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Chinese Peanut Butter Chicken (Crispy, Creamy & Better Than Takeout)

Chinese Peanut Butter Chicken (Crispy, Creamy & Better Than Takeout)
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This Chinese Peanut Butter Chicken is a comforting fusion of crispy, golden chicken and a rich, creamy peanut sauce with the perfect balance of sweetness and umami. Inspired by classic Chinese buffet flavors, the crunchy breaded chicken pairs beautifully with the smooth, peanutty glaze for a dish that feels nostalgic yet indulgent.

Ingredients

Scale

Peanut Butter Sauce

  • ½ cup peanut butter

  • ¼ cup sweetened condensed milk

  • 2 teaspoons soy sauce

  • ⅓ cup water (more as needed for thinning)

Chicken

  • 1 pound boneless, skinless chicken thighs

  • 3 large eggs

  • 3 tablespoons all-purpose flour

  • ½ teaspoon salt

  • 1 tablespoon peanut butter (for egg wash)

  • 2 cups panko breadcrumbs

  • Oil, for frying

Instructions

1. Make the Peanut Sauce

In a small bowl, whisk together the peanut butter, sweetened condensed milk, soy sauce, and water until smooth and creamy. If the sauce is too thick, add water a little at a time until pourable. Set aside.

2. Prepare the Chicken

Place the chicken thighs between two sheets of plastic wrap and gently pound to about ½-inch thickness for even cooking.

3. Prepare the Breading Stations

In a shallow bowl, whisk together the eggs, flour, salt, and 1 tablespoon peanut butter until a smooth, pancake-like batter forms.
Place the panko breadcrumbs in a separate shallow dish.

4. Bread the Chicken

Dip each chicken thigh into the egg mixture, letting excess drip off, then coat thoroughly with panko breadcrumbs, pressing gently to help them adhere.

5. Fry the Chicken

Heat about 1 inch of oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). Fry the chicken for 2–3 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towels to drain.

6. Serve

Slice the crispy chicken and drizzle generously with the peanut butter sauce. Serve immediately while hot.

Notes

  • Even thickness matters: Pounding the chicken ensures crisp coating and juicy meat.

  • Extra crunch: Press the panko firmly onto the chicken before frying.

  • Sauce consistency: The sauce thickens as it sits—add warm water to loosen if needed.

  • Serving ideas: Pair with steamed rice, noodles, or sautéed vegetables.

Find it online: https://chocotune.com/chinese-peanut-butter-chicken-crispy-creamy-better-than-takeout/