Chinese Peanut Butter Chicken (Buffet Style)
This Chinese Peanut Butter Chicken tastes just like the ones from the Chinese buffet. The chicken is crispy and juicy and the peanut butter sauce is to die for. This is the first post on my blog, and I wanted it to be special, so I am sharing one of my favorite recipes. I actually learned it from my dad because he also really likes this dish.
Ingredients
- ½ cup peanut butter (plus 1 tablespoon for the egg wash)
- ¼ cup sweetened condensed milk
- 2 teaspoons soy sauce
- ⅓ cup water
- 1 pound boneless chicken thighs
- 3 large eggs
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups panko breadcrumbs
Instructions
- In a small bowl, combine the peanut butter, sweetened condensed milk, soy sauce, and water. It will be hard to mix at first but should get more creamy as you go. If your sauce is pasty and not creamy, just mix in a tablespoon of water at a time until it becomes creamy.
- Use a meat mallet to flatten the chicken thighs to about ½-inch thickness.
- In a shallow dish, whisk the eggs, flour, salt, and 1 tablespoon of peanut butter. It should look like a smooth pancake batter. Add extra flour or water as needed.
- In another shallow dish, add the panko breadcrumbs.
- To dredge the chicken, dip it in the egg wash, then coat it in the breadcrumbs.
- Heat about 1 inch of oil to 350°F. Fry the chicken 1 or 2 pieces at a time for 2-3 minutes on each side until golden brown. Transfer to a wire rack to drain excess oil.
- Cut the chicken into slices and drizzle the peanut sauce top.