Description
This Peanut Butter Chicken recipe is a crispy, tender, and flavorful take on a popular takeout favorite. It combines a crunchy panko coating with a rich peanut butter sauce made from sweetened condensed milk and soy sauce, creating a deliciously unique main course perfect for dinnertime. Ready in just 25 minutes, this dish offers a perfect blend of American and Asian flavors that is sure to please the whole family.
Ingredients
Chicken and Coating
- 4 thin-cut chicken breasts, about 1 pound and ½ inch thick
- ½ cup cornstarch
- 3 eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon creamy peanut butter
- ½ teaspoon salt
- 2 cups panko breadcrumbs
- Oil for frying (enough to be 1-inch deep in skillet)
Peanut Butter Sauce
- ¾ cup creamy peanut butter
- 6 tablespoons sweetened condensed milk
- 1 tablespoon soy sauce
- ½ cup warm water
Serving and Garnish (Optional)
- Cooked rice
- Sesame seeds
- Green onions
Instructions
- Prepare the peanut butter sauce: In a small mixing bowl, whisk together ¾ cup peanut butter, sweetened condensed milk, soy sauce, and warm water until smooth and combined. Set this sauce aside for serving later.
- Set up dredging stations: Place cornstarch in a shallow bowl. In a separate shallow bowl, combine eggs, all-purpose flour, 1 tablespoon peanut butter, and salt, whisking until well blended to make the egg mixture. In a third separate bowl, add the panko breadcrumbs.
- Heat oil for frying: Pour oil into a medium skillet so it is about 1 inch deep and heat over medium-high heat until hot and ready for frying.
- Coat the chicken: Lightly dredge each chicken breast in cornstarch, shaking off excess. Next, dip into the egg mixture to coat evenly, allowing any excess to drip off. Finally, coat thoroughly with panko breadcrumbs, ensuring a good crust.
- Fry the chicken: Fry the coated chicken breasts in the hot oil, cooking 2 to 3 pieces at a time to avoid overcrowding. Fry for about 2 to 3 minutes per side, or until both sides are golden brown and the internal temperature reaches 165°F (74°C).
- Rest and slice: Remove the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 3 to 5 minutes. Then slice into ½ inch wide pieces for serving.
- Serve: Serve the sliced chicken drizzled with or coated in the peanut butter sauce. Optionally, serve with cooked rice and garnish with sesame seeds and chopped green onions for added flavor and presentation.
Notes
- Ensure chicken is thin-cut and even thickness for best results and even cooking.
- Do not overcrowd the skillet when frying; it helps keep the oil temperature steady and the coating crispy.
- You can adjust the consistency of the peanut butter sauce by adding more or less warm water to suit your taste.
- Letting the chicken rest after frying helps retain juiciness when slicing.
- Use a thermometer to check the internal temperature to guarantee safe cooking.
- For a lighter version, you may bake the chicken coated in panko at 400°F for 15-20 minutes, flipping halfway, but frying offers the best crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, Asian
