Chinese Peanut Butter Chicken (Buffet Style)
A delightful dish combining juicy chicken thighs coated in crispy panko breadcrumbs with a creamy peanut butter sauce, perfect for buffets and gatherings.
Ingredients
For the Peanut Sauce
- 1/2 cup peanut butter
- 1 tablespoon peanut butter (for egg wash) Add to egg wash mixture
- 1/4 cup sweetened condensed milk
- 2 teaspoons soy sauce
- 1/3 cup water Adjust for sauce consistency
For the Chicken
- 1 pound boneless chicken thighs Flattened to 1/2-inch thickness
- 3 large eggs For the egg wash
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups panko breadcrumbs For coating the chicken
Instructions
Make the Peanut Sauce
- In a small bowl, combine peanut butter, sweetened condensed milk, soy sauce, and water. Stir until smooth and creamy.
- If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.
Prepare the Chicken
- Flatten each chicken thigh to about 1/2-inch thickness using a meat mallet.
- In a shallow dish, whisk together eggs, flour, salt, and the tablespoon of peanut butter to create an egg wash.
- Set up another shallow dish with panko breadcrumbs for coating.
Coat and Fry the Chicken
- Dip each flattened chicken thigh in the egg wash, ensuring it is fully coated, then coat with panko breadcrumbs.
- Heat about an inch of oil in a large skillet over medium-high heat until it reaches 350°F.
- Fry the chicken pieces for about 2-3 minutes per side, or until golden brown. Transfer to a wire rack to drain excess oil.
Serve
- Slice the chicken into bite-sized pieces and drizzle the creamy peanut sauce over the top.
- Garnish with chopped scallions, cilantro, or crushed peanuts if desired.
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Notes
For a spicier version, add chili paste or sriracha to the peanut sauce. For a vegetarian option, substitute chicken with tofu or tempeh. Properly store leftovers in an airtight container for up to 3 days.