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Peanut Butter Chicken Recipe

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3.9 from 6 reviews

A deliciously crispy Peanut Butter Chicken recipe featuring thin-cut chicken breasts coated in a crunchy panko crust and fried until golden brown, then served with a rich and creamy peanut butter sauce. Perfectly balanced with a sweet and savory flavor, this quick 25-minute dish is great for a comforting dinner served with rice and garnished with sesame seeds and green onions.

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 (about 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

Optional Garnishes and Sides

  • Cooked rice for serving
  • Sesame seeds for garnish
  • Green onions for garnish

Instructions

  1. Prepare the Peanut Butter Sauce: In a small mixing bowl, whisk together ¾ cup creamy peanut butter, 6 tablespoons sweetened condensed milk, 1 tablespoon soy sauce, and ½ cup warm water until smooth. Set aside for serving.
  2. Prepare the Coating Stations: In a shallow bowl, place ½ cup cornstarch. In a second shallow bowl, whisk together 3 eggs, 3 tablespoons all-purpose flour, 1 tablespoon creamy peanut butter, and ½ teaspoon salt to create the egg wash. In a third shallow bowl, pour 2 cups panko breadcrumbs.
  3. Heat the Oil: In a medium skillet, add oil so that it is 1 inch deep. Heat over medium-high heat until hot and ready for frying.
  4. Coat the Chicken: Dredge each chicken breast lightly in the cornstarch, shaking off excess. Then dip into the egg mixture to coat evenly, letting the excess drip off. Finally, coat the chicken thoroughly in the panko breadcrumbs, pressing gently to adhere.
  5. Fry the Chicken: Carefully place the coated chicken breasts into the hot oil, frying 2 at a time without overcrowding. Fry for about 2 to 3 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Drain and Rest: Remove the fried chicken breasts to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 3-5 minutes to keep the crust crisp and allow juices to settle.
  7. Slice and Serve: Slice the rested chicken into ½ inch wide pieces. Serve drizzled or coated with the prepared peanut butter sauce. Optionally, serve alongside cooked rice and garnish with sesame seeds and green onions for added flavor and presentation.

Notes

  • Ensure the oil temperature is stable and hot enough to fry to avoid greasy chicken.
  • Use a meat thermometer to check the chicken’s internal temperature for food safety.
  • The peanut butter sauce can be adjusted in sweetness or consistency by adding more or less sweetened condensed milk or water.
  • For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
  • Letting the chicken rest after frying helps the crust stay crispy and the meat juicy.

Find it online: https://yumntasty.com/peanut-butter-chicken-recipe/