Creamy Peanut Chicken (Print Version)
# Ingredients:
→ Peanut Sauce
01 -
1/4 cup sweetened condensed milk
02 -
1/3 cup water
03 -
1/2 cup creamy peanut butter
04 -
2 teaspoons soy sauce
→ Chicken
05 -
Vegetable oil for frying (you'll need around 2 cups)
06 -
1 tablespoon peanut butter (for the egg mix)
07 -
3 large eggs
08 -
2 cups panko breadcrumbs
09 -
3 tablespoons plain flour
10 -
1/2 teaspoon salt
11 -
1 pound boneless chicken thighs
# Instructions:
01 -
Blend together the peanut butter, sweetened condensed milk, water, and soy sauce in a bowl until creamy. Adjust the thickness by adding a small amount of water as needed, stirring until it’s pourable.
02 -
Flatten the chicken thighs with a meat mallet until they’re about 1/2 inch thick. This will make them cook quicker and turn out more tender.
03 -
Combine peanut butter, eggs, a pinch of salt, and flour in a shallow dish. Stir until smooth, like batter. If it’s too thick, add a splash of water. Too thin? Sprinkle in a little more flour.
04 -
Add panko crumbs to another shallow dish. Dunk each chicken thigh in the egg mix, then press it into the breadcrumbs, making sure they stick all over.
05 -
Heat oil 1 inch deep in a frying pan to around 350°F. Fry a couple of chicken pieces at a time for about 2-3 minutes on each side until they’re beautifully crispy and golden. Lay them on a wire rack to get rid of extra oil.
06 -
Slice the crunchy chicken into strips and pour the peanut sauce over the top. Serve right away while the chicken is hot and crispy.
# Notes:
01 -
This easy dish takes inspiration from crispy peanut butter chicken served at Chinese buffets.
02 -
Using thighs instead of breasts keeps the meat juicier and tastier.
03 -
The peanut sauce can be made in advance. Just stash it in the fridge and use it within 3 days.