The pot lid rattles and you know dinner is almost ready. You catch that sound that makes ya smile right away, the little hiss of the valve telling you the pressure's built up just right. It's like your kitchen is whispering secrets about the awesome meal coming soon.
You spot the sealing ring snug and in place, keeping all that tasty steam locked in tight so every ingredient gets to mingle and make the dish real good. It kinda feels like waiting for a surprise, but you know it's gonna be worth it. Your stomach starts to rumble even before you crack the pot.
Once the float valve drops and you do a quick release, steam bursts out and your kitchen fills with this rich peanut butter aroma that's kinda sweet and savory all at once. You recall the first time you tried this recipe and how the peanut sauce was unlike any sauce you'd tasted before. You can't wait to dig in.
Why This Recipe Works Every Single Time
- The sealing ring keeps all the flavors sealed tight for rich taste, much like how the Stuffed Pepper Soup benefits from sealed steam cooking.
- Quick release helps keep chicken juicy and tender, similar to quick release techniques in our Slow Cooker Garlic Butter Beef Bites & Potatoes.
- Using thin-cut chicken pieces cooks super fast and even, as we recommend in several pressure cooker recipes.
- Panko breadcrumbs give the chicken a perfect crunch after frying, a method comparable to the crisp topping in our Cozy Stuffed Pepper Soup.
- The peanut butter sauce blends sweet and salty just right, a balance also found in our Vegan Sticky Sesame Chickpeas recipe.
- Natural release resting time allows all flavors to settle and deepen.
- Simple ingredients that you can usually find in your pantry or fridge.
Everything You Need Lined Up
- 4 thin-cut chicken breasts about 1 pound and ½ inch thick
- ¾ cup creamy peanut butter
- 6 Tablespoons sweetened condensed milk
- 1 Tablespoon soy sauce
- ½ cup warm water
- ½ cup cornstarch
- 3 eggs
- 3 Tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups panko breadcrumbs
- Oil for frying
- Cooked rice for serving (optional)
- Sesame seeds and green onions for garnish (optional)
When you look at this list, you might think it's a lot but it's mostly basics that you probably already got. The chicken's gotta be thin cut so it cooks just right in the pressure cooker. The peanut butter? Go creamy, it melts easy and makes the sauce super smooth. Using sweetened condensed milk adds that kind of rich creamy sweetness that balances the salty soy sauce good.
Warm water helps the peanut sauce come together without lumps. You'll wanna have the eggs and flour handy for dredging the chicken so the panko breadcrumbs stick real good and give a nice crunch. Oil's for frying those crunchy chicken bites after they're cooked in the pot. Don't skip the extras like sesame seeds and green onions if you got'em; they make the dish look fancy and taste even better.
The Exact Process From Start to Finish
- Cut your chicken breasts into bite-sized pieces so they cook evenly and quick inside the pot.
- Mix up a bowl with 3 tablespoons flour, ½ cup cornstarch, and ½ teaspoon salt. This helps give a nice base coat for the chicken.
- In another bowl, beat the 3 eggs until well mixed for dipping the chicken.
- Dredge your chicken pieces first in the flour and cornstarch mix, then dunk them in the beaten eggs. You want that coating on tight before the breadcrumbs.
- Heat oil in a skillet on medium-high. Fry the chicken pieces in batches till they look golden brown and crispy. Place 'em on paper towels to drain extra oil.
- Now make your peanut sauce by combining ¾ cup creamy peanut butter, 6 tablespoons sweetened condensed milk, 1 tablespoon soy sauce, ½ cup warm water, and a tablespoon peanut butter in a saucepan. Stir it over medium heat until it's all smooth and warm.
- Add the fried chicken back into the sauce and stir to coat everything evenly. Serve it hot with rice, sprinkle with sesame seeds and green onions if you like.
Smart Shortcuts for Busy Days
- Buy pre-cut chicken if you can find it, or ask your butcher to slice 'em thin to save chopping time.
- Mix your dry dredging ingredients the night before so you can just grab 'em when you cook.
- Use store-bought peanut sauce to skip making it from scratch, then just add a splash of soy and sweetened condensed milk to taste.
- Fry chicken in an air fryer instead of a skillet for less oil mess and faster clean up.
These little hacks help you whip up this dish on days when you're running all over the place. Having the prep done earlier means less stress and more tasty chow time. It's kinda nice to have shortcuts that don't mess with flavor much but get food on the table faster.
What It Tastes Like Fresh From the Pot
When you first taste your Peanut Butter Chicken, you notice the creamy richness that hugs every bite. The peanut butter sauce is sweet and savory, kinda like dessert meets dinner.
The chicken's outer crunch from the panko gives a satisfying bite while the inside stays juicy and tender from cooking in the pressure cooker with that sealing ring locking in moisture.
You spot notes of soy that bring a salty boost balancing the sweet condensed milk perfectly. It's the kind of dish you wanna tell your friends about 'cause it's just so tasty and different.
Every forkful leaves you thinking about next time you make it. That peanutty sauce clings to the rice or veggies you serve it with, making each bite full of flavor and smiles.
How to Store This for Later
If you got leftovers, store your cooked peanut butter chicken in an airtight container in the fridge. It keeps good for about 3 to 4 days before you gotta finish it up.
You can freeze this dish too if you wanna save some for way later. Just let it cool first and pack it up tight in a freezer-safe bag or container. When you're ready, thaw overnight in the fridge, then reheat gently on the stove or in your pressure cooker with a little water added to keep it moist.
For longer storage, freeze the chicken pieces and peanut sauce separately if possible. That way when you thaw, you can refry the chicken crisp again while warming the sauce fresh, making it taste almost like you just made it.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Yes, chicken thighs work real good too! They're juicier and might need a tiny bit less time in the pressure cooker.
- What if my pressure cooker doesn't have a quick release option? You can always do a natural release but it'll take some extra time. Just be patient and wait for that float valve to drop.
- Is there a vegan substitute for the eggs in dredging? Yeah, you can try flax eggs or a mix of water and flour, but results might be a bit different for crispiness.
- Can I skip frying the chicken after pressure cooking? Frying adds the crunch, but if you're short on time, you can serve it straight from the pot. Just know it won't have that same crispy texture.
- How thick should the chicken pieces be? About half an inch thick works best so they cook evenly inside and out.
- Can I store the peanut sauce alone? Definitely, it keeps in the fridge for a week or so without any problem.
Peanut Butter Chicken
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 4 thin-cut chicken breasts about 1 lb, ½ inch thick
- ¾ cup creamy peanut butter
- 6 Tablespoons sweetened condensed milk
- 1 Tablespoon soy sauce
- 1 Tablespoon creamy peanut butter for sauce mixing
- ½ cup warm water
- ½ cup cornstarch
- 3 eggs
- 3 Tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups panko breadcrumbs
- oil for frying
- cooked rice optional for serving
- sesame seeds and green onions optional for garnish
Instructions
Instructions
- Cut your chicken breasts into bite-sized pieces so they cook evenly and quick inside the pot.
- Mix 3 tablespoons flour, ½ cup cornstarch, and ½ teaspoon salt in a bowl.
- In another bowl, beat 3 eggs until well mixed for dipping the chicken.
- Dredge chicken in the flour mixture, dip in egg, then coat in panko breadcrumbs.
- Heat oil in a skillet over medium-high. Fry chicken in batches until golden brown and crispy. Drain on paper towels.
- Make sauce by combining ¾ cup peanut butter, 6 tablespoon condensed milk, 1 tablespoon soy sauce, ½ cup warm water, and 1 tablespoon peanut butter in a pan. Stir over medium heat until smooth.
- Add fried chicken to the peanut sauce and stir to coat.
- Serve hot with rice and garnish with sesame seeds and green onions if desired.
