Peanut Butter Chicken
This takeout copycat Peanut Butter Chicken is rich, creamy, and full of flavor with a satisfying crunch from panko coating and a silky sweet-savory peanut sauce.
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.
Notes
Serve immediately for best crunch. Store leftovers in fridge up to 4 days or freeze for later. Sauce can be made ahead.