Description
Succulent Peanut Butter Chicken brings African-inspired flavors to your dinner table with creamy, nutty goodness. Spicy, tangy sauce and tender chicken create a mouthwatering experience that will transport your taste buds to culinary bliss.
Ingredients
Scale
Protein:
- 4 thin-cut chicken breasts (about 1 lb, 0.45 kilograms, ½ inch thick)
- 3 eggs
Coating and Breading:
- ½ cup cornstarch
- 3 tablespoons all-purpose flour
- 2 cups panko breadcrumbs
- ½ teaspoon salt
Sauce and Flavor Enhancers:
- ¾ cup creamy peanut butter
- 6 tablespoons sweetened condensed milk
- 1 tablespoon soy sauce
- ½ cup warm water
- 1 tablespoon creamy peanut butter
Additional Optional Items:
- Oil for frying
- Cooked rice (for serving)
- Sesame seeds (for garnish)
- Green onions (for garnish)
Instructions
- Prepare the signature peanut butter sauce by whisking together peanut butter, sweetened condensed milk, soy sauce, and warm water until achieving a silky, uniform consistency. Allow the sauce to rest while proceeding with chicken preparation.
- Create a strategic coating station with three separate shallow dishes: first filled with cornstarch, second containing a whisked mixture of eggs, flour, additional peanut butter, and salt, and third holding panko breadcrumbs.
- Warm cooking oil in a medium skillet, ensuring approximately one inch depth, and heat over medium-high temperature until oil shimmers and appears ready for frying.
- Transform chicken pieces by first thoroughly dusting with cornstarch, carefully shaking off any excess powder to ensure a light, even coating.
- Immerse each cornstarch-covered chicken piece into the egg mixture, allowing surplus liquid to gently drip away, creating a smooth adhesive layer.
- Generously roll coated chicken in panko breadcrumbs, pressing gently to ensure complete and uniform coverage of the protein.
- Carefully lower chicken into hot oil, frying two pieces simultaneously to maintain optimal cooking temperature, rotating after 2-3 minutes until achieving a golden-brown exterior and internal temperature reaches 165°F.
- Transfer fried chicken to a wire rack or paper towel-lined surface, allowing excess oil to drain and chicken to rest for several minutes.
- Slice chicken into elegant half-inch strips, lavishly drizzling or coating with prepared peanut butter sauce.
- Present the dish over fluffy rice, optionally garnishing with sprinkled sesame seeds and finely chopped green onions for enhanced visual appeal and flavor complexity.
Notes
- Customize the sauce by adjusting sweetness with condensed milk or adding chili flakes for a spicy kick.
- Ensure chicken reaches exactly 165°F internal temperature for safe, juicy results without overcooking.
- Use fresh panko breadcrumbs for extra crispiness and avoid storing breaded chicken too long before frying to maintain coating integrity.
- For gluten-free option, replace wheat flour with cornstarch or gluten
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg