Chinese Peanut Butter Chicken (Buffet Style)
This Chinese Peanut Butter Chicken brings buffet-style comfort with crispy, juicy chicken coated in a creamy peanut butter sauce, perfect for weeknight dinners or gatherings.
Equipment
- 1 Mixing bowl for sauce and coatings
- 1 Baking sheet lined with parchment paper
- 1 Oven preheated to 400°F
Ingredients
Main ingredients
- ½ cup peanut butter creamy texture is best for the sauce
- 1 tablespoon peanut butter for egg wash
- ¼ cup sweetened condensed milk
- 2 teaspoons soy sauce
- ⅓ cup water
- 1 pound boneless chicken thighs
- 3 large eggs
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups panko breadcrumbs
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together ½ cup peanut butter, sweetened condensed milk, soy sauce, and water in a bowl until smooth.
- Cut chicken thighs into bite-sized pieces for even cooking.
- In one bowl, beat eggs and mix in 1 tablespoon peanut butter. In a second bowl, mix flour and salt. In a third bowl, add panko breadcrumbs.
- Dredge each chicken piece in the flour mixture, then egg mixture, then coat with panko breadcrumbs.
- Place coated pieces on parchment-lined baking sheet with space between each.
- Bake for 25 to 30 minutes, turning halfway through for even crisping.
- Toss baked chicken with peanut butter sauce until evenly coated.
- Serve warm and enjoy.
Notes
You can substitute sweetened condensed milk with coconut milk for a new flavor. Leftovers store well in the fridge up to 4 days. Reheat in oven at 350°F for best texture.