Description

Hey, friend! Olivia here, inviting you to ditch the takeout line and recreate that nostalgic, saucy, crunchy Peanut Butter Chicken in your own cozy kitchen. Juicy thighs, crispy panko crust, and a silky-sweet peanut sauce that hugs every bite—this is comfort food with a playful twist. No fancy tools, no fuss—just big flavor and good vibes. Let’s make grandma proud!

Ingredients

Scale

For the Sauce:

½ cup creamy peanut butter
¼ cup sweetened condensed milk
2 tsp soy sauce (or tamari)
⅓ cup warm water

For the Chicken:

1 lb boneless chicken thighs, cut into pieces
½ tsp salt
3 large eggs
1 tbsp peanut butter
3 tbsp all-purpose flour (or cornstarch)
2 cups panko breadcrumbs
Oil for frying (or spray for baking)

Instructions

1️⃣ Whisk Sauce: Stir PB, condensed milk, soy sauce, and water until smooth. Set aside.

2️⃣ Prep Chicken: Season with salt. Beat eggs with 1 tbsp PB. Set up dredging line: flour, egg wash, panko. Dredge chicken in flour, dip in egg, coat in panko.

3️⃣ Fry or Bake:

Fry: Heat 1″ oil to 350°F. Fry chicken in batches, 4–5 mins per side. Drain on a rack.
Bake: Arrange on a parchment-lined sheet. Spray with oil. Bake at 400°F for 18–22 mins, flipping halfway.

4️⃣ Sauce & Serve: Toss hot chicken with warm sauce. Serve over rice with scallions & sesame seeds.

Notes

Warm PB before mixing for ultra-smooth sauce.
Use thighs—they stay tender!
Toss in sauce just before serving—hello, crunch!

Prep Time: 15 min
Cook Time: 20 min

Nutrition

Calories: 450 cal Per Serving
Fat: 24g
Carbohydrates: 28g
Protein: 28g