The perfect takeout copycat, this Peanut Butter Chicken is crispy, tender, flavorful and one of the best dinnertime recipes ever.

Peanut Butter Chicken sliced over rice on white plate on wooden round board.

If you are a Chinese takeout person like I am, then you are no stranger to the Peanut Butter Chicken.

It is one of my absolute favorite things that we always find on the buffet, and I never leave without it.

But I don’t always like to spend the money, so why not make it at home? The best part, it is actually super easy.

This Peanut Butter Chicken has become one our most requested chicken recipes in our house.

We like to make takeout food a lot for dinner, and when I ask what everyone wants this is always high on the list.

With easily available ingredients, you will have no issues whipping this up at home and enjoying the fruits of your labor without having to order.

If you have been loving this recipe for a while or just want to try something new, you have to add this to your menu.

Some of my other favorite chicken recipes we have on our site include: Parmesan Crusted Chicken, Brown Sugar Bacon Wrapped Chicken and Chicken Parmesan Sandwiches.

Spoon drizzling peanut sauce over chicken.

WHY THIS RECIPE WORKS:

Easily available ingredients help this come together in no time.
This is done from start to finish in under 30 minutes.
It is great to serve with any of your favorite takeout sides.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Thin-cut chicken breasts
Creamy peanut butter
Sweetened condensed milk
Soy sauce
Warm water
Cornstarch
Eggs
All-purpose flour
Salt
Panko breadcrumbs
Oil for frying
Cooked rice for serving, optional
Sesame seeds and green onions for garnish, optional

Ingredients needed to make Peanut Butter Chicken.

HOW TO MAKE PEANUT BUTTER CHICKEN, STEP BY STEP:

In a small mixing bowl whisk the ¾ cup peanut butter, sweetened condensed milk, soy sauce, and warm water. Set aside.
In a shallow bowl add the cornstarch
In a separate shallow bowl combine the eggs, flour, 1 tablespoon peanut butter, and salt.
Lastly, in another separate shallow bowl add the panko breadcrumbs.
In a medium skillet add oil so it’s 1-inch deep. Heat over medium-high heat while you coat your chicken.
First dredge the chicken lightly in the cornstarch, shaking off excess. Second, dip into the egg mixture to coat evenly letting excess drip off. Third, coat in the panko.
Fry the chicken, 2 at a time for about 2-3 at a time until both sides are golden brown, and the internal temperature reaches 165 degrees F.
Remove the chicken to a wire rack or paper towel-lined plate and let rest for 3-5 minutes before slicing into ½ inch wide pieces.
Serve drizzled or coated in the peanut butter sauce with rice and garnish with sesame seeds and green onions if desired.

Step by step photos on how to make Peanut Butter Chicken.

WHAT IS THE BEST CHICKEN TO USE?

We like to use thin cut chicken breasts that are already pre packaged that way.

You can also use regular chicken breasts and cut them in half and pound them out to 1/2-inch thick.

DO I HAVE TO USE PANKO BREADCRUMBS?

No, but we find that it does have the best coating and crunch for this recipe.

If you do not have panko you can use crushed cornflakes or crushed ritz crackers instead.

CAN I USE CRUNCHY PEANUT BUTTER?

While creamy peanut butter yields the best results, you can use crunchy if you want the sauce that you drizzle to have some extra texture.

You do not want to use the crunchy peanut butter in the egg mixture, you will want to use creamy for that portion of the recipe.

MY SAUCE IS TOO THICK, WHAT CAN I DO?

If your sauce is too thick, add an extra tablespoon of water. When the sauce sits it gets a bit thicker as the hot water you added cools to room temperature.

You can also microwave it for about 20 seconds to thin it out.

Overhead of finished chicken on plate over rice with garnishes. With peanut butter, chopstick and green onions by plate.

HOW TO STORE:

While this is best eaten right after it is made, you can store it in the refrigerator in an airtight container where it will last for up to 4 days.

These can also be frozen without the sauce, place in a freezer bag or container and they will keep frozen for up to 2-3 months.

To defrost remove to the refrigerator until thawed. To reheat, place in the oven at 350 degrees until heated through or reheat in the air fryer until heated through.

TIPS AND TRICKS:

Like all fried foods, this is best eaten right after being made.
This can be frozen, see above on how to make that.
If you do not have panko you can use crushed cornflakes or crushed ritz crackers instead.
You can use crunchy peanut butter in your sauce if you’d like.
Double this recipe if you want more on hand or to save for later.
Make sure you are using thin cut chicken.
Serve with any of your favorite takeout side dishes.

Chopstick holding up one slice of chicken.

When it comes to takeout and you want to save some money, then you have to make this Peanut Butter Chicken at home!

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If you’ve tried this PEANUT BUTTER CHICKEN or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Peanut Butter Chicken