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.