Name: Chinese Peanut Butter Chicken (Buffet Style) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1/2 cup peanut butter; 1/4 cup sweetened condensed milk; 2 teaspoons soy sauce; 1/3 cup water; 1 pound boneless chicken thighs; 3 large eggs; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 2 cups panko breadcrumbs

Jump to Recipe

If you’ve ever left a Chinese buffet with a mind blown by that sweet, nutty, rich dish piled high next to your lo mein, you likely fell in love with Chinese Peanut Butter Chicken (Buffet Style). This crave-worthy favorite dazzles with crispy, golden chicken smothered in a creamy, slightly sweet peanut sauce. But here’s the secret: you can make Chinese Peanut Butter Chicken (Buffet Style) at home, and it’s shockingly easy—and even better fresh from your own kitchen.

Chinese Peanut Butter Chicken (Buffet Style) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chinese Peanut Butter Chicken (Buffet Style) is in its honest ingredients. Each one is chosen to add depth—think juicy tender chicken, golden crunch, and a lusciously silky sauce that’s irresistible. Let’s peek at what you’ll need to make this favorite shine:

Peanut butter: The star of the dish, bringing luxurious creaminess and nutty flavor—use creamy for a smooth sauce, or crunchy for extra texture.
Sweetened condensed milk: Adds sweetness and silkiness, taming the earthy peanuts and balancing the sauce beautifully.
Soy sauce: A splash for that umami richness and subtle saltiness, rounding out the sweet and nutty notes.
Water: Helps you loosen the sauce to the perfect pouring consistency—add gradually until just right.
Boneless chicken thighs: Thighs stay juicy and tender, perfect for bite-sized pieces with lots of flavor and moisture.
Large eggs: Essential for the batter—making the coating cling and puff up for that beloved crunch.
All-purpose flour: Thickens the batter and helps it get crispy when fried.
Salt: Just a little to enhance and highlight all the other flavors.
Panko breadcrumbs: The secret to a shattering crunch that holds up even under the luscious sauce drizzle.

How to Make Chinese Peanut Butter Chicken (Buffet Style)

Step 1: Mix the Creamy Peanut Sauce

Start by combining the peanut butter, sweetened condensed milk, soy sauce, and water in a small bowl. It might look thick at first, but keep stirring until the mixture turns luscious and creamy. If it’s still too thick or pasty, simply drizzle in extra water, a tablespoon at a time, until it flows nicely for pouring over your finished chicken.

Step 2: Flatten the Chicken Thighs

Using a meat mallet (or the bottom of a heavy skillet), gently pound your boneless chicken thighs to about 1/2-inch thick. This not only helps the chicken cook evenly, it makes every bite perfectly tender—think of it as building the foundation for those irresistible slices of Chinese Peanut Butter Chicken (Buffet Style).

Step 3: Prepare the Egg Wash

In a shallow dish, whisk together the eggs, flour, salt, and a tablespoon of peanut butter. You want a batter with the consistency of pancake batter: not too thin, not too thick. If it seems off, just add a touch more flour or a splash of water to perfect it. This special wash is the secret to an ultra-crisp, flavor-packed crust.

Step 4: Set Up the Breading Station

Pour your panko breadcrumbs into a separate shallow dish. You’ll be doing a classic double dip: first, the sticky batter, then a rolling coat in the panko for that “wow” crunch Chinese Peanut Butter Chicken (Buffet Style) is famous for.

Step 5: Dredge the Chicken

Dip each flattened chicken thigh first into the egg and flour batter, making sure it’s fully coated. Next, gently press it into the panko breadcrumbs to ensure every nook and cranny gets a generous layer. Shake off any excess—this helps the pieces fry up beautifully, without soggy bits.

Step 6: Fry Until Golden Brown

Heat about an inch of oil in a large skillet or deep pan to 350°F. Fry the chicken pieces one or two at a time (don’t crowd the pan!) for 2–3 minutes per side, until they’re deeply golden and crisp. Transfer right away to a wire rack—this keeps that crunch intact and lets excess oil drain away.

Step 7: Slice and Sauce

Once the chicken has cooled slightly, slice it into strips or bite-sized chunks. Arrange on your serving platter and finish with a generous drizzle of your homemade creamy peanut sauce. Serve immediately so every bite is crispy, hot, and rich—just like the best Chinese buffets.

How to Serve Chinese Peanut Butter Chicken (Buffet Style)

Garnishes

Pile the crispy chicken on a platter, then sprinkle with a shower of sliced green onions, toasted sesame seeds, or even some chopped cilantro if you’re feeling adventurous. A few fresh chili slices or a dusting of chopped peanuts also give this classic some extra color and pizzazz.

Side Dishes

Chinese Peanut Butter Chicken (Buffet Style) loves the company of fluffy steamed white rice or fried rice, soaking up every drop of that wonderful sauce. Add steamed broccoli, snap peas, or crisp cucumber salad for freshness and a pop of green—it’s all about variety on your plate.

Creative Ways to Present

Present Chinese Peanut Butter Chicken (Buffet Style) party-style by threading crispy bites onto skewers for finger food, or tuck slices into soft steamed bao buns with a splash of extra sauce. Even a rice bowl topped with a fried egg is a fun, comforting twist for a cozy dinner.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cool the chicken completely and store in an airtight container in the fridge. The peanut sauce can be stored separately to keep the coating as crisp as possible. Use within three days for the best taste and texture.

Freezing

To freeze, let the fried chicken pieces cool, then wrap individually or layer with parchment paper in a freezer-safe bag or container. The sauce can also be frozen in a small container. Thaw both overnight in the fridge before reheating to preserve the crunch and creaminess.

Reheating

Reheat Chinese Peanut Butter Chicken (Buffet Style) in a hot oven or toaster oven at 375°F until it’s heated through and the coating re-crisps. Microwave for a quick fix, but the oven gives you that just-fried crunch. Gently reheat the sauce in the microwave or over very low heat, stirring to keep it smooth before drizzling over your chicken.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast will work, though it’s best to pound them for even thickness and juiciness. Thighs are naturally more tender and flavorful, but if you prefer breast, just take extra care not to overcook.

What kind of peanut butter should I use for the sauce?

Creamy peanut butter is traditional and yields a smooth, luscious sauce, but crunchy peanut butter will add little bits of texture if you like. Just make sure it’s not unsweetened or heavily salted, as this can throw off the flavor balance.

Can I bake instead of fry the chicken?

You can bake the breaded chicken at 425°F on a wire rack set over a baking sheet for 25–30 minutes, flipping halfway. Though it won’t quite match that buffet-style crisp, it’s still delicious and a bit lighter on oil.

Is there a substitute for sweetened condensed milk?

If you can’t find or use sweetened condensed milk, try swapping in a mixture of heavy cream with a little sugar and a drop of honey. The sauce will be less thick and glossy but still pleasantly sweet and creamy.

How spicy is this Chinese Peanut Butter Chicken (Buffet Style)?

This dish is mild and comfortingly sweet by default. To add heat, mix in a pinch of chili flakes or a squirt of sriracha to the sauce, or serve with chili oil on the side for those who want a kick.

Final Thoughts

There’s something irresistibly joyful about a plate of homemade Chinese Peanut Butter Chicken (Buffet Style), and once you try it, you might find yourself skipping the takeout menu for good. Whether you serve it for family, friends, or just for a treat-yourself night, this iconic buffet dish always brings smiles and rave reviews—so go ahead, give it a try and discover just how easy and delicious it can be!

Chinese Peanut Butter Chicken (Buffet Style) Recipe

★★★★★

5 from 10 reviews

Author: lilan
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Learn how to make Chinese Peanut Butter Chicken, a buffet-style dish that combines crispy fried chicken with a creamy peanut sauce. This recipe yields tender chicken coated in crunchy breadcrumbs and topped with a rich and flavorful peanut butter sauce.

Ingredients

Scale

For the Peanut Sauce:

1/2 cup peanut butter
1/4 cup sweetened condensed milk
2 teaspoons soy sauce
1/3 cup water

For the Chicken:

1 pound boneless chicken thighs
3 large eggs
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups panko breadcrumbs

Instructions

Prepare the Peanut Sauce: In a small bowl, mix the peanut butter, sweetened condensed milk, soy sauce, and water until creamy.
Prepare the Chicken: Flatten the chicken thighs. In a dish, combine eggs, flour, salt, and 1 tablespoon of peanut butter. Place breadcrumbs in another dish.
Dredge the Chicken: Dip chicken in egg wash, coat with breadcrumbs.
Fry the Chicken: Fry chicken in oil until golden brown.
Serve: Slice chicken and top with peanut sauce.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: Chinese