Description
Ingredients
Scale
- 1 pound (450g) of boneless, skinless chicken breasts
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 large eggs
- 1 cup of bread crumbs
- 1 cup of peanut butter (creamy or crunchy, as per preference)
- 1/3 cup of soy sauce
- 1 tablespoon of honey or maple syrup
- 2 tablespoons of sesame oil
- 1 tablespoon of rice vinegar
- 1/4 teaspoon of red pepper flakes (optional, for heat)
- Chopped green onions, for garnish
Instructions
- Prepare the Chicken: Begin by cutting 1 pound of boneless, skinless chicken breasts into bite-sized pieces. This will ensure even cooking and make for easy eating.
- Set Up Your Coating Stations: In one bowl, combine 1 cup of all-purpose flour with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. In a second bowl, whisk 2 large eggs until well combined. Finally, place 1 cup of bread crumbs in a third bowl.
- Coat the Chicken: First, dip each piece of chicken into the flour mixture, shaking off the excess. Next, dip it into the egg, allowing any excess to drip off. Finally, coat it in the bread crumbs. Set the coated chicken aside on a plate.
- Fry the Chicken: In a large skillet, heat 2 tablespoons of oil over medium heat. Once hot, add the coated chicken pieces in batches, being careful not to overcrowd the pan. Fry each piece for about 5-7 minutes or until golden brown and cooked through, turning them halfway for even cooking. Remove them and place them on a paper towel-lined plate to absorb excess oil.
- Make the Peanut Butter Sauce: In a medium bowl, mix together 1 cup of peanut butter, 1/3 cup of soy sauce, 1 tablespoon of honey or maple syrup, 2 tablespoons of sesame oil, and 1 tablespoon of rice vinegar. If you like it spicy, add 1/4 teaspoon of red pepper flakes. Stir until the sauce is smooth and well combined.
- Combine the Chicken and Sauce: In the skillet used for frying, reheat the peanut butter sauce over medium-low heat. Once the sauce is warm, add the fried chicken pieces and toss them in the sauce until fully coated. Cook for an additional 2-3 minutes, allowing the flavors to mingle.
- Garnish and Serve: Transfer the Peanut Butter Chicken to a serving dish and sprinkle with chopped green onions. Serve immediately, either on its own or over a bed of rice.