Crispy Peanut Butter Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb chicken thigh ((or breast), cut into 1” (2.5 cm) pieces)
- 1 tablespoon peanut oil ((or vegetable oil))
- 1/2 teaspoon salt
- 1 egg
- 1/3 cup cornstarch ((or more if needed))
- 1/3 cup unsweetened natural peanut butter
- 1/4 cup water
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine ((or chicken broth))
- 1 tablespoon rice vinegar
- 1 1/2 tablespoon sugar
- 1 small head broccoli
- 3 1/2 tablespoons peanut oil ((or vegetable oil))
- 2 cloves garlic
- 1 tablespoon minced ginger
- 2 green onions (, sliced)
Method
- Combine chicken thigh, vegetable oil, and salt in a big bowl. Add the beaten egg into the bowl with the chicken. Mix well and let marinate for 10 to 20 minutes.
- Right before cooking, add the cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached. If the batter is too wet, you can add a bit more cornstarch.
- Add the peanut butter and water into a medium-sized bowl. Stir and mix until the water is fully incorporated. Add the rest of the ingredients, one liquid at a time, and stir until smooth.
- Heat 1/4 cup water in a large skillet over medium heat until boiling. Add the broccoli and cover the pan. Let steam for 1 minute, or until the broccoli reaches the desired texture. Transfer the broccoli to a big plate and set aside. Wipe any excess water from the pan with a paper towel.
- Heat 3 tablespoons of oil in the same skillet until hot. Add chicken all at once and spread into a single layer. Separate chicken pieces with a pair of tongs or chopsticks.
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer the chicken to a plate.
- If there’s no oil in the pan, add the remaining 1/2 tablespoon oil, along with garlic, ginger, and green onion. Cook and stir a few times until it releases the fragrance.
- Pour the sauce into the pan. Stir and cook until it thickens slightly, 1 minute or so. Transfer the sauce to a medium-sized bowl.
- When you’re ready to serve, pour the peanut sauce over the chicken and serve hot as a main dish. The chicken will remain crispy if you pour the sauce on it right before eating.