favorite
print
rate
Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 6 chicken thighs, skinless and boneless.
  • 150 g of panko breadcrumbs.
  • 2 eggs, whisked.
  • 70 g of flour, seasoned with salt and pepper.
Marinade Ingredients
  • 3 tbsps of light soy sauce.
  • 2 tbsps of toasted sesame oil.
  • 1 lime, juice.
  • 1 tbsp of golden caster sugar.
Peanut Butter Sauce Ingredients
  • 5 tbsps of peanut butter.
  • 1 tbsp of garlic ginger paste.
  • 2 tbsps of soy sauce.
  • 1 tbsp of toasted sesame oil.
  • Small pinch of chilli flakes (optional).
  • 2 limes, juice only,
  • 50 ml of coconut milk or water.
Pickle Ingredients
  • ½ of a small red onion, finely sliced.
  • 1 small carrot, peeled into ribbons.
  • ¼ of a cucumber, peeled into ribbons (only peel as far down as the pips).
  • 150 ml of white wine vinegar.
  • 1 tbsp of caster sugar.
Peanut Butter Chicken Peanut Butter Chicken

Peanut Butter Chicken

This is one of my daughters favourite dinners if not her favourite. And what’s not to love, crispy juicy chicken with peanut butter sauce and a tangy pickle piled high next to a mountain of rice.


This is a great weekend dish with a couple of beers followed by a film.


  1. In a large bowl or Tupperware take all the marinade ingredients, season with salt and pepper and mix. Add the chicken give it another mix and allow to marinate for a couple of hours or even better overnight.
  2. I like to make the pickle just before I’m going to start cooking the chicken. Mix the vinegar and sugar than at this point give it a taste; I like mine quite tangy so now is the time to adjust it to your taste by adding more sugar or vinegar. Once your happy add the veg, cover with a lid and leave.
  3. When you are ready to cook the chicken get 3 dishes and put the flour in one, the eggs in another and the panko in the last one. Take the chicken and coat in the flour shaking off the excess flour, then the egg and finally in the panko. In a large frying pan add enough oil to cover the base. Heat over a medium to high heat. To check if the oil is hot enough just take a few panko crumbs and place in the oil. If it starts to sizzle and turns a light golden colour within a minute the oil is ready. Fry the chicken in batches for around 5-6 minutes till beautifully golden and crispy. If you want to check if it’s ready just carefully remove a piece of chicken from the pan, cut it in half and check it’s cooked. When the chicken is ready drain on some kitchen paper and keeps warm in a very low oven.
  4. To make the peanut butter sauce simply mix all the ingredients and warm gently over a low heat for a couple of minutes.


Serve next to a mountain of rice, a few peanuts and steamed pak choi.

Peanut Butter Chicken

This is one of my daughters favourite dinners if not her favourite. And what’s not to love, crispy juicy chicken with peanut butter sauce and a tangy pickle piled high next to a mountain of rice.


This is a great weekend dish with a couple of beers followed by a film.

favorite
print
rate
Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 6 chicken thighs, skinless and boneless.
  • 150 g of panko breadcrumbs.
  • 2 eggs, whisked.
  • 70 g of flour, seasoned with salt and pepper.
Marinade Ingredients
  • 3 tbsps of light soy sauce.
  • 2 tbsps of toasted sesame oil.
  • 1 lime, juice.
  • 1 tbsp of golden caster sugar.
Peanut Butter Sauce Ingredients
  • 5 tbsps of peanut butter.
  • 1 tbsp of garlic ginger paste.
  • 2 tbsps of soy sauce.
  • 1 tbsp of toasted sesame oil.
  • Small pinch of chilli flakes (optional).
  • 2 limes, juice only,
  • 50 ml of coconut milk or water.
Pickle Ingredients
  • ½ of a small red onion, finely sliced.
  • 1 small carrot, peeled into ribbons.
  • ¼ of a cucumber, peeled into ribbons (only peel as far down as the pips).
  • 150 ml of white wine vinegar.
  • 1 tbsp of caster sugar.
  1. In a large bowl or Tupperware take all the marinade ingredients, season with salt and pepper and mix. Add the chicken give it another mix and allow to marinate for a couple of hours or even better overnight.
  2. I like to make the pickle just before I’m going to start cooking the chicken. Mix the vinegar and sugar than at this point give it a taste; I like mine quite tangy so now is the time to adjust it to your taste by adding more sugar or vinegar. Once your happy add the veg, cover with a lid and leave.
  3. When you are ready to cook the chicken get 3 dishes and put the flour in one, the eggs in another and the panko in the last one. Take the chicken and coat in the flour shaking off the excess flour, then the egg and finally in the panko. In a large frying pan add enough oil to cover the base. Heat over a medium to high heat. To check if the oil is hot enough just take a few panko crumbs and place in the oil. If it starts to sizzle and turns a light golden colour within a minute the oil is ready. Fry the chicken in batches for around 5-6 minutes till beautifully golden and crispy. If you want to check if it’s ready just carefully remove a piece of chicken from the pan, cut it in half and check it’s cooked. When the chicken is ready drain on some kitchen paper and keeps warm in a very low oven.
  4. To make the peanut butter sauce simply mix all the ingredients and warm gently over a low heat for a couple of minutes.


Serve next to a mountain of rice, a few peanuts and steamed pak choi.