Clean recipe · omnivorescookbook.com

Crispy Peanut Butter Chicken

Extra crunchy crispy chicken bites served with a rich peanut butter sauce that is savory, aromatic, and sweet. Make your favorite takeout peanut butter chicken at home and get a restaurant-level result in no time! {Gluten-Free Adaptable}To make the dish gluten free, use tamari to replace soy sauce, and use dry sherry or chicken broth to replace Shaoxing wine.

Original recipe: omnivorescookbook.com

Yield:: 4 servings
Prep:: 15 min
Cook:: 10 min
Total:: 25 min

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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)

Instructions

Prep chicken
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.
Sauce
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.
Stir fry
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.