Crispy panko-breaded chicken cutlets topped with a homemade peanut butter sauce and served over rice, inspired by Chinese-American takeout. The key is frying at 350°F until golden and combining the sauce ingredients smoothly to achieve that savory-sweet balance.
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Set up a three-plate breading station. On the first plate, add the all-purpose flour.
On the second plate, crack the egg, add 1 tablespoon of water, and whisk to combine.
On the third plate, add the panko breadcrumbs.
Take a thinly sliced chicken breast and dredge it in the flour, ensuring a light, even coat.
Dip the floured chicken into the egg mixture, coating it completely.
Press the chicken firmly into the panko breadcrumbs on both sides to create a thick, even crust.
Repeat the breading process for the remaining chicken breasts.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Carefully place the breaded chicken into the hot oil and fry for 4-5 minutes, until golden brown, crispy, and cooked through.
Remove the chicken from the fryer and let it drain on a cooling rack.
To make the sauce, combine sugar, rice vinegar, oyster sauce, sesame oil, water, MSG (or salt), and peanut butter in a small saucepan.
Heat the sauce over medium heat, stirring constantly until the peanut butter melts and all ingredients are smoothly combined.
Adjust consistency as needed. If the sauce is too thick, stir in a little more water. If it's too thin, you can add a cornstarch slurry.
Slice the cooked chicken into strips.
Serve the sliced chicken over a bed of cooked white rice and drizzle generously with the peanut butter sauce.
Store leftover chicken and sauce separately in airtight containers for up to 3 days; reheat chicken in a 350°F oven for 10 minutes to restore crispness, and warm sauce gently on the stovetop.
deep fryer or large pot · cooking thermometer (to verify 350°F oil temperature)
Yes, but adjust frying time to 5-6 minutes to ensure the thicker meat cooks through completely.
MSG enhances the umami depth of the sauce. Use ½ tsp MSG or ¼ tsp salt if you prefer to omit it.
Fry for 4-5 minutes at 350°F until the panko coating is golden brown and crispy, and the internal temperature reaches 165°F.
Yes. Prepare the sauce up to 1 day ahead and refrigerate; reheat gently over medium heat, stirring constantly, and thin with water if needed.
Use vegetable, canola, or peanut oil with a high smoke point. The recipe calls for 3 cups heated to 350°F.
