I’ve put together this Peanut Butter Chicken Katsu recipe as a crispy, savory twist on the classic Japanese comfort food. Juicy chicken thighs are fried to golden perfection and paired with a rich, creamy peanut butter sauce that brings unexpected depth and just the right touch of sweetness.
Why You’ll Love This Recipe
I love how this recipe plays with contrasts—crispy and creamy, savory and sweet. The peanut butter adds richness to the egg wash and the sauce, giving the dish an extra layer of flavor. It’s a fast, fun take on katsu that doesn’t rely on bottled sauces. The crunchy panko coating delivers that restaurant-quality bite, and the whole dish comes together in just 30 minutes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup peanut butter (plus 1 tablespoon for the egg wash)
¼ cup sweetened condensed milk
2 teaspoons soy sauce
⅓ cup water (plus more if needed for thinning sauce)
1 pound boneless chicken thighs
3 large eggs
3 tablespoons flour
½ teaspoon salt
2 cups panko breadcrumbs
Oil for frying
directions
I begin by whisking together the peanut butter, sweetened condensed milk, soy sauce, and water in a small bowl until the mixture is smooth and creamy. If it feels too thick, I add a splash more water to thin it out.
Next, I flatten the chicken thighs to about ½ inch thickness using a meat mallet so they cook evenly and stay juicy inside.
For the egg wash, I whisk the eggs, flour, salt, and 1 tablespoon of peanut butter in a shallow bowl. I mix until it resembles a smooth pancake batter. In another shallow dish, I pour in the panko breadcrumbs.
I dip each piece of chicken into the peanut butter egg wash, then coat it with panko, pressing gently to make sure the breadcrumbs stick well.
To fry, I heat about 1 inch of oil in a heavy-bottomed pan or Dutch oven to 350°F (175°C). I fry the chicken in batches, 2–3 minutes per side, until golden brown and cooked through. Once done, I transfer them to a wire rack to drain.
To serve, I slice the crispy chicken and drizzle it generously with the warm peanut butter sauce.
Servings and timing
This recipe serves 4 people and takes 20 minutes to prep and 10 minutes to cook, for a total of 30 minutes from start to finish. Each serving is approximately 320 kcal.
Variations
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I’ve swapped the chicken thighs with chicken breasts or even tofu slices for a lighter or vegetarian option.
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For more heat, I stir a dash of sriracha or chili oil into the peanut butter sauce.
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If I’m short on panko, I’ve used crushed cornflakes or regular breadcrumbs in a pinch.
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A drizzle of hoisin or a squeeze of lime juice over the final dish adds an exciting flavor twist.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for 10–12 minutes to keep the coating crispy. I avoid microwaving the breaded chicken since it softens the crust. The sauce can be reheated separately in the microwave or on the stove with a splash of water to loosen it.
FAQs
Can I use natural peanut butter?
Yes, I have, but I make sure it’s well-stirred and smooth. Some natural varieties can separate or be too oily, which affects the sauce texture.
Is this recipe spicy?
No, it’s not spicy as written. I add chili flakes or sriracha if I want heat.
Can I bake the chicken instead of frying?
Yes, I bake at 425°F for about 20–25 minutes, flipping halfway. It won’t be quite as crispy but still tasty.
Can I air fry the katsu?
I’ve had great results air-frying at 400°F for about 15 minutes, flipping at the halfway point.
What sides go well with this dish?
I often serve it with steamed rice, shredded cabbage, and a drizzle of the peanut sauce. A cucumber salad works well too.
Can I make the sauce ahead of time?
Yes, I store the sauce in the fridge for up to 3 days. I warm it slightly and stir before serving.
What if my sauce is too thick?
I add water, one teaspoon at a time, until it reaches a smooth drizzling consistency.
Can I freeze the breaded chicken?
Yes, I freeze it uncooked after breading. When ready to use, I fry it directly from frozen, adding a couple extra minutes per side.
Is sweetened condensed milk essential?
It adds richness and balances the saltiness of the peanut butter and soy sauce. I wouldn’t skip it, though in a pinch I’ve subbed a small amount of honey and extra milk.
How do I know the chicken is cooked through?
I use a meat thermometer—once it reads 165°F internally, it’s safe to eat. The outside should be golden and crisp.
Conclusion
This Peanut Butter Chicken Katsu delivers big flavor in a simple, approachable way. The golden crust, the juicy chicken, and the creamy-sweet peanut sauce all come together for a dish that’s both fun and comforting. It’s a new favorite in my kitchen, and I’m sure it will be in yours too.
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Peanut Butter Chicken Katsu
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Crispy Peanut Butter Chicken with Sweet Sauce is a unique and flavorful twist on classic fried chicken. Juicy boneless chicken thighs are coated in a savory peanut butter egg wash, breaded with crunchy panko, and fried to golden perfection. Served with a rich and creamy peanut butter dipping sauce made with sweetened condensed milk and soy sauce, it’s a perfect balance of sweet, salty, and savory—ideal for dinner or a fun appetizer!
Ingredients
1/2 cup peanut butter (plus 1 tablespoon for egg wash)
1/4 cup sweetened condensed milk
2 teaspoons soy sauce
1/3 cup water (plus more as needed)
1 pound boneless chicken thighs
3 large eggs
3 tablespoons flour
1/2 teaspoon salt
2 cups panko breadcrumbs
Oil for frying (vegetable or canola oil)
Instructions
Make the Peanut Butter Sauce
In a small bowl, mix 1/2 cup peanut butter, sweetened condensed milk, soy sauce, and water until smooth. Add more water, 1 teaspoon at a time, if needed to reach a creamy drizzling consistency. Set aside.
Prepare the Chicken
Use a meat mallet to flatten chicken thighs to about 1/2-inch thickness for even cooking.
Make the Egg Wash
In a shallow dish, whisk eggs, flour, salt, and 1 tablespoon of peanut butter until it forms a smooth, pancake-like batter.
Bread the Chicken
Place panko breadcrumbs in a separate shallow dish. Dip each chicken thigh into the egg wash, then dredge in panko, pressing gently to coat thoroughly.
Fry the Chicken
Heat 1 inch of oil in a heavy-bottomed pan or Dutch oven to 350°F (175°C). Fry chicken in batches for 2–3 minutes per side, or until golden brown and cooked through. Drain on a wire rack.
Slice and Serve
Slice the fried chicken and drizzle with the reserved peanut butter sauce before serving.
Notes
Adjust the thickness of the peanut butter sauce with extra water if needed.
Use a thermometer to maintain consistent frying temperature for best results.
Serve with jasmine rice, slaw, or lettuce wraps for a full meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main course
- Method: Frying
- Cuisine: Asian-Inspired,
