You know that crispy peanut butter chicken you can often find on Chinese buffet tables? This is it. Or... a very close approximation of how to make it yourself.
(Recipe adapted from this one)
1.5 lbs boneless chicken cutlets
3/4 cup milk
3 Tbsp. creamy peanut butter (or maybe a little more)
Salt and pepper
Approximately 2-3 cups crushed Corn Flakes
1/2 cup creamy peanut butter (or maybe a little more)
3 Tbsp. soy sauce
3 Tbsp. brown sugar
3/4 cup water (can reduce or adjust to get the thickness desired)
Drizzle of honey
Whisk together the milk, 3 tbsp of creamy peanut butter, and egg. Sprinkle in a few dashes of salt and pepper. Soak your chicken in this mixture for a few minutes while you get any other prep done (I did this while getting the carrots and broccoli ready to steam and starting the rice).
While chicken is soaking, put all sauce ingredients in a glass measuring cup or other microwavable container. You might want to start with 1/2 cup of water and add more later to reach your desired consistency. Microwave this mixture for 30 seconds and then whisk to thoroughly combine. Microwave another 30 seconds until hot. At this point you can add more water if necessary to make the mixture a little thinner. This can be done ahead of time and just reheated when the rest of the meal is ready.
Coat soaked chicken pieces in Corn Flakes and cook in oil, flipping once, until browned on both sides and cooked through.
Serve with rice & veggies of your choice and drizzle with peanut butter sauce. ENJOY!