In a medium mixing bowl, combine peanut butter, sweetened condensed milk, soy sauce, and water. Stir until creamy, then set aside.

Take boneless chicken thighs and flatten each to about ½-inch thickness, then season with salt.

In a separate bowl, whisk together eggs, flour, salt, and 1 tablespoon of the peanut butter sauce until smooth.

Dip each chicken piece in the egg wash, then coat with panko breadcrumbs, pressing gently to adhere.

Heat vegetable oil to 350°F (175°C). Fry chicken pieces in batches for 2-3 minutes each side until golden brown, then drain on a wire rack.

Slice the crispy chicken, drizzle with peanut sauce, and garnish with green onions or sesame seeds.