In a mixing bowl, combine peanut butter, sweetened condensed milk, soy sauce, and water. Stir until smooth.

Flatten the chicken thighs between plastic wrap to about ½ inch thick and season with salt.

Whisk eggs, flour, and an extra dollop of peanut butter in a shallow dish until smooth, then prepare panko breadcrumbs in another dish.

Dip each chicken piece in the egg mixture, then into the panko, pressing firmly to adhere.

Heat oil in a Dutch oven to 350°F. Fry chicken pieces for 2-3 minutes per side until golden brown.

Drain on a wire rack, drizzle with peanut sauce, and serve.