In a medium bowl, combine the peanut butter, sweetened condensed milk, soy sauce, and water; whisk until smooth and creamy. Set aside.

Lay the chicken thighs on a clean cutting board and pound to about 1/2-inch thickness.

In a shallow dish, whisk together the eggs, flour, salt, and peanut butter until smooth.

Spread an even layer of panko breadcrumbs on another plate.

Dip each chicken thigh into the egg wash, then coat with panko breadcrumbs.

Heat enough vegetable oil in a Dutch oven to cover the base, about 2 inches deep, to 350°F (175°C).

Fry the chicken thighs in batches for 2-3 minutes on each side until golden brown and cooked through.

Remove the chicken from the oil and drain on a wire rack to rest for a few minutes before slicing.

Serve the sliced chicken on a platter and drizzle the peanut sauce over the top.