Prepare the chicken breasts by cutting them into thin pieces.

In a bowl, mix together the creamy peanut butter, sweetened condensed milk, soy sauce, and warm water until smooth.

In another bowl, combine the cornstarch, eggs, all-purpose flour, additional creamy peanut butter, and salt to create a coating mixture.

Dip each piece of chicken into the coating mixture, ensuring they are well coated.

Roll the coated chicken in panko breadcrumbs until fully covered.

Heat oil in a skillet to 1 inch deep over medium-high heat.

Fry the coated chicken pieces in the hot oil until golden and cooked through, about 5 minutes per side.

Remove from the skillet and drain on paper towels.

Serve with cooked rice and garnish with sesame seeds and green onions if desired.