Creamy Crispy Singapore Butter Chicken
Delicious crispy chicken in a rich, creamy butter sauce.
Ingredients
Main Ingredients
- 300 grams chicken, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon oyster sauce
- 2 tablespoons cornstarch plus extra for coating
- 1 teaspoon curry powder optional
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 stalks curry leaves
- 1 cup evaporated milk
- 1 tablespoon sweetened condensed milk or sugar
- 1 teaspoon salt or to taste
Instructions
- In a bowl, combine the sliced chicken, egg, salt, pepper, oyster sauce, cornstarch, and curry powder (if using). Mix well and let it marinate for about 15-20 minutes.
- Heat oil in a deep pan over medium heat. Once hot, carefully add the marinated chicken pieces, ensuring they are coated in extra cornstarch. Fry until crispy and golden brown, about 5-7 minutes. Remove the chicken and set aside on a paper towel to drain excess oil.
- In a separate pan, add 1 tablespoon of oil and melt the butter over low to medium heat.
- Once the butter is melted, add the chopped garlic, bird’s eye chilis, and curry leaves. Sauté for about 1-2 minutes until fragrant.
- Pour in the evaporated milk and stir in the sweetened condensed milk (or sugar) and salt. Allow the mixture to simmer for a couple of minutes.
- Add the fried chicken back into the pan and toss to coat the chicken in the buttery sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Serve hot and enjoy your delicious crispy chicken in butter sauce!
Notes
For a milder flavor, feel free to omit the chilis and curry powder. You can serve this dish over rice or with a side of vegetables for a complete meal.