Description
Creamy Crispy Singapore Butter Chicken is a delightful fusion dish featuring tender chicken thighs marinated in buttermilk, coated with a flavorful spiced flour mix, and fried to golden perfection. The crispy chicken is then tossed in a rich, aromatic butter sauce infused with fragrant curry leaves, garlic, and a touch of sweetness from condensed milk. This Singaporean-inspired main course offers a perfect balance of creamy texture and crispy bites, ideal served over steamed rice or noodles for an authentic Southeast Asian meal experience.
Ingredients
Scale
Chicken and Coating
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon garlic powder
- Vegetable oil for frying
Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 10–12 fresh curry leaves
- 1 red chili, sliced (optional)
- 1 cup evaporated milk
- 2 tablespoons sweetened condensed milk
- 1 teaspoon soy sauce
- ¼ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- Marinate the Chicken: In a bowl, combine the bite-sized chicken thighs with buttermilk and let them marinate for at least 30 minutes, or ideally overnight in the refrigerator, to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, mix together cornstarch, all-purpose flour, salt, white pepper, and garlic powder to create a seasoned dry coating for the chicken.
- Heat the Oil: In a deep skillet or wok, heat vegetable oil over medium-high heat until it reaches frying temperature, suitable for deep frying the chicken pieces.
- Coat and Fry the Chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture until fully coated. Fry the chicken in batches for 5 to 7 minutes until golden brown and crispy, then drain on paper towels to remove excess oil.
- Make the Sauce: In a large skillet over medium heat, melt unsalted butter. Add minced garlic, fresh curry leaves, and sliced red chili, sautéing for 1 to 2 minutes until the mixture is aromatic.
- Simmer the Sauce: Stir in evaporated milk, sweetened condensed milk, soy sauce, salt, and white pepper. Allow to simmer gently for 3 to 5 minutes until the sauce thickens slightly and develops a creamy consistency.
- Toss Chicken in Sauce and Serve: Add the crispy fried chicken pieces to the sauce, tossing well to ensure even coating. Serve immediately over steamed rice or noodles to maintain the chicken’s crispiness and enjoy the full range of flavors.
Notes
- For a spicier flavor, increase the amount of red chili or add a pinch of chili flakes.
- If fresh curry leaves are unavailable, substitute with Thai basil for a different aromatic profile.
- This dish is best served immediately to preserve the crispiness of the fried chicken.