Description
Elevate your dinner game with this unforgettable Creamy Crispy Singapore Butter Chicken, featuring perfectly seasoned crispy chicken bites coated in a rich, aromatic sauce. This dish offers a delightful interplay of flavors and textures that will impress everyone at your table!
Ingredients
Scale
- Boneless, skinless chicken thighs (or breast)
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon cornstarch
- ½ cup cornstarch
- ½ cup plain flour (all-purpose flour)
- Pinch of salt
- Pinch of white pepper
- 3–4 cups neutral oil for frying (vegetable oil, canola oil, or peanut oil)
- 2 tablespoons unsalted butter
- Fresh garlic (minced)
- Fresh ginger (minced)
- Shallots (minced)
- Fresh curry leaves
- Bird's eye chilies (sliced, optional)
- 1 cup evaporated milk
- 2 tablespoons sweetened condensed milk
- Pinch of sugar
Instructions
- Prepare the Chicken: Start by cutting your boneless, skinless chicken thighs (or breast) into uniform 1 to 1.5-inch pieces. In a medium bowl, marinate the chicken with 1 teaspoon of salt, ½ teaspoon of white pepper, and 1 tablespoon of cornstarch. Mix well until the chicken is evenly coated. Set aside for at least 15-20 minutes.
- Coat the Chicken: In a separate shallow dish or bowl, combine ½ cup cornstarch and ½ cup plain flour. You can add another pinch of salt and white pepper here if you like. Dredge each piece of marinated chicken in the flour-cornstarch mixture, ensuring it's completely coated. Shake off any excess.
- First Fry for Crispiness: Heat about 3-4 cups of neutral oil in a deep pan or wok over medium-high heat until it reaches about 350°F (175°C). Carefully add the coated chicken, working in batches. Fry for 4-5 minutes, or until the chicken is lightly golden and cooked through. Remove and place it on a wire rack to drain.
- Second Fry for Extra Crisp: Increase the oil temperature to about 375°F (190°C). Return the chicken to the hot oil for a second fry, this time for just 1-2 minutes. Remove and drain again on the wire rack.
- Sauté the Aromatics: While the chicken is draining, melt 2 tablespoons of unsalted butter in a large pan over medium heat. Add the minced garlic, ginger, and shallots. Sauté for 1-2 minutes until fragrant.
- Add Curry Leaves and Chilies: Toss in the fresh curry leaves and sliced bird's eye chilies (if using). Continue to sauté for another minute.
- Build the Creamy Sauce: Pour in the evaporated milk and add the sweetened condensed milk, a pinch of salt, and a pinch of sugar. Stir well to combine. Let the sauce gently simmer for 2-3 minutes until it thickens slightly.
- Combine and Serve: Turn off the heat. Immediately add the crispy fried chicken pieces to the creamy sauce. Gently toss to coat every piece evenly. Serve immediately with steamed white rice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: Don't skip the double fry for ultimate crispiness. Use fresh curry leaves for authentic flavor. Adjust sweetness and heat to your preference. Serve immediately for the best texture.