Creamy Crispy Singapore Butter Chicken

Ingredients

Chicken

• 300 g boneless chicken (breast or thigh), sliced
• 1 large egg
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp oyster sauce
• 2 tbsp cornstarch (for marinade)
• Additional cornstarch (for dredging)
• 2–3 tbsp vegetable oil (for shallow frying)

Butter Sauce

• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 Thai bird’s eye chilies, sliced (optional)
• 1 sprig curry leaves (optional but recommended)
• 1 cup evaporated milk
• 1 tbsp sweetened condensed milk or sugar
• Salt, to taste

Instructions

1. Marinate the Chicken

In a mixing bowl, combine chicken, egg, salt, black pepper, oyster sauce, and 2 tbsp cornstarch. Mix well and marinate for 30 minutes.

2. Coat the Chicken

Dredge each marinated chicken piece in additional cornstarch, ensuring an even coating.

3. Fry Until Crispy

Heat vegetable oil in a pan over medium heat.

Shallow fry the chicken in batches until golden brown and crispy.

Remove and set aside on a paper towel.

4. Make the Butter Sauce

In a clean pan, melt butter over medium heat.

Add garlic, chilies, and curry leaves. Sauté until fragrant.

Pour in evaporated milk and stir well.

Add sweetened condensed milk (or sugar) and a pinch of salt.

Simmer gently for 2–3 minutes until slightly thickened.

5. Combine

Return the crispy chicken to the pan.

Toss until each piece is fully coated in the creamy butter sauce.

6. Serve

Serve immediately with steamed jasmine rice, noodles, or fried rice.