Why You’ll Love This Recipe

I love this recipe because it perfectly balances indulgence and local flair. The crispy coating locks in juicy chicken while the buttery, milky sauce adds irresistible creaminess. The curry leaves bring a fragrant aroma that fills my kitchen, and the touch of sweetness from condensed milk ties everything together beautifully. Whether I’m making dinner for my family or hosting guests, this dish always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500 g boneless chicken thighs, cut into bite-sized pieces
Marinade: 1 tsp oyster sauce; 1 tsp salt; 2 tsp sugar; 1/4 tsp white pepper; 1 large egg (beaten)
Coating: 80 g tapioca starch; 10 g rice flour; 1 tsp chicken powder
Oil for deep frying
Sauce: 40 g butter; 1 clove garlic, minced; 2 Thai bird’s-eye chilies (optional); 4 stalks curry leaves; 200 ml evaporated milk; 1 Tbsp sweetened condensed milk; 1 tsp chicken powder; salt, sugar to taste
Fresh coriander, chopped (for garnish)

Directions

I start by marinating the chicken with oyster sauce, salt, sugar, white pepper, and beaten egg for at least 30 minutes to let the flavors soak in.
Then I mix tapioca starch, rice flour, and chicken powder together and coat each piece of marinated chicken evenly in the mixture.
I heat about 2 inches of oil and deep fry the chicken in batches for 6–8 minutes until golden and crispy. For an extra-crunchy texture, I like to double fry the pieces.
Next, I melt butter in a skillet over medium heat and sauté the minced garlic, bird’s-eye chilies, and curry leaves until fragrant and crisp.
I pour in the evaporated milk and bring it to a gentle simmer, then stir in the condensed milk, chicken powder, salt, and sugar. I let the sauce thicken slightly without boiling it.
Finally, I toss the fried chicken into the sauce, coating each piece evenly and letting it simmer for 2–3 minutes until everything is heated through.
Once done, I remove it from the heat, sprinkle chopped coriander on top, and serve it immediately with warm rice or noodles.

Servings and Timing

This recipe serves 4 people.
Prep Time: 15 minutes (plus 30 minutes marinade)
Cook Time: 20 minutes
Total Time: approximately 35 minutes (including marinade)

Variations

Sometimes I like to make it extra spicy by adding more bird’s-eye chilies or a dash of chili flakes. For a richer sauce, I add a bit more condensed milk or even a splash of coconut cream. If I want a lighter version, I bake or air-fry the chicken instead of deep frying. I’ve also tried substituting chicken with prawns or tofu for a delicious twist.

Storage/Reheating

I always store the fried chicken and sauce separately to keep the chicken crisp. In the fridge, both can last up to 2 days in airtight containers. When reheating, I gently warm the sauce over low heat and re-crisp the chicken in an oven or air fryer before combining them again. I avoid microwaving the sauce to prevent curdling and separation.

FAQs

How do I keep the chicken crispy after coating it in sauce?

I make sure the sauce is slightly thickened and toss the chicken in it just before serving to maintain crispness.

Can I use chicken breast instead of thighs?

Yes, but I prefer thighs because they stay juicier and more flavorful after frying.

What can I substitute for evaporated milk?

I sometimes use full-cream milk or half-and-half, though the flavor is slightly lighter.

Can I make this dish without deep frying?

Yes, I can air-fry or shallow-fry the chicken, though it won’t be quite as crispy as deep frying.

Why did my sauce separate?

That usually happens if the sauce is boiled too hard. I keep the heat gentle to prevent curdling.

Can I prepare the sauce in advance?

Yes, I often make the sauce a few hours early and reheat it gently before adding the chicken.

Are curry leaves necessary?

They’re key to the authentic flavor, but if I can’t find them, I skip them or use a small piece of pandan leaf for aroma.

How do I make the sauce thicker?

I simmer it longer on low heat or add a small spoon of tapioca slurry until it reaches my preferred texture.

Can I use margarine instead of butter?

Yes, but butter gives a richer, creamier taste that I personally prefer.

What do I serve this with?

I usually serve it with steamed jasmine rice or egg noodles to soak up the creamy sauce.

Conclusion

I love how this Singapore Butter Chicken combines crisp, juicy chicken with an indulgently creamy, aromatic sauce. It’s one of those dishes that feels both comforting and luxurious, perfect for family dinners or special occasions. Every time I make it, it reminds me of the bold, flavorful street food of Singapore—but made right in my own kitchen.