Description

A rich and aromatic Singapore-style butter chicken featuring crispy deep-fried chicken tossed in a creamy, buttery curry leaf sauce made with evaporated and condensed milk. It’s indulgent, flavorful, and reminiscent of authentic Zi Char flavors—better than takeout.

Ingredients

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

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 and sugar to taste

Fresh coriander, chopped (for garnish)

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Instructions

Marinate the chicken with oyster sauce, salt, sugar, white pepper, and beaten egg for at least 30 minutes.
Combine tapioca starch, rice flour, and chicken powder for the coating. Dredge each piece of marinated chicken evenly.
Heat oil (about 2 inches deep) in a pan and deep fry chicken in batches for 6–8 minutes until golden and crispy. Optionally, double fry for extra crunch.
In a skillet, melt butter over medium heat. Sauté garlic, bird’s-eye chilies, and curry leaves until fragrant.
Pour in evaporated milk and bring to a gentle simmer. Stir in condensed milk, chicken powder, salt, and sugar. Simmer until the sauce thickens slightly without boiling.
Add fried chicken to the sauce and toss to coat evenly. Simmer for 2–3 minutes until heated through.
Remove from heat, garnish with chopped coriander, and serve immediately with rice or noodles.

Notes

For extra spiciness, add more bird’s-eye chilies or chili flakes.

Use coconut cream or extra condensed milk for a richer sauce.

For a lighter version, bake or air-fry the chicken instead of deep frying.

Store chicken and sauce separately to keep the chicken crispy.

Reheat the sauce gently to avoid curdling.

Nutrition

Serving Size: 1 serving (approx. 250 g)
Calories: 540
Sugar: 8 g
Sodium: 890 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 155 mg