Malaysian Buttermilk Chicken
The Malaysian Butttermilk Chicken is unlike what you may think, Indian Butter Chicken, or Buttermilk Fried chicken. This is quintessentially, a chicken dish popular in Malaysia and Singapore. The crispy fried chicken and a silky creamy butter sauce with a hint of spicy that makes this dish. You may think you need buttermilk for this BUT, there is NO buttermilk in the recipe.
Servings: 4 people
Ingredients
- 500 g Chicken breast
- 1 tbsp Curry powder
- 1 tsp Maggi seasoning sauce or soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 egg
- Enough cooking oil (for frying)
Batter
- 1/2 cup corn flour
- 1/2 cup rice flour
Buttermilk Sauce
- 40 g salted butter
- 3 cloves garlic, minced
- 3 sprigs curry leaves
- 2 fresh chili padi (bird's eye chili)
- 1 1/2 cup evaporated milk (up to 2 cups)
- 2 tbsp condensed milk or honey
- salt and pepper (to season)
- 2 tbsp water (optional)
Instructions
- Cut chicken to equal pieces.
- Marinade with curry powder, white pepper and salt and Maggi seasoning sauce (or soy sauce. Add 1 egg and mix.
- Prepare batter. Mix equal portion of rice flour and corn flour. Dip chicken into flour until coated evenly on all sides and dust off any excess flour.
- Fry chicken. Heat enough oil in a deep pan and fry chicken in batches, for about 3-4 minutes or until golden brown on all sides. Be sure not to overcrowd the pan as it will not crisp up and turn soggy. Dish out the fried chicken pieces and drain on a paper towel.
- Using a seperate pan on medium high heat, fry butter, chopped garlic and chili padi for 1 minute. Remove curry leaves from stalk and add into pan. Add in salt and pepper.
- Add in evaporated milk and condensed milk and let it come to a simmer for 1 minute. Add 2 tbsp water if you want to make it saucier.
- Add in fried chicken pieces and toss chicken so it coats evenly with sauce. The sauce will be thick as the dish cools. Dish out and serve on rice.
Notes
Marinade chicken in the fridge for a few hours or overnight for maximum flavour.
Use boneless chicken thighs for a more tender bite.
Chicken can be substitute with firm tofu, prawns or fish fillet.