Ingredients

  • Serves 2 people
  • 250 g cut chicken (cut into thick cubes)

  • 1 cup evaporated milk

  • 1/4 cup condensed milk

  • 2 sprigs curry leaves

  • 2 chili padi (bird's eye chili)

  • 1/4 cup + 1 tbsp corn flour

  • 1/4 cup rice flour

  • 1 tbsp unsalted butter

  • 1 tbsp vinegar

  • 1 egg

  • 2 cloves garlic (finely chopped)

  • water

  • vegetable oil

  • salt

  • white pepper

Recipe Courtesy of Asian Food Network

Buttermilk Chicken

Not all fried chicken was created equal, and there is a reason this is one of Asian Food Network's most popular recipes. At 30 minutes, it is really quick to prepare, and the flavours are unbelievable for a recipe this simple. Asian fragrances ooze all over and drip off golden brown perfectly fried chicken. One you taste it piping hot, you won't look at fried chicken the same again.
Not all fried chicken was created equal, and there is a reason this is one of Asian Food Network's most popular recipes. At 30 minutes, it is really quick to prepare, and the flavours are...
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
  • Medium
  • 10 min
  • 20 min
  • 15 min
  • 5 steps
  • 17 Ingredients
  • Medium
  • 5 steps
  • 17 Ingredients
  • 10 min
  • 20 min
  • 15 min

Instructions

  1. Marinate chicken

    • In a bowl, mix chicken cubes, ½ tbsp salt, 1 tbsp white pepper, 1 tbsp vinegar until evenly coated. Set aside to marinate for an hour.
    • After marinating, crack egg into the chicken mixture and mix well.
    Marinate chicken

  2. Mix flour together

    • In separate bowl, combine ¼ cup corn flour with ¼ cup rice flour.
    • Dip the marinated chicken pieces into flour mixture until coated and dust off any excess flour.

    | To save time and add flavor, you can marinate the chicken one day in advance

    Mix flour together

  3. Fry chicken

    • In a deep pan on high heat, heat up enough oil for frying chicken.
    • Fry chicken for 3 to 4 minutes until cooked and golden brown on all sides.

  4. Fry butter, garlic and chili padi

    • In a separate pan on medium-high heat, fry 1 tbsp unsalted butter, chopped garlic and chopped chili padi for 1 minute until fragrant.

    | You can adjust the spiciness level of this dish by adding or removing the amount of chili padi, or just chop chili padi into smaller pieces


  5. Make buttermilk sauce and cook chicken

    • Add curry leaves and fry until fragrant before adding 1 cup evaporated milk and ¼ cup condensed milk. Season to taste with salt and white pepper.
    • Mix 1 tbsp cornstarch with 1 tbsp water in a cup before pouring into pan. Stir well until sauce thickens.
    • When sauce thickens, remove from heat and add fried chicken to the pan. Mix thoroughly.
    Make buttermilk sauce and cook chicken

Plate and Serve!

Transfer buttermilk chicken to serving plate and serve hot.

Plate and Serve!

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