Ingredients
- Fried Chicken:
- 1.5 lb boneless chicken thigh or breast
- 2 eggs
- 3 tbsp flour
- 3 tbsp cornstarch
- 1 tsp salt
- 1 tsp pepper
- 1 tsp curry powder (optional)
- Creamy Butter Sauce:
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 sprig curry leaves
- 5–10 Thai chilies, minced (adjust to heat preference)
- 1.5 cups evaporated milk
- 1/2 tsp salt
- 1.5 tsp sugar
- 1 slice American or Cheddar cheese
Instructions
- Slice the chicken into bite-sized pieces.
- In a bowl, beat eggs and mix in flour, cornstarch, salt, pepper, and curry powder. Add chicken and coat well.
- Heat oil in a deep pan and fry chicken until golden and crispy. Drain on paper towels.
- In a separate pan, melt butter over medium-low heat.
- Add curry leaves and Thai chilies, sauté until fragrant.
- Pour in evaporated milk and lower the heat to simmer.
- Stir in salt, sugar, and cheese until the sauce is smooth and creamy.
- Add fried chicken to the sauce and toss to coat thoroughly.
- Serve immediately with rice or bread.
Notes
- Double fry chicken for extra crispiness.
- Adjust Thai chilies to control spice level.
- Substitute evaporated milk with a mix of milk and cream if needed.
- Use shrimp instead of chicken for a seafood variation.
- Reheat with a splash of milk to maintain sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Malaysian
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 210mg
