Fried Chicken in Butter Sauce

Fried Chicken in Butter Sauce


620g skinless & boneless chicken breast (cut into strips)

20 pcs curry leaves

Adequate cooking oil for deep-frying


2 stalks lemon grass (chopped)

1 tbsp chopped young ginger

½ tbsp chopped garlic

1 red chilli (chopped)

3 bird’s eye chillies (chopped)


½ tsp salt

½ tsp chicken seasoning powder

¼ tsp ground white pepper

Coating flour:

2 tbsp tapioca flour

1 tbsp rice flour

Butter Sauce:

1 tbsp unsalted butter

80ml evaporated milk

160ml water

½ tsp salt

1 tsp sugar

½ tsp chicken seasoning powder

¼ tsp ground white pepper

Preparation Instructions:

  1. Rinse the chicken strips, pat-dry with paper towel and marinate the chicken strips with the marinade, follow by adding in the coating flour, mix to combine and set aside.
  2. Heat up adequate cooking oil for deep-frying, add in the curry leaves, deep-fry until crispy, remove and drained on paper towel to absorb excessive oil.
  3. Use the same oil to deep-fry the marinated chicken pieces until golden brown. Remove and set aside.
  4. Heat up unsalted butter over low heat until melted, add the remaining ingredients A and saute until fragrant. Add the remaining ingredients for butter sauce and bring to a boil, continue to simmer until the sauce thickens, add in fried chicken, toss well, dish out, garnish with curry leaves and serve.




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