Tom Yam Butter Fried Chicken



950g chicken pieces

3 stalk lemongrass (white part only, chopped)

3 red bird’s eye chilli (chopped)

4 kaffir lime leaves (shredded)

2 tbsp tom yam paste

30g unsalted butter

Adequate cooking oil for pan-frying


1 tsp salt

1 egg

1 ½ tbsp all-purpose flour

1 ½ tbsp corn flour

Preparation Instructions:

  1. Rinse, drained and pat-dry the chicken pieces with paper towel.
  2. Marinate the chicken pieces with marinade ingredients and set aside for 30 minutes.
  3. Heat up a non-stick skillet with adequate cooking oil for pan-frying.
  4. Pan-fry the marinated chicken pieces on medium high heat until golden brown. Remove, drained and set aside.
  5. Heat up a non-stick skillet with unsalted butter, saute the chopped lemongrass, bird’s eye chillies and kaffir lime leaves until fragrant.
  6. Add in tom yam paste. Saute until fragrant.
  7. Add in pan-fried chicken pieces, toss well.
  8. Dish out and serve.



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