butter chicken Chinese recipe

This butter chicken Chinese is simple and easy to make. The chicken pieces are fried and then tossed in butter and evaporated milk sauce. This dish is a popular zi char food in Malaysia and Singapore.

Chinese peanut butter chicken recipe

The Chinese peanut butter chicken recipe is similar to the salted egg yolk recipe. I am using chicken drumsticks, but you can also use other parts like chicken fillets and chicken breasts! Asian peanut butter chicken originates in Indian cuisine, dating back to pre-partition India.

buttered chicken recipe Chinese style

Bite-sized fried chicken pieces drenched in creamy butter sauce, butter chicken Chinese is truly an irresistible comfort food. Chinese butter chicken dish looks like this: bite-sized fried chicken pieces drenched in creamy butter sauce, garnished with green chilis and curry leaves, and served with steamed white rice.

Ingredients butter chicken Chinese

• 700 g – 800 g Chicken Fillet – cut into strips (use thigh fillet for juicy meat)
• A. Marinate Chicken strips in (Optional step)
• 2 tbsp oyster sauce
• 1 tsp ground pepper
• B. To coat the chicken fillet
• 1/2 C plain flour
• 1/2 C corn flour
• 2 tsp chicken seasoning powder
• C. Gravy or Sauce
• 3 tbsp butter
• 1 tbsp minced garlic
• 5 bird’s eye chilies (finely chopped)
• 4 sprigs of fresh Curry leaves
• 1 Can evaporate milk
• 1 tbsp full condensed milk
• 2 tsp fish sauce
• 1 tsp chicken seasoning powder
• to taste Salt
• Dashes of ground white pepper
• 1 tsp FULL corn flour + 2 tbsp water

Note:

For extra heat, add more finely minced chilies

Adjust sweetness accordingly. For a sweeter base gravy, add extra1/2 tbsp to one more tbsp of condensed milk

method butter chicken Chinese

step 1

Marinate chicken strips in mixture A for at least 30mins or more. Marinating the chicken is optional. You can proceed to coat the chicken pieces/strips with B. Meanwhile, prepare the rest of the ingredients.

step 2

Mix B well. Coat marinated strips in B. Fry until chicken strips are cooked through. Try not to brown the chicken too much, or you’ll have tough chicken bites later. Set aside. Note: U can also double fry the chicken for extra crunchy chicken. To do that, fry all the strips few mins, not fully cooked. Next, fry all the strips again until done the 2nd time.

step 3

Prepare gravy. Add ingredients In C to a hot wok/pan in the order of ingredients listed – heat butter till melted, saute garlic, then add chopped bird’s eye chilies and curry leaves over medium heat (be careful, this one pops).

step 4

Then pour evaporated milk, condensed milk, and fish sauce and season with chicken bouillon powder/chicken seasoning powder to taste. Add ground white pepper. Stir and taste. Add salt only if necessary. Otherwise, you can skip the salt. Lastly, add the corn flour mixture. Stir till the gravy slightly thickens and looks very creamy. Turn Off the heat. Pour over fried chicken strips or add chicken strips to the sauce in the pan. Stir and mix. Serve hot with white rice.

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