Malaysian Butter Chicken (Lai Yao Kai)

This Malaysian butter chicken is made up of crisp and juicy chicken coated in an aromatic creamy, buttery sauce. This is not your regular take on butter chicken.

What is Malaysian Butter Chicken

Malaysian butter chicken (奶油雞丁) aka buttermilk chicken is a dish that combines tender pieces of chicken with a rich and creamy sauce. The chicken is typically marinated in a mixture of spices, often including garlic, ginger, and chili, before being cooked to perfection.

The creamy sauce is made with butter, evaporated milk, and sometimes additional ingredients like curry leaves, onions, and bell peppers. The result is a dish with a luxurious texture and a balance of savory and slightly sweet flavors. Malaysian buttermilk chicken is often served with rice or noodles and is a popular choice in Malaysian cuisine for its comforting and satisfying taste.

Ingredients

Chicken

• Chicken thigh: Provides the main protein component of the dish, offering juicy and tender meat.
• Egg: Can be used as part of a marinade or coating to help ingredients adhere to the chicken and provide a slightly thicker texture.
• Sesame oil: Adds a nutty aroma and flavor to the dish, enhancing its overall richness.
• Ginger: Provides a fresh and aromatic flavor, adding depth to the dish.
• YumYum: Yum Yum is my own brand of seasoning used to boost the savory taste and flavor of the dish. You can purchase it here, or use MSG instead.
• White Pepper: Adds a mild heat and subtle spiciness to the dish without overpowering other flavors.
• Chicken powder: Enhances the chicken flavor, providing a savory depth to the dish.
• Cornstarch to coat: Used to coat the chicken before cooking, creating a crispy and golden exterior when fried.
• Vegetable or canola oil: Used for frying the chicken, contributing to its crispy texture and helping to seal in moisture.

Sauce

• Unsalted Butter: Adds richness and a creamy texture to the dish, enhancing its overall flavor.
• Garlic, chopped: Provides a fragrant and savory taste, adding depth to the sauce.
• Thai Bird’s Eye Chilis: Adds heat and a spicy kick to the dish, balancing out the richness of the sauce.
• Curry Leaves: Infuses a distinct aromatic flavor into the dish, enhancing its overall fragrance.
• Evaporated Milk: Creates a creamy and luscious sauce base, adding richness and depth of flavor to the dish.
• Sugar: Balances out the flavors in the dish, providing a hint of sweetness to complement the savory and spicy elements.
• Curry powder: Contributes to the overall flavor profile, adding depth, warmth, and a hint of spice to the dish.

Why isn’t my chicken crispy?

Moisture on the Chicken

Ensure that the chicken pieces are thoroughly dried before coating them in cornstarch. Excess moisture can prevent the coating from adhering properly and result in a less crispy texture.

Temperature of the Oil

Make sure that the oil is hot enough before adding the chicken. If the oil is not hot enough, the chicken will absorb more oil and become greasy instead of crispy. Use a thermometer to check if the oil is at the recommended frying temperature, usually around 350-375°F (175-190°C).

Crowding the Pan

Avoid overcrowding the pan when frying the chicken. Frying too many pieces at once can lower the temperature of the oil and cause the chicken to steam instead of fry, resulting in a soggy coating.

Not Using Enough Oil

Ensure that there is enough oil in the pan to fully submerge the chicken pieces. This allows for even cooking and ensures that the chicken becomes crispy all over.

Not Flipping the Chicken

Flip the chicken pieces occasionally while frying to ensure even browning on all sides. This helps to achieve a uniformly crispy exterior.

Cooking Time

Make sure to cook the chicken for a sufficient amount of time until it reaches a golden brown color and crispy texture. Cooking times may vary depending on the thickness of the chicken pieces and the temperature of the oil.

How to Cook Malaysian Butter Chicken

Chicken

1. Cut the chicken thigh into 2-3 cm sized pieces
2. Combine the remaining ingredients in a large bowl and add the cut chicken
3. Mix until well combined and set aside to marinade for 10 minutes
4. Heat a large wok or pot and heat the oil until it reaches 180C/350F
5. Add the chicken and fry for 10 minutes, or until cooked through and golden brown
6. Strain the chicken from the oil and set aside
7. Set the leftover oil aside to be used next time you deep-fry

Creamy Butter Sauce

1. Combine the chili, garlic, curry leaves, and butter in your wok over low heat
2. Add curry powder, evaporated milk, yum yum, sugar
3. Stir to combine and cook until it’s foaming
4. When it’s foaming add the chicken back and toss to combine
5. Serve immediately

Malaysian Butter Chicken (Lai Yao Kai)

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5 from 2 reviews

Print Recipe

Crisp and juicy chicken coated in an aromatic creamy, buttery sauce. This is not your regular take on butter chicken.

• Total Time: 30 minutes
• Yield: 2 Servings 1x

Ingredients

Scale 1x2x3x

Chicken

• 300 grams of Chicken thigh (10oz)
• 2 tsp Ginger, finely chopped
• 1 tsp Sesame oil
• 1 Large egg
• 1 tsp YumYum
• 1 tsp White Pepper
• 2 tsp Chicken powder
• 2 tbsps Cornstarch (also known as cornflour)
• 1 cup Cornstarch to coat
• 1 litre Vegetable or canola oil

Creamy Butter Sauce

• 1 tbsp Oil
• 3 tbsps Unsalted Butter
• 2 cloves Garlic, chopped
• 2 Thai Bird’s Eye Chilis (exclude for a non-spicy version), thinly sliced
• 2 stalks of Curry Leaves
• 1 cup Evaporated Milk
• 1 tsp Sugar
• 1 tsp YumYum (You can purchase here, or use MSG instead)
• 1 tsp Curry powder (I use Clive of India)

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Instructions

Chicken

1. Cut the chicken thigh into 2-3 cm sized pieces
2. Combine the remaining ingredients in a large bowl and add the cut chicken
3. Mix until well combined and set aside to marinade for 10 minutes
4. Heat a large wok or pot and heat the oil until it reaches 180C/350F
5. Add the chicken and fry for 10 minutes, or until cooked through and golden brown
6. Strain the chicken from the oil and set aside
7. Set the leftover oil aside to be used next time you deep-fry

Creamy Butter Sauce

1. Combine the chili, garlic, curry leaves, and butter in your wok over low heat
2. Add curry powder, evaporated milk, yum yum, sugar
3. Stir to combine and cook until it’s foaming
4. When it’s foaming add the chicken back and toss to combine
5. Serve immediately

• Author: Vincent Yeow Lim
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Chicken
• Method: Easy
• Cuisine: Malaysian

Nutrition

• Serving Size: 1 portion
• Calories: 5520
• Sugar: 11 g
• Sodium: 405.8 mg
• Fat: 509.5 g
• Carbohydrates: 203.7 g
• Protein: 43.2 g
• Cholesterol: 279.8 mg

Vincent Yeow Lim

My name is Vincent Yeow Lim, I am a chef, former restaurant owner, and content creator with a following of over 4 million and views over 500 million across my platforms. With over 20 years of experience in the kitchen, I believe I can share with you the most authentic and well-kept secrets in the Asian restaurant industry.

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