Ingredients
Scale
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)
Instructions
Chicken
- Cut the chicken thigh into 2-3 cm sized pieces
- Combine the remaining ingredients in a large bowl and add the cut chicken
- Mix until well combined and set aside to marinade for 10 minutes
- Heat a large wok or pot and heat the oil until it reaches 180C/350F
- Add the chicken and fry for 10 minutes, or until cooked through and golden brown
- Strain the chicken from the oil and set aside
- Set the leftover oil aside to be used next time you deep-fry
Creamy Butter Sauce
- Combine the chili, garlic, curry leaves, and butter in your wok over low heat
- Add curry powder, evaporated milk, yum yum, sugar
- Stir to combine and cook until it’s foaming
- When it’s foaming add the chicken back and toss to combine
- Serve immediately
- 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