Amazing Malaysian Butter Milk Fried Chicken

Chicken
700g chicken thighs, cut into large chunks

Aromatics
4-5 garlic cloves, thinly sliced
2 bird’s eye chillies, slit lengthways
Handful curry leaves (fresh or dried, soaked if dried)
Vegetable oil, for deep frying

The Marinade
1 tablespoon madras curry powder
1 tablespoon light soy sauce
½ tablespoon rice vinegar
Pinch salt
Pinch white pepper
1 egg

The Coating
300g plain flour
50g cornflour
1 teaspoon baking powder

The Butter Milk Sauce
1 tablespoon butter
300ml evaporated milk
2-3 tablespoons condensed milk
½ teaspoon sea salt
 

PREPARATION

1. In a bowl combine chicken thighs with curry powder, light soy sauce, rice vinegar, salt and white pepper. Massage well so the marinade coats the meat fully.
2. Add the egg and mix again until evenly coated.
3. In a separate bowl combine plain flour, cornflour and baking powder. Toss the marinated chicken through the flour mix, pressing the flour onto each piece to create a rough, craggy coating.

COOKING

1. Heat oil in a wok or deep pan over high heat. Carefully add the chicken pieces and fry for 4-5 minutes, then reduce to medium heat and continue frying until deeply golden and cooked through. Remove and drain.
2. In a clean wok add a small drizzle of oil and the butter over medium heat. Add garlic, chillies and curry leaves and fry gently until fragrant.
3. Pour in evaporated milk and bring to a simmer. Add condensed milk and sea salt. Stir continuously until the sauce thickens to a double cream consistency.
4. Once thick and glossy, switch off the heat and immediately toss the crispy chicken through the sauce so it lightly coats each piece without soaking.
5. Serve immediately while still crisp.

School of Wok Tips

• Press the flour firmly onto the chicken to create a craggy texture for extra crispiness.
• Rice vinegar reacts with baking powder to help puff the coating.
• Fry on high first, then reduce to medium to cook through without burning.
• Only toss the chicken in sauce at the last moment to keep it crunchy.

FAQs

Is this the same as Indian butter chicken?
No? Malaysian butter milk chicken is crispy fried and coated in a creamy evaporated milk sauce.

Can I use chicken breast?
Yes? Thigh is juicier, but breast works if cut into even chunks.

Why use evaporated milk instead of cream?
Evaporated milk gives richness without being too heavy and creates the signature glossy sauce.