Creamy Crispy Singapore Butter Chicken

Creamy Crispy Singapore Butter Chicken is a delightful Southeast Asian dish that combines the satisfying crunch of deep-fried chicken with a rich, aromatic butter sauce. Infused with garlic, curry leaves, and chili, and finished with evaporated milk or cream, this indulgent recipe delivers a perfect harmony of savory, spicy, and sweet flavors.

Why You’ll Love This Recipe

• Crisp, golden chicken paired with velvety butter sauce
• Bursting with garlic, curry, and chili aromas
• Quick and easy for weeknight dinners
• Perfect with rice, noodles, or flatbread
• Easily adjustable spice levels and dairy options

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 egg
• 1 tsp oyster sauce
• Salt, sugar, white pepper to taste
• ½ cup tapioca or cornstarch
• ¼ cup rice flour or plain flour
• 1 tsp chicken powder (optional)
• Oil for deep frying
• 2–3 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 bird’s eye chilies, sliced
• 10–15 curry leaves
• 200 ml evaporated milk or heavy cream
• 1 tbsp condensed milk or 1 tsp sugar
• Additional salt to taste

Directions

1. Marinate chicken in egg, oyster sauce, salt, sugar, and white pepper for at least 30 minutes.
2. Coat chicken in a mixture of cornstarch, flour, and seasoning.
3. Deep-fry at 175°C (350°F) until golden and crispy. Drain on paper towels.
4. In a separate pan, melt butter. Sauté garlic, chilies, and curry leaves until fragrant.
5. Add evaporated milk and condensed milk. Simmer until slightly thickened.
6. Toss in the fried chicken and coat thoroughly.
7. Serve hot with your favorite side.

Servings and timing

• Servings: 4
• Prep time: 15 minutes (+30 minutes marination)
• Cook time: 20 minutes
• Total time: ~1 hour

Variations

• Use coconut milk for a dairy-free version
• Omit chili for a mild option
• Swap chicken with shrimp or tofu
• Double-fry for extra crispiness
• Bake instead of fry for a lighter version

Storage/Reheating

• Store chicken and sauce separately in airtight containers for up to 3 days
• Reheat chicken in an oven or air fryer to retain crispiness
• Warm sauce on the stovetop and combine just before serving

FAQs

1. Can I use chicken breast instead of thighs?

Yes, but be careful not to overcook to maintain tenderness.

2. How do I make it less spicy?

Skip or reduce the chili amount; the dish will still be flavorful.

3. Can I use regular milk instead of evaporated milk?

Evaporated milk adds richness, but you can substitute with heavy cream or whole milk.

4. What are curry leaves, and can I omit them?

Curry leaves add a unique aroma but can be omitted if unavailable.

5. Can I prepare this dish ahead of time?

Yes, marinate and fry the chicken ahead, and prepare the sauce just before serving.

6. How do I keep the chicken crispy after adding the sauce?

Toss the chicken in the sauce right before serving to retain crispness.

7. Is there a vegetarian version?

Substitute chicken with tofu or mushrooms and adjust seasoning accordingly.

8. Can I freeze this dish?

Freeze the sauce and chicken separately. Reheat and combine when ready to eat.

9. What should I serve with this?

Steamed rice, egg noodles, or flatbread pair perfectly with this dish.

10. How do I double the recipe for a crowd?

Simply double all ingredients and fry chicken in batches to maintain crispiness.

Conclusion

Creamy Crispy Singapore Butter Chicken brings together the best of both worlds: a satisfying crunch and an indulgent buttery sauce. Whether you’re cooking for family or friends, this dish delivers bold flavors and comforting textures that are sure to impress.

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