Creamy Crispy Singapore Butter Chicken Recipe
Enjoy this Creamy Crispy Singapore Butter Chicken, a delightful fusion dish featuring tender, breaded chicken thighs fried to golden perfection and coated in a luscious buttery, garlicky, and slightly spicy sauce with a hint of sweetness and tang.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Singaporean Fusion
Ingredients
Scale
Chicken and Breading
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
Sauce
- 1/2 cup unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup sweetened condensed milk
- 1/4 cup soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon lime juice
- 1/4 cup chopped green onions (for garnish)
Instructions
- Season the Chicken: In a large bowl, season the chicken pieces evenly with salt, black pepper, garlic powder, and onion powder, ensuring all pieces have a good coating.
- Prepare the Breading Station: Set up three shallow dishes with flour, beaten eggs, and panko breadcrumbs respectively to bread the chicken efficiently.
- Bread the Chicken: Dredge each chicken piece first in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs. Place the breaded pieces aside on a plate.
- Make the Sauce Base: In a large skillet, melt the unsalted butter over medium heat. Add minced garlic and ginger and sauté for about 1 minute until aromatic.
- Add Sauce Ingredients: Pour in the sweetened condensed milk, soy sauce, sriracha, and lime juice. Stir well to combine and let simmer gently for 2-3 minutes to meld flavors.
- Fry the Chicken: Heat oil in a separate large skillet or deep fryer over medium-high heat. Fry the breaded chicken pieces in batches, turning occasionally, until golden brown and crispy, approximately 4-5 minutes per side. Drain on paper towels.
- Toss Chicken in Sauce: Add the fried chicken pieces into the skillet with the sauce. Toss thoroughly to coat every piece with the creamy, flavorful butter sauce.
- Serve and Garnish: Serve the chicken hot, garnished with chopped green onions for a fresh and vibrant finish.
Notes
- Adjust sriracha quantity to control the spiciness level to your preference.
- Use fresh chicken thighs for the best flavor and tenderness.
- Ensure oil is hot enough before frying to achieve a crispy crust and prevent sogginess.
- You can substitute panko breadcrumbs with regular breadcrumbs, but panko gives a lighter crispiness.
- Serve with steamed rice or a simple salad to balance the rich flavors.
Keywords: Singapore Butter Chicken, Crispy Chicken, Creamy Chicken, Fried Chicken Thighs, Spicy Butter Sauce, Asian Fusion Chicken
