Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Chicken:
- 300g boneless chicken, bite size
- salt, misc
- pepper, misc
- eggs, 1 nos
- 2tbsp all purpose flour
- 1 tbsp corn flour
- Buttercream Sauce:
- 40g Anchor Unsalted Butter
- 20g garlic, chopped
- 1-2 curry leaf (stalk)
- 1/2 nos chili padi, chopped
- salt, misc
- sugar, misc
- 300g Anchor Extra Yield Cooking Cream
Instructions
- In a bowl, mix chicken with salt, pepper, egg, and all purpose flour. Set aside, allow to marinate for 20-30 mins
- In a wok, prepare enough oil to deep fry
- Mix corn flour into marinated chicken, mix well, then deep fry the chicken pieces until golden brown. Place on kitchen towel to absorb excess oil
- Heat Anchor Unsalted Butter in a pot, saute garlic until lightly brown and fragrant. Add in curry leaf and cili padi, and saute until fragrant
- Add Anchor Extra Yield Cooking Cream and bring to simmer, season with salt and sugar to taste, off the heat
- Toss fried chicken pieces and toss with the buttercream sauce until well coated. Serve with rice. Enjoy!
To Prepare Chicken:
To Prepare Buttercream Sauce:
