Creamy Butter Chicken 奶油鸡

7 mins
Serves 1
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Directions

  1. 1Marinate the chicken with all the ingredients for 20-30 minutes.
  2. 2Marinate the chicken with all the ingredients for 20-30 minutes.
  3. 3Marinate the chicken with all the ingredients for 20-30 minutes.
  4. 4Coat the marinated chicken with corn flour and let it rest for 10 minutes.
  5. 5Coat the marinated chicken with corn flour and let it rest for 10 minutes.
  6. 6Coat the marinated chicken with corn flour and let it rest for 10 minutes.
  7. 7Heat up some oil and deep fry the chicken until light golden brown.
  8. 8Heat up some oil and deep fry the chicken until light golden brown.
  9. 9Heat up some oil and deep fry the chicken until light golden brown.
  10. 10Heat up the oil again and double fry the chicken until golden brown.
  11. 11Heat up the oil again and double fry the chicken until golden brown.
  12. 12Heat up the oil again and double fry the chicken until golden brown.
  13. 13Prepare the creamy butter sauce by adding butter, egg yolk, garlic, curry leaves and bird's eye chilli and fry until fragrant.
  14. 14Prepare the creamy butter sauce by adding butter, egg yolk, garlic, curry leaves and bird's eye chilli and fry until fragrant.
  15. 15Prepare the creamy butter sauce by adding butter, egg yolk, garlic, curry leaves and bird's eye chilli and fry until fragrant.
  16. 16Add evaporated milk, sugar and salt into the pan and mix well.
  17. 17Add evaporated milk, sugar and salt into the pan and mix well.
  18. 18Add evaporated milk, sugar and salt into the pan and mix well.
  19. 19Toss the fried chicken into the creamy butter sauce and mix well.
  20. 20Toss the fried chicken into the creamy butter sauce and mix well.
  21. 21Toss the fried chicken into the creamy butter sauce and mix well.

Ingredients

  • 370 g chicken thigh meat
  • 370 g chicken thigh meat
  • 370 g chicken thigh meat
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 egg white
  • 1 egg white
  • 1 egg white
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons Chinese rice wine
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 2 tablespoons oyster sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons cornflour
  • 3 tablespoons cornflour
  • 3 tablespoons cornflour
  • 1 few dashes white pepper
  • 1 few dashes white pepper
  • 1 few dashes white pepper
  • 1 coating cornflour
  • 1 coating cornflour
  • 1 coating cornflour
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 5 cloves chopped garlic
  • 5 cloves chopped garlic
  • 5 cloves chopped garlic
  • 1 small bunch curry leaves
  • 1 small bunch curry leaves
  • 1 small bunch curry leaves
  • 1 chopped bird's eye chilli
  • 1 chopped bird's eye chilli
  • 1 chopped bird's eye chilli
  • 0.75 cup evaporated milk
  • 0.75 cup evaporated milk
  • 0.75 cup evaporated milk
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt

Equipment

woktongschoppsticks