If you’ve never had the pleasure of tasting Creamy Crispy Singapore Butter Chicken, prepare to fall in love at first bite. This dish features juicy, golden-fried chicken wrapped in an unbelievably velvety, aromatic butter sauce that’s lightly sweet, fragrant with curry leaves, and perfectly balanced by a hint of spice. It takes comfort food to a whole new level and effortlessly brings a taste of Singapore’s vibrant hawker centers to your kitchen. Whether you’re making it for a weekend treat or planning a memorable dinner for friends, Creamy Crispy Singapore Butter Chicken is guaranteed to impress.
Ingredients You’ll Need
The magic of Creamy Crispy Singapore Butter Chicken comes from a handful of simple yet indispensable ingredients. Each one plays a crucial role in building layers of flavor, from the crunch of fried chicken to the lush, buttery sauce that clings to every bite. Get everything ready before you start for a truly effortless cooking experience!
- Boneless, skinless chicken thighs (1½ pounds): Thighs stay juicy and tender even after frying, making them the star of this dish.
- Cornstarch (½ cup): Essential for that shatteringly crisp coating — don’t skip it!
- Eggs (2, beaten): Acts as the glue between the chicken and cornstarch, ensuring extra crunch after frying.
- Vegetable oil (for frying): Choose a neutral oil like canola or sunflower for even, golden frying.
- Unsalted butter (2 tablespoons): Forms the luscious base for the creamy sauce and adds richness.
- Garlic (4 cloves, minced): Gives the dish its irresistible aroma and depth of flavor.
- Red chili (1 small, sliced, optional): Toss in for a touch of heat — adjust to your taste preferences.
- Fresh curry leaves (10–12): Absolutely key for authentic Singaporean flavor; substitute with basil only if you must.
- Evaporated milk (½ cup): For that wonderfully creamy, smooth sauce texture.
- Sweetened condensed milk (2 tablespoons): Gives the sauce its signature sweet creaminess, balanced by the other flavors.
- Sugar (1 tablespoon): Enhances sweetness — adjust up or down to suit your palate.
- Soy sauce (1 teaspoon): Just a touch rounds out the savory notes and provides depth.
- Salt (to taste): Season boldly but taste as you go — the sauce really brings everything together.
How to Make Creamy Crispy Singapore Butter Chicken
Step 1: Coat the Chicken
First, get your chicken ready for its moment in the spotlight! Dredge each piece in cornstarch to create a light, crisp shell. Then dip the pieces into beaten eggs, making sure they’re coated all over — this combo is what gives Creamy Crispy Singapore Butter Chicken its satisfying crunch. Arrange them on a plate so you can move straight to frying.
Step 2: Fry Until Golden and Crispy
Heat up your oil in a deep skillet or wok over medium-high heat. Once it’s shimmering (test with a tiny bit of batter — it should sizzle straight away), fry the chicken in small batches. Don’t crowd the pan; let every piece get gloriously golden and crispy, which takes about 4 to 5 minutes per batch. Use a slotted spoon to drain them on paper towels while you finish the rest.
Step 3: Make the Buttery Sauce
Wipe out the pan, then melt the butter gently over medium heat. In goes the minced garlic, with the red chili if you like a spicy kick, and the magical curry leaves. Sauté for 1 to 2 minutes, stirring often — breathe in that incredible aroma! Lower the heat, add evaporated milk, condensed milk, sugar, soy sauce, and a good pinch of salt. Let the sauce simmer for 2 to 3 minutes, just until it thickens slightly and everything melds together.
Step 4: Toss Chicken in the Sauce
Now for the part that transforms everything: Gently return the fried chicken to the pan, tossing well to thoroughly coat each piece in that dreamy, creamy sauce. Keep the heat low so the coating stays crisp and the sauce hugs the chicken perfectly. Let it cook together for another 1 to 2 minutes, and you’re done!
How to Serve Creamy Crispy Singapore Butter Chicken
Garnishes
To make this dish truly pop, scatter a handful of fresh curry leaves or finely sliced red chilies right before serving. A sprinkle of chopped scallions or a squeeze of lime also looks gorgeous and adds freshness. These little touches highlight the vibrant spirit of Creamy Crispy Singapore Butter Chicken.
Side Dishes
My favorite way to serve this is over hot steamed jasmine rice — it soaks up every drop of the luscious sauce. You can also pair it with fluffy noodles or a simple stir-fried vegetable medley for crunch and color. Creamy Crispy Singapore Butter Chicken loves good company!
Creative Ways to Present
For family dinners, serve directly from a sizzling wok, letting everyone dig in family-style. If you’re feeling playful, pile the chicken on a bed of thin egg noodles and finish with extra sauce drizzled on top. Or, portion into small bowls as an appetizer — just be prepared, because it’ll be gone in a flash!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let them cool completely before transferring to an airtight container. Store in the fridge for up to three days. The flavors will meld and deepen, making Creamy Crispy Singapore Butter Chicken taste even better the next day.
Freezing
You can freeze the cooked chicken on its own for up to a month. For best results, leave the sauce out until reheating; this helps keep the coating as crisp as possible. If you do freeze everything together, expect the sauce to absorb a little into the chicken — still delicious, just a slightly different texture.
Reheating
To revive the chicken’s crispiness, reheat in a hot oven (about 375°F) for 10–12 minutes, then quickly toss in a freshly warmed sauce. If you’re in a hurry, a microwave will do, though the coating will soften but the flavor remains irresistible.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work, though thighs remain juicier after frying. Just keep an eye on the cook time so the pieces stay tender and don’t dry out.
Where can I find fresh curry leaves for Creamy Crispy Singapore Butter Chicken?
Look for fresh curry leaves at Indian or Southeast Asian grocery stores; they’re totally worth seeking out. If you need to substitute, basil can work in a pinch, but the flavor will change.
How spicy is this recipe?
As written, it’s quite mild with just a whisper of heat from the optional chili. Add more chili or a dash of chili powder if you like things fiery — or simply skip the chili for a kid-friendly version!
Can I make Creamy Crispy Singapore Butter Chicken gluten-free?
Yes! The coating uses cornstarch, which is naturally gluten-free. Just double-check your soy sauce or opt for tamari to keep the dish completely gluten-free.
What’s the best way to get the chicken extra crispy?
For extra crunch, make sure your oil is properly hot before frying and don’t overcrowd the pan. Let the chicken drain on a wire rack after frying (instead of paper towels), and coat it in sauce just before serving.
Final Thoughts
This Creamy Crispy Singapore Butter Chicken is truly a joy to make and eat. Every mouthful bursts with flavor, combining irresistible crunch and richness with those fragrant Southeast Asian notes. Give it a try — I know your table will absolutely love this Singaporean classic!
Print
Creamy Crispy Singapore Butter Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Creamy Crispy Singapore Butter Chicken, a delightful Asian fusion dish that combines crispy fried chicken with a luscious buttery sauce infused with aromatic curry leaves.
Ingredients
Chicken:
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- Vegetable oil for frying
Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small red chili, sliced (optional)
- 10–12 fresh curry leaves
- ½ cup evaporated milk
- 2 tablespoons sweetened condensed milk
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- Salt to taste
Instructions
- Prepare the Chicken: Coat chicken pieces in cornstarch, then dip in beaten eggs.
- Fry the Chicken: Fry in batches until golden and crispy. Drain on paper towels.
- Make the Sauce: Melt butter in a pan, add garlic, chili, and curry leaves. Stir in evaporated milk, condensed milk, sugar, soy sauce, and salt. Simmer until thickened.
- Combine and Serve: Toss fried chicken in the sauce until coated. Serve hot with rice or noodles.
Notes
- Fresh curry leaves are crucial for authentic flavor; substitute with basil if needed.
- Adjust chili and sugar to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 10g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 160mg
