Malaysian Buttermilk Chicken

Chicken + Marinade

• 500 g boneless chicken thigh, cut into chunks
• 1 tbsp oyster sauce
• 1 tbsp curry powder (gives the orange colour)
• 2 tbsp cornflour (cornstarch)

Butter Sauce

• 2 tbsp butter
• 4 cloves garlic, minced
• 4 bird's eye chilies (chili padi), sliced
• 2 stalks curry leaves
• 1 can (about 390 ml) evaporated milk
• 2 tsp sugar
• 1/4 tsp salt

Directions

• Marinate the chicken with the oyster sauce, curry powder and cornflour for 15 minutes.
• Deep fry the chicken until golden brown and crispy, then remove and drain.
• Melt the butter in a wok and saute the minced garlic until fragrant.
• Add the bird's eye chilies and curry leaves and fry briefly until aromatic.
• Pour in the evaporated milk, then add the sugar and salt. Simmer gently.
• Return the fried chicken to the wok and stir fry until the sauce thickens and coats the chicken.
• Serve hot with white rice.

By @yukichewcooks. The reel is video-only (no written recipe) so the quantities here were read off the on-screen captions. 'Buttermilk' here is the Malaysian butter + evaporated-milk sauce, not cultured buttermilk.