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Creamy Crispy Singapore Butter Chicken Recipe
Ben Carraoli

Creamy Crispy Singapore Butter Chicken Recipe

I recently made this Creamy Crispy Singapore Butter Chicken, and honestly, it turned out even better than I expected. The chicken was perfectly crispy on the outside while staying juicy inside.
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Total Time 35 minutes
Servings: 4
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 500 g boneless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 1 egg
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • Oil for frying
  • 2 tablespoons butter
  • 5 –6 cloves garlic minced
  • 10 –12 curry leaves
  • 2 –3 bird’s eye chilies optional
  • 1 tablespoon evaporated milk
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 teaspoon honey
  • 1 tablespoon chili sauce

Method
 

  1. Start by cutting the chicken into bite-sized pieces for even cooking. In a bowl, mix salt, pepper, soy sauce, and egg with the chicken. This helps season the meat thoroughly and keeps it juicy.
  2. Add cornstarch and flour to the marinated chicken. Mix well until each piece is evenly coated. This coating is key to achieving that crispy, golden texture after frying.
  3. Heat oil in a deep pan and fry the chicken pieces in batches. Cook until they turn golden brown and crispy on the outside. Remove and place them on paper towels to drain excess oil.
  4. In another pan, melt butter over medium heat. Add minced garlic, curry leaves, and chilies, then sauté until fragrant. This step creates the aromatic base of the dish.
  5. Pour in evaporated milk, then add sugar, salt, honey, and chili sauce. Stir well and let it simmer briefly. The sauce should become slightly thick and creamy.
  6. Add the fried chicken into the sauce and toss gently. Make sure every piece is well coated. Cook for another minute so the flavors fully absorb into the chicken.
  7. Turn off the heat and serve the dish hot. The crispy texture is best enjoyed fresh, paired with rice or on its own.

Notes

  • I always use chicken thighs because they stay juicy after frying
  • Don’t overcrowd the pan while frying; it keeps the chicken crispy
  • I prefer fresh curry leaves—they add a unique aroma you can’t skip
  • Adding honey at the end enhances the sauce’s balance
  • I like to double fry the chicken for extra crispiness.