Description
A delicious and irresistible recipe for Creamy Crispy Singapore Butter Chicken, featuring tender chicken pieces coated in a crispy panko crust and tossed in a rich, creamy sauce.
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup sweetened condensed milk
- 1/4 cup soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon lime juice
- 1/4 cup chopped green onions (for garnish)
Instructions
- In a large bowl, season the chicken pieces with salt, black pepper, garlic powder, and onion powder. Mix well to coat the chicken evenly.
- Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third dish.
- Dredge each piece of chicken in flour, shaking off the excess, then dip it in the beaten eggs, and finally coat it with panko breadcrumbs. Set aside on a plate.
- In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the sweetened condensed milk, soy sauce, sriracha, and lime juice to the skillet. Stir well to combine and let it simmer for 2-3 minutes.
- In a separate large skillet or deep fryer, heat oil over medium-high heat. Fry the breaded chicken pieces in batches until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
- Once all the chicken is cooked, add it to the sauce in the first skillet. Toss to coat the chicken evenly in the creamy sauce.
- Serve hot, garnished with chopped green onions.
Notes
- For a spicier kick, increase the amount of sriracha or add chopped red chilies to the sauce.
- You can substitute chicken thighs with chicken breasts for a leaner option, but be sure to adjust cooking times as breasts may cook faster.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg