Creamy Chinese Butter Chicken

Introduce

Chef :

Pinkblanket's Kitchen

Creamy Chinese Butter Chicken

This we can guarantee very much authentic. Our #chinese #butterchicken tastes exactly like the one served in the restaurant (the way i remember it). This one is a #keeper.

Ingredient

700 g

- 800 g Chicken Fillet - cut into strips (use thigh fillet for juicy meat)

2 tbsp

bird’s eye chillies (finely chopped)

4 sprigs

FULL corn flour + 2 tbsp water (to thicken the gravy)

Cooking instructions

* Step 1

Marinate chicken strips in mixture A for at least 30mins or more. Marinating the chicken is optional. You can proceed to coating the chicken pieces/strips with B. Meanwhile, prepare therest of the ingredients.

* Step 2

Mix B well. Coat marinated strips in B. Fry untill chicken strips are cooked through. Try not to brown the chicken too much or you'll end up with tough chicken bites later. Set aside. Note: U can also double fry the chicken for extra crunchy chicken. To do that, fry all the strips few mins, not fully cooked. Next, fry again all the strips until done the 2nd time.

* Step 3

Prepare gravy 👉🏻 Add ingredients In C to hot wok/pan in the order of ingredients listed - heat butter till melted, saute garlic then add chopped birds eye chilies and curry leaves over medium heat (be careful, this one pops).

* Step 4

Then pour evaporated milk, condensed milk, fish sauce and season with chicken bouillon powder/chicken seasoning powder to taste. Add ground white pepper. Stir and taste. Add salt only if necessary. Otherwise you can just skip salt. Lastly, add corn flour mixture. Stir till gravy slightly thicken and looking very creamy. Turn Off the heat. Pour over fried chicken strips or add chicken strips to the sauce in the pan. Stir and mix. Serve hot with white rice.