Creamy Chinese Butter Chicken

Name: Creamy Chinese Butter Chicken
Cuisine: American
Ingredients: 700 g - 800 g Chicken Fillet - cut into strips (use thigh fillet for juicy meat); 2 tbsp oyster sauce; 1 tsp ground pepper; 1/2 C plain flour; 1/2 C corn flour; 2-4 tbsp custard powder; 2 tsp chicken seasoning powder; 3 tbsp butter; 1 tbsp minced garlic; 5 bird’s eye chillies (finely chopped); 4 sprigs fresh Curry leaves; 1 Can evaporated milk; 1 tbsp full condensed milk; 2 tsp fish sauce; 1 tsp chicken seasoning powder; to taste Salt; Dashes ground white pepper; 1 tsp FULL corn flour + 2 tbsp water (to thicken the gravy); 👉🏻 For extra heat, add more finely minced chilies; 👉🏻 Adjust sweetness accordingly. For a sweeter base gravy, add extra1/2 tbsp to one more tbsp of condensed milk

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

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.

NOTE:
1. Marinating is optional.

2. Use equal ratio of flour, corn flour and rice flour depending on the size or amount of your chicken strips.

3. Best use small chillies or bird eyed chillies. The amount of chillies is depending on how much heat one can take. The sauce however will balance the heat nicely.

#heirloom #familyrecipe #protein #chicken #dinner #breakfast #yummy #tasty #lunch #cubedchicken #dicedchicken #ayam #ayambutter #restaurant #hawker #streetfood #brunch #homemade #chinesefood #chinese #asian

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.

NOTE:
1. Marinating is optional.

2. Use equal ratio of flour, corn flour and rice flour depending on the size or amount of your chicken strips.

3. Best use small chillies or bird eyed chillies. The amount of chillies is depending on how much heat one can take. The sauce however will balance the heat nicely.

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

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.

NOTE:
1. Marinating is optional.

2. Use equal ratio of flour, corn flour and rice flour depending on the size or amount of your chicken strips.

3. Best use small chillies or bird eyed chillies. The amount of chillies is depending on how much heat one can take. The sauce however will balance the heat nicely.

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.

NOTE:
1. Marinating is optional.

2. Use equal ratio of flour, corn flour and rice flour depending on the size or amount of your chicken strips.

3. Best use small chillies or bird eyed chillies. The amount of chillies is depending on how much heat one can take. The sauce however will balance the heat nicely.

Saved

Ingredients

700 g- 800 g Chicken Fillet - cut into strips (use thigh fillet for juicy meat)
A. Marinate Chicken strips in (Optional step)
2 tbspoyster sauce
1 tspground pepper
B. To coat the chicken fillet
1/2 Cplain flour
1/2 Ccorn flour
2-4 tbspcustard powder
2 tspchicken seasoning powder
C. Gravy or Sauce
3 tbspbutter
1 tbspminced garlic
5bird’s eye chillies (finely chopped)
4 sprigsfresh Curry leaves
1 Canevaporated milk
1 tbspfull condensed milk
2 tspfish sauce
1 tspchicken seasoning powder
to taste Salt
Dashesground white pepper
1 tspFULL corn flour + 2 tbsp water (to thicken the gravy)
Note:
👉🏻 For extra heat, add more finely minced chilies
👉🏻 Adjust sweetness accordingly. For a sweeter base gravy, add extra1/2 tbsp to one more tbsp of condensed milk

Saved

Steps

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.
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.
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).
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.
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