Where I’m from (Malaysia) there’s a famous restaurant called ‘Gold Chili’ that serves delicious buttermilk chicken and no other restaurants do it quite the same! So years back, I just knew I had to recreate it at home and it has become a family favourite since.
INGREDIENTS
- 5 pieces of boneless chicken thighs (you can use breast if preferred)
Batter Mix:
- 250g of Any suitable batter flour (I use the brand Hup Loong)
- 2 tsp cornstarch
- 1 tbsp garlic powder
- Salt to taste
- Ice Water
Buttermilk Sauce:
- Half a block of butter
- 1/4 cup of minced garlic
- 2-3 pieces of birds eye chili (you can add/decrease based on spice preference)
- A handful of curry leaves
- 2 cans of evaporated milk
- 3 cheddar cheese slices
- Salt and sugar to taste
HOW TO COOK:
- Cut your chicken fillets into small cubes/pieces.
- Combine the dry batter mix ingredients and add in ice water bit by bit until it reaches the correct consistency. You want it to be watery enough but still slightly thick to coat your chicken pieces.
- Mix in your chicken fillets with the batter making sure all pieces are coated and deep fry until crispy and golden. Set aside.
- In a pan, melt your butter and stir-fry the garlic, birds eye chili and curry leaves until fragrant and the garlic is slightly brown on the edges.
- Pour in your evaporated milk and let it simmer gently until it starts bubbling.
- Add in your sliced cheese, salt and sugar and stir until well incorporated and the sauce is slightly thicker.
- Toss in your fried chicken pieces and mix until all chicken pieces are well-coated.
- Serve immediately with a side of rice.
Watch the video HERE.
SHE HAS CRAVINGS 