Buttermilk Chicken

(malasian deliciousness)

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Buttermilk Chicken

Yield: 4-6

Ingredients

Chicken Chunks

• 1/2 lb Chicken Breast, cubed
• 2 tsp Curry Powder
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/2 and egg- beat it and use half
• 1 tsp oyster sauce (optional if you don't have it)
• Oil for Frying

Breading/Coating

• 1/4 cup cornstarch
• 1/4 cup rice flour (all-purpose flour works just fine)

Buttermilk Sauce

• 1 1/2 Tbsp Butter
• 2-4 cloves Garlic (minced)
• 2-4 Curry Leaves (frozen bags are cheap at indian/asian markets- can try bay leaf, works but not as good)
• 2-4 Birds Eye or Serrano (depending on spice level you want)- sliced 1/4 inch thick
• 1 cup Evaporated Milk
• 1 Tbsp Sugar

Instructions

For Chicken

1. Dice chicken to 1-2 inch pieces, or slice, its up to you.
2. Season chicken with salt, pepper, curry powder, and oyster sauce if using. Let marinade overnight if you would like.
3. Add egg to chicken and combine, coating all chicken chunks.
4. Combine flours together for breading. Add chicken and coat, shaking off excess flour prior to fying.
5. Fry in your choice of pan or wok, turning to brown all sides. Cook till chicken is done.

Buttermilk Sauce

1. Melt butter in a saucepan. Add garlic, chilis, and curry leaves, saute until it smells really good.
2. Add Evaporated milk and sugar. Let it come to a boil, then turn down to a simmer.
3. Add fried chicken chunks to sauce, toss or stir to combine.
4. Enjoy the delicousness with some rice.

Notes

I have read that to have a creamier sauce, before adding chicken you can add 1/4 cup water and a slice of good ol processed American Cheese. Stir to combine before adding chicken.