Creamy Chinese Butter Chicken

Source : Marinate Chicken Strips In Mixture A For At Least 30mins Or More Its Okay To Skip This Step If You Are Rushing Mix B Well Coat Marinated Strips In B ...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Pinkblanket's Tiny Kitchen

at : June 23, 2026

Step:

Marinate chicken strips in mixture A for at least 30mins or more. Its okay to Skip this step if you are rushing.
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 tough chicken later. Set aside.
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).
Then pour evaporated milk, condensed milk, fish sauce and season with chicken cube/chicken seasoning powder to taste. Add white pepper. Stir and taste. Add salt if necessary. Lastly, add corn flour mixture. Stir till gravy slightly thicken. Off the heat. Pour over fried chicken strips. Serve hot with white rice.

Ingredients

700 g - 800 g Chicken Fillet - cut into strips (use thigh fillet for juicy meat)
A. Marinate Chicken strips in:
2 tbsp oyster sauce
1 tsp ground pepper
B. To coat the chicken fillet
1/2 C plain flour
1/2 C corn flour
1/2 C rice flour
2 tsp chicken seasoning powder
C. Gravy or Sauce
3 tbsp butter
1 tbsp minced garlic
5 birds eye chillies (finely chopped)
4 sprigs fresh Curry leaves
1 Can evaporated milk
1 tbsp full condensed milk
2 tsp fish sauce
to taste chicken seasoning powder
Some ground white pepper
to taste Salt
1 tsp FULL corn flour + 2 tbsp water (to thicken the gravy)