Name: Lai Yao Kei
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 large chicken breast. ((approx. 250-300g)); 1 egg white.; 1 tsp rice vinegar. ( (optional)); 1 tbsp kecap manis or oyster sauce.; ½ tsp salt.; 1 tsp corn flour.; Extra corn flour for coating.; 1 tsp sugar. ((optional – see notes)); 40 grams butter.; 1 splash olive oil. ((or neutral oil)); 3 cloves garlic. ((Finely minced)); 1 red chilli. ((Thinly sliced)); fresh curry leaves; 200 ml evaporated milk.; Salt.; Black pepper.; 1 tsp sugar. ((optional)); Scallions ((Chopped for garnish))

Lai Yao Kei

Mariano

Malaysian Creamy Butter Chicken

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Prep Time 10

Cook Time 10

Resting time 30

Course Main Course

Cuisine malaysian

Servings 1

Ingredients

1 large chicken breast. (approx. 250-300g)
1 egg white.
1 tsp rice vinegar. (optional)
1 tbsp kecap manis or oyster sauce.
½ tsp salt.
1 tsp corn flour.
Extra corn flour for coating.
1 tsp sugar. (optional – see notes)
40 grams butter.
1 splash olive oil. (or neutral oil)
3 cloves garlic. (Finely minced)
1 red chilli. (Thinly sliced)
fresh curry leaves
200 ml evaporated milk.
Salt.
Black pepper.
1 tsp sugar. (optional)
Scallions (Chopped for garnish)

Instructions

Cut the chicken breast into medium bite-sized cubes.
Marinate: In a bowl, mix the egg white, rice vinegar, kecap manis (or oyster sauce), salt, sugar (if using), and 2 teaspoons of corn flour. Add the chicken pieces and mix well. Cover and marinate in the fridge for 30 minutes.
Coat the marinated chicken with additional corn flour.
Fry the chicken in hot oil at 180°C (356°F) until golden and crispy (about 2-3 minutes). Remove and set aside on paper towels.
Make the sauce: In a pan over medium heat, melt the butter with a splash of oil. Add the sliced chilli and cook for 1-2 minutes.
Add the curry leaves and cook for another 1 minute until fragrant.
Add the minced garlic and cook for 30 seconds (do not burn).
Pour in the evaporated milk. Season with salt, black pepper, and sugar (if using). Cook on low-medium heat until the sauce thickens slightly.
Add the fried chicken back into the pan and toss gently for 1-2 minutes until the sauce coats the chicken and thickens nicely.
Turn off the heat, garnish with chopped scallions and serve immediately.
Enjoy! 🔥

Notes

The sauce may look a bit thin at first, but it will thicken when you add the chicken because of the corn flour coating.
If using kecap manis, you can skip or reduce the sugar in the marinade. If using oyster sauce, add 1 tsp sugar for better balance and colour.
When using sugar in the marinade, watch the chicken carefully while frying as it browns faster.
Best eaten immediately while the chicken is still crispy.