Quick and easy Recipe

Malaysian buttermilk chicken, or lai yao kei, is a dish featuring chicken, butter, and evaporated milk. While it’s often mistaken for Indian butter chicken, the two dishes are distinct from one another.

Ingredients:

• 150 gram of butter
• 3 chicken thigh (cut into bite-sized pieces)
• Half can of evaporated milk
• 1 tablespoon of sugar
• 2 cloves of minced garlic
• A handful of curry leaves
• 1 egg
• Tepung gandum
• Baking soda
• Corn starch/flour
• Vegetable cooking oil

How to cook Malaysian Buttermilk Chicken:

• In a bowl, coat the chicken with tepung gandum, salt, MSG (optional) and 1 egg.
• Coat the chicken pieces with corn starch with a sprinkle of baking soda, ensure they are evenly covered.
• Heat oil in a deep pan or wok over medium heat.
• Fry the chicken in the pan, cook it until the chicken is just cooked through but not golden brown before removing it from the oil and drain on paper towels to remove excess oil. Set it aside for a few minutes before returning the chicken to the oil in batches and fry until golden brown and extra crispy.
• In the same pan, melt the butter over medium heat and add garlic + chili (optional).
• Add the curry leaves, sugar, salt, and corn starch (optional) stirring to combine.
• Pour in the evaporated milk and let the sauce simmer for about 3-5 minutes.
• When the buttermilk starts thickening up, add the fried chicken to the pan and coat it evenly.