This is a classic Singapore “zi char” dish, featuring crispy fried chicken bites tossed in a creamy, garlicky butter sauce. It’s similar to the salted egg yolk chicken, but this version skips the salted egg yolk while still delivering a rich, decadent flavor. The use of curry leaves and Thai bird’s eye chili adds an aromatic and spicy twist, making this butter chicken a delightful treat for your taste buds.

Full Recipe:

Ingredients

• Chicken Marinade:

  • 300 grams chicken breast, sliced

  • 1 egg

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp oyster sauce

  • 2 tbsp cornstarch (cornflour)

  • 1 tsp curry powder (optional)

  • Extra cornstarch to coat the chicken

• Creamy Butter Sauce:

  • 1 tbsp oil

  • 2-3 tbsp unsalted butter

  • 2 cloves garlic, chopped

  • 2 Thai bird’s eye chilies (or cili padi), optional for spice

  • 2 stalks curry leaves

  • 1 cup evaporated milk

  • 1 tbsp sweetened condensed milk (or sugar)

  • 1 tsp salt (or to taste)

Directions

1. Marinate the Chicken: Combine the chicken with egg, salt, pepper, oyster sauce, cornstarch, and curry powder (optional). Coat the chicken slices in additional cornstarch.

2. Deep Fry the Chicken: Heat oil in a pan and deep fry the chicken pieces until golden brown and crispy (about 5–7 minutes). Remove from the oil and set aside.

3. Prepare the Butter Sauce: In a separate pan, heat oil and melt butter over medium heat. Once the butter melts, add the garlic, bird’s eye chilies, and curry leaves. Sauté until fragrant.

4. Combine and Serve: Add evaporated milk to the pan and season with sweetened condensed milk and salt. Add the fried chicken pieces back into the pan and toss to coat in the creamy sauce. Serve immediately.

Estimated Nutritional Breakdown (Per Serving)

• Calories: 450–550 kcal

• Protein: 30–35g

• Carbohydrates: 20–25g

• Fat: 25–35g

  • Saturated Fat: 10–15g

• Cholesterol: 70–100mg

• Sodium: 600–800mg

• Fiber: 1–2g

• Sugar: 3–5g

• Vitamin A: 10–15% of the Daily Value (from the butter and curry leaves)

• Vitamin C: 15–20% of the Daily Value (from the chilies and curry leaves)

• Calcium: 5–10% of the Daily Value

• Iron: 10–15% of the Daily Value

The Allure of Singapore’s “Zi Char” Cuisine

“Zi char,” which translates to “cook and fry” in Chinese, is a category of Chinese-style dishes that are commonly served in Singaporean and Malaysian hawker centers. These dishes are known for their bold flavors, aromatic spices, and the use of fresh, high-quality ingredients. They are typically served in a casual, family-style setting, making them a perfect choice for shared meals. Butter chicken, as part of this iconic “zi char” repertoire, is one of the dishes that showcases the creative blend of Chinese cooking techniques with local and regional ingredients.

The key to the success of butter chicken lies in its balance of textures and flavors. The crispy chicken is coated in a rich, buttery sauce that provides a creamy, slightly sweet flavor with just the right amount of spice. This dish is a prime example of how Singaporean chefs love to experiment with traditional ingredients while creating something unique and unforgettable.

Understanding the Ingredients

The butter chicken recipe is simple but requires quality ingredients to create the perfect balance of flavor. The chicken itself is marinated with a combination of egg, salt, pepper, and oyster sauce, giving it a tender and flavorful base. The use of cornstarch and optional curry powder in the marinade helps achieve a crispy, golden-brown crust when the chicken is deep-fried. This step ensures that the chicken retains its juiciness while providing that satisfying crunch on the outside.

The creamy butter sauce is the heart of the dish, where unsalted butter melts together with aromatic ingredients like garlic, Thai bird’s eye chilies, and curry leaves. These ingredients are staples in Southeast Asian cuisine, adding layers of fragrance and flavor that are both tantalizing and comforting. Curry leaves bring a unique, slightly citrusy aroma, while the bird’s eye chili provides just the right level of heat. The sauce is enriched with evaporated milk and sweetened condensed milk, creating a creamy consistency and a touch of sweetness to balance the savory flavors.

Marinating the Chicken

The first step in preparing butter chicken is marinating the chicken. Marination is an essential process in cooking, as it helps tenderize the meat while infusing it with flavor. In this recipe, the chicken is marinated with a simple mixture of egg, salt, pepper, oyster sauce, cornstarch, and optional curry powder. The addition of cornstarch helps to coat the chicken and ensures it will fry up crisp, while the oyster sauce brings a rich umami flavor that enhances the overall taste.

The optional curry powder adds a layer of complexity to the dish, giving the chicken a subtle hint of spice that complements the creamy butter sauce later on. While curry powder is optional, it’s recommended for those who enjoy a deeper, more layered flavor profile.

Deep-Frying the Chicken

Once the chicken has been marinated, it is time to deep fry it. The deep-frying process is crucial for achieving the signature crispiness that makes this butter chicken so irresistible. The chicken pieces are coated with extra cornstarch before being fried in hot oil, allowing them to develop a golden, crunchy exterior. Deep-frying the chicken ensures that the meat remains juicy and tender on the inside, while the coating forms a crispy shell that contrasts perfectly with the creamy butter sauce.

When frying the chicken, it is important to fry it in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in soggy chicken. Fry the chicken pieces for about 5-7 minutes, or until they are golden brown and crispy. Once fried, set the chicken aside to drain excess oil.

Preparing the Butter Sauce

While the chicken is frying, the butter sauce can be prepared. This sauce is what elevates the dish from a simple fried chicken recipe to something extraordinary. Start by heating oil in a pan and melting the butter over medium heat. The butter serves as the base of the sauce, providing a rich, creamy texture that will coat the chicken perfectly.

Next, add the chopped garlic, Thai bird’s eye chilies, and curry leaves to the pan. Sauté these ingredients until they are fragrant and the garlic becomes golden brown. The combination of garlic and curry leaves creates an aromatic foundation, while the bird’s eye chili infuses the sauce with a spicy kick. The level of spice can be adjusted based on personal preference, so feel free to add more or less chili.

Once the garlic and spices are aromatic, add evaporated milk to the pan. Evaporated milk adds a creamy consistency to the sauce without being overly thick or rich. To balance the savory flavors, stir in sweetened condensed milk or sugar. The sweetness from the condensed milk helps to round out the dish, making it less salty and more harmonious.

Combining the Chicken and Sauce

With the sauce prepared, it is time to bring everything together. Add the fried chicken pieces into the pan with the butter sauce, tossing to coat each piece in the creamy mixture. The sauce will cling to the crispy chicken, creating a flavorful coating that enhances every bite. The final result is a dish that has the perfect balance of creamy richness, spicy heat, and aromatic fragrance.

Serving the Butter Chicken

Butter chicken is best served immediately after being tossed in the sauce, as the crispy chicken will begin to lose its crunch the longer it sits. It pairs wonderfully with steamed rice, which helps to absorb the excess sauce and add a light contrast to the rich, buttery flavor of the dish. For a more substantial meal, it can also be served with noodles or other Asian-style sides like stir-fried vegetables or a simple cucumber salad.

This dish is also a great option for gatherings and family meals, as it can be made in large batches and served family-style. Its bold flavors and satisfying texture make it a crowd-pleaser, and it’s sure to be a hit at any occasion.

Nutritional Breakdown

Each serving of butter chicken provides a hearty balance of protein and fat, with chicken as the primary source of protein. The dish is rich in calories due to the use of butter, oil, and milk, which contribute to its creamy texture. While the fat content is relatively high, much of it comes from the healthy fats in butter, making it a satisfying dish. Additionally, the curry leaves and bird’s eye chili offer some nutritional benefits, such as vitamin A and vitamin C.

For those who are mindful of their sodium intake, it’s important to note that the dish contains a fair amount of sodium due to the use of salt, oyster sauce, and the added condiments. Adjusting the seasoning to suit your preference can help to reduce the overall sodium content.

Conclusion

Butter chicken is a classic Singaporean “zi char” dish that brings together crispy chicken and a rich, creamy butter sauce, making it a perfect indulgence for anyone who loves flavorful, satisfying meals. With the addition of curry leaves and Thai bird’s eye chili, this dish is full of aromatic spices and heat, offering a delightful treat for your taste buds. Whether served with rice, noodles, or vegetables, butter chicken is a versatile dish that can be enjoyed in many different ways. This recipe offers a simplified version of the popular salted egg yolk chicken, yet still delivers a rich and decadent flavor that’s sure to impress.