Buttermilk Chicken Brunei Style

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, and thighs are often more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup has a lower glycemic index, while sugar syrup is less costly.

Season the chicken with salt, pepper, and curry powder. Mix them well.

Marinate the chicken for 5 to 10 minutes.

Add egg, flour, and corn starch to the marinated chicken.

Add some water and combine well to coat every chicken piece.

Heat a pan and add cooking oil for deep frying.

Deep fry the chicken, making sure not to overcrowd the pan.

Once the chicken is cooked, drain the excess oil using a paper towel.

Cook the remaining chicken and set aside.

In another pan, melt the butter.

Sauté the garlic, then add the onions, chili pepper, and curry leaves. Cook for about 2 minutes.

Add the evaporated milk to the pan.

Season the sauce with salt, pepper, and sugar. Stir well to dissolve the sugar and allow the liquid to boil.

When the liquid has come to a boil, lower the heat and add corn starch mixed with water.

Continue to mix until the sauce thickens.

Add the breaded chicken to the sauce and cook for another 2 minutes, ensuring all chicken is coated with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens