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–+ servings
Crispy Singapore Butter Chicken

Crispy Singapore Butter Chicken: Quick Creamy Delight at Home

Explore the irresistible flavors of Crispy Singapore Butter Chicken, a quick and creamy delight perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Southeast Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Can substitute with chicken breasts
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic
  • 1 teaspoon Onion Powder Can substitute with fresh onions
For the Breading
  • 1 cup All-Purpose Flour Use gluten-free flour for gluten-free option
  • 2 large Eggs No substitute recommended
  • 1 cup Panko Breadcrumbs Use gluten-free breadcrumbs for gluten-free option
For the Creamy Sauce
  • 2 tablespoons Unsalted Butter Can use margarine or plant-based butter
  • 2 cloves Garlic Minced, fresh preferred
  • 1 tablespoon Ginger Minced, fresh preferred
  • 1 can Sweetened Condensed Milk Can substitute with coconut cream
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option
  • 1 tablespoon Sriracha Adjust to taste
  • 1 tablespoon Lime Juice Can substitute with lemon juice
For Garnish
  • 2 tablespoons Green Onions Omit if desired

Equipment

  • skillet
  • large bowl
  • Three shallow dishes

Method
 

Step-by-Step Instructions
  1. In a large bowl, season the chicken thighs generously with salt, black pepper, garlic powder, and onion powder. Let the seasoned chicken rest for about 10 minutes.
  2. Gather three shallow dishes and fill the first with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs.
  3. Dredge each piece of seasoned chicken in the flour, dip in the beaten eggs, and roll in panko breadcrumbs until completely coated.
  4. In a large skillet, melt unsalted butter over medium heat. Add minced garlic and ginger, sautéing until fragrant. Pour in sweetened condensed milk, soy sauce, sriracha, and lime juice; simmer until sauce thickens.
  5. Heat oil in a separate skillet over medium-high heat. Fry the breaded chicken pieces in batches for about 4-5 minutes per side until golden brown and crispy.
  6. Add all fried chicken pieces to the creamy sauce, ensuring each piece is coated. Let soak for about 1-2 minutes.
  7. Garnish with chopped green onions and serve with steamed jasmine rice or stir-fried vegetables.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze chicken pieces separately from the sauce for up to 2 months.

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