Buttermilk Chicken

Difficulty: Moderate

Serves: 2 – 3 people

Ingredients:

Ingredients for Fried Chicken

• 2 Boneless Chicken Breasts (cubes)
• 1 tbsp Vinegar
• 1 tbsp Soy Sauce
• 2 tbsp Sesame Oil
• 1 tbsp Sugar
•  ½ tsp Salt and Pepper (white)
• 2 Eggs
• 80g of Corn Flour
• 80g of Rice Flour
• Oil for frying

Ingredients for Sauce

1. 2 tbsp ELAIESE Red Palm Oil
2. 1 tbsp Butter (unsalted)
3. 2 cloves of Garlic (chopped)
4. 2 Bird’s eye chilies (chopped)
5. 8 leaves of Curry leaves
6. 125 ml Evaporated Milk
7. 2 tbsp Sugar
8. Salt and Pepper (white) for aste
9. 1 tbsp Corn-starch
10. 1 tbsp Water

Instructions:

1. Marinate the chicken cubes in a bowl together with vinegar, soy sauce, sesame oil, sugar, salt and pepper until evenly coated. Set aside to let it marinate for an hour or overnight.
2. Crack the eggs into the chicken mixture and mix well.
3. In another bowl, combine the corn flour and rice flour and dip the marinated chicken pieces into the flour mixture until evenly coated.
4. Heat up enough oil in a pot or deep pan to fry the marinated chicken until cooked and golden brown on all sides.
5. To make the sauce, heat a pan over medium heat. Add the red palm oil, butter, chopped garlic and chopped chili into the pan and fry until fragrant.
6. Add the curry leaves and fry until aromatic before adding in the evaporated milk and sugar. Season with salt and pepper.
7. Mix the corn-starch and water in a small bowl before pouring into the pan. Stir well until the sauce thickens.
8. Add the fried chickens to the pan and mix thoroughly until the chicken is well coated.