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Ingredients
500g chicken boneless leg cubed
¼ tsp salt
¼ tsp pepper
5 tbsp cornstarch (enough to coat chicken)
100ml of cooking oil
For the Sauce
250ml of F&N Full Cream Evaporated Milk
1 tbsp of F&N Sweetened Creamer
4 cooked salted egg yolks(mashed)
20g unsalted butter
2 clove garlic minced
3 stalks of curry leaves
2 chilli padi
Preparation
- Marinate the chicken with salt and pepper and let it sit for 15 mins.
- After 15 mins, coat the chicken with cornstarch (make sure well and evenly coated).
- In a pan, add enough oil for shallow frying and heat until hot.
- Once the oil is hot, shallow fry the chicken cubes until golden brown and crispy.
- When crispy, remove the chicken from the pan and place it on a paper towel-lined tray to drain excess oil.
- Prepare the sauce by melting butter into a pan.
- Once melted, add in the garlic, curry leaves and chilli padi.
- Sauté till fragrant and add in the mashed salted eggs..
- Once it becomes foamy add in the F&N Full Cream Evaporated Milk and Sweetened Creamer. Stir to ensure everything is well incorporated.
- Taste the sauce and add salt if needed.
- Once the sauce boils, add the chicken cubes and toss to coat the chicken in the sauce.
- Best enjoyed with some white rice
2025-03-10 09:39:00