Creamy Chinese Butter Chicken (Easy Recipe)

Creamy Chinese Butter Chicken is an incredible dish that combines the flavors and textures from both Chinese and Indian cuisine.

It’s perfect for those who appreciate a deliciously crispy chicken with a smooth, indulgent sauce.

Let me take you on a culinary adventure I experienced while trying out this delightful recipe!

Why You’ll Love This Chinese Butter Chicken Recipe

• Flavorful fusion – This dish melds Chinese and Indian flavors together to create a satisfying meal bursting with taste, making it an exciting addition to your usual meal rotation.
• The golden crunch – The perfectly crispy golden chicken coupled with the smooth, creamy butter sauce make for a delightful textural contrast in every bite.
• Quick marinade – The marinade for the chicken is easy and quick to prepare, allowing you to enjoy this delicious dish on a busy weeknight!
• Indulgent sauce – The buttery sauce is rich, creamy, and full of tantalizing flavors from the curry leaves, garlic, chili, and condensed milk, making it the star of the dish.
• Versatility – This dish pairs wonderfully with various sides, allowing you to customize your meal and cater to different dietary needs!

Recommended Equipment

• Deep fryer or heavy-bottomed pan – For frying the chicken pieces to perfection, while ensuring even cooking.
• Mixing bowls – Using separate bowls for marinating chicken, preparing flour mixture and sauce helps keep the process clean and organized.
• Tongs – To safely and easily transfer chicken pieces in and out of the hot oil and toss them in the sauce.

Ingredients

• Chicken thighs (500 grams) – I used boneless pieces cut into bite-sized portions for their tenderness and flavor.
• Marinade ingredients – These consist of oyster sauce, salt, sugar, white pepper, and a beaten egg to create a well-seasoned base for the chicken.
• For the sauce – The creamy delightfulness comes from butter, grated garlic, Thai chili, curry leaves, evaporated milk, condensed milk, chicken powder, and salt to taste.
• Frying essentials – Tapioca starch, rice flour, and chicken powder for the batter, ensuring each piece is crunchy and golden brown. You’ll also need cooking oil for frying.

How To Make Creamy Chinese Butter Chicken

1. Step 1 – Whip up the marinade by combining oyster sauce, salt, sugar, white pepper, and a beaten egg. Add in the chicken pieces and thoroughly coat them. Cover and let the chicken marinate for at least 30 minutes to an hour.
2. Step 2 – Preheat about 2 inches of oil for frying. Combine tapioca starch, rice flour, and chicken powder in a bowl, whisking them together. Coat the marinated chicken in the flour mixture.
3. Step 3 – Check if the oil is ready for frying by inserting a skewer, and if bubbles form around it, it’s time to fry the chicken. Cook in batches until crispy and golden brown, then transfer to a paper towel-lined plate to drain excess oil. Optionally, you can give the chicken a second fry for extra crispiness.
4. Step 4 – In a separate pan, melt butter and sauté garlic, chili, and curry leaves until they release their aroma. Add evaporated milk, condensed milk, chicken powder, salt, and sugar, then let the sauce reduce slightly. Taste and adjust seasoning as needed.
5. Step 5 – Add the fried chicken pieces to the sauce, tossing gently until coated evenly. Serve immediately.

Ingredient Variations and Substitutions

• Chicken substitution – You can replace chicken thighs with chicken breasts or tenders, although the flavors and texture might be slightly different.
• Vegetarian option – Swap chicken pieces for plant-based protein alternatives such as tofu or tempeh to enjoy a vegetarian version of this dish.
• Spice level – You can adjust the spice level by increasing or decreasing the amount of Thai chili, or by substituting with a milder chili variety.

Preparation and Cooking Tips

• Marinating time – To ensure the chicken takes on plenty of flavor, let it marinate for at least 30 minutes, or even overnight if possible.
• Oil temperature – It’s crucial to wait until the oil is heated and bubbling before frying the chicken. The ideal temperature for frying is around 350°F (180°C).
• Consistency – When coating the chicken with the flour mixture, ensure that it is well-coated but not too thick. A thin and even coating will result in a perfectly crispy texture.
• Double-fry technique – If you prefer an extra crispy exterior, you can double-fry the chicken pieces by frying them a second time for about a minute or less.

Pairing Suggestions

• Steamed rice – This dish pairs wonderfully with steamed rice, which helps to absorb the delicious butter sauce.
• Vegetables – You can serve this dish with stir-fried vegetables on the side to add some freshness and color to the meal.
• Crisp white wine – A chilled glass of a crisp and refreshing white wine, such as Pinot Grigio, Sauvignon Blanc, or Riesling would pair perfectly with the Creamy Chinese Butter Chicken.

Benefits

• Easy preparation – Marinating the chicken and frying it requires only a few steps, making this recipe quick and straightforward.
• Rich in flavor – The marinade and sauce add a rich depth of flavor to the chicken, making every bite a satisfying experience.
• Texture contrast – The combination of crispy chicken and creamy sauce in every bite makes for a fantastic textural contrast.
• Customizable – You can adjust the level of spiciness or even customize the dish with different types of protein or vegetables.

Storage Tips and Shelf Life

Creamy Chinese Butter Chicken is best enjoyed immediately, as the chicken loses its crispy texture once refrigerated.

However, you can store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or on the stovetop, adding a splash of milk to restore the creamy texture of the sauce.

Frequently Asked Questions

Is this dish spicy?

The spice level is adjustable to your preference, although the Thai chili adds a mild spiciness to the dish.

Can I replace evaporated milk with regular milk?

You can, but you may not achieve the same creaminess as evaporated milk.

Can I use a different type of oil for frying?

Yes, you can use any oil with a high smoke point, such as peanut oil or vegetable oil.