Buttermilk Chicken Brunei Style

Buttermilk Chicken Brunei Style

    

   

             

                                                    

These are the things u need to make buttermilk chicken.

Serves: 4-5 cooking time: 45mins

Ingredients

boneless chicken.

plain flour(for crispy chicken).

Corn Flour

oil(for frying chicken).

butter(for the sauce).

Sugar or brown sugar, salt and Pepper

curry leaves.

Evaporated/Condensed milk (ideal milk)

Dried chillies, chopped, to taste or young Green Chillies sliced (if you like it spicy).

1 egg

1 1/2 cube of Chicken Stock

Method:

First, slice the chicken into small cubes/strips (the size is up to you).

Mix together chicken slices with corn flour, plain flour, 1/2 cube of chicken stock and pepper with 1 egg. Dip chicken strips to flour mixture.

Next, put and heat oil for deep fry the chicken until golden brown & let cool.

After all of the chicken slices are fried, its time for the sauce. First, put some butter in ur pan (in my case i put 4 spoonful of butter), it depends on how much chicken you cook, and remember that the ratio of the butter and milk is 2:3 (don’t put more butter it's will be oily). At this stage you can add sugar and salt, how much u want 2 put depends on you, but not too much salt, remember that the butter is salty. Some people like it sweet so a few spoons of sugar would do.

Then time for the milk, poured 3/4 can of ideal milk and let boil.

Stir and mix it well until it’s a bit thick. Add in a cube of chicken stock, pepper

Put in the curry leaves and fried chicken strips, stir until sauce is slightly thickened. Add in the sliced young green chilies, it depends on how hot you want it.

Once thickened, it's ready to serve.

(Optional) You can put cheese (grated) in it! But you're will have to reduce the amount of condensed milk.

 Best serve with fried rice / plain rice.