This Creamy Crispy Singapore Butter Chicken is a joyful collision of velvety sauce and shatteringly crisp chicken, inspired by the vibrant flavors of Singapore’s hawker centers. With its layers of aromatic curry leaves, gentle spice, and sweet-savory buttery richness, it’s a dish that brings comfort and a spark of adventure to your table. Whether you’re cooking for loved ones or simply indulging yourself, each bite of Creamy Crispy Singapore Butter Chicken feels like a celebration—one you’ll want to revisit again and again.

Creamy Crispy Singapore Butter Chicken Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making Creamy Crispy Singapore Butter Chicken is how approachable the ingredient list is, yet every item serves a key role in building vibrant flavor and incredible texture. Don’t skip the essentials—each one brings its own magic to this irresistible recipe.

Chicken thighs: Juicy and full of flavor, chicken thighs stay tender under the crispy coating and pair perfectly with the rich sauce.
Cornstarch: This ingredient ensures the ultimate crunch for your chicken, making the outside golden and crisp after frying.
Eggs: Whisked eggs help the cornstarch adhere, creating that signature shell of texture around each piece of chicken.
Salt & pepper: Season simply but generously for the most flavorful results from the first bite to the last.
Neutral oil: Use a high-heat oil for deep frying, delivering a crisp crust without overpowering the other flavors.
Butter: The heart of the sauce, butter creates the signature silky richness that makes the dish so memorable.
Curry leaves: These aromatic leaves infuse the butter with a uniquely Southeast Asian fragrance—don’t leave them out if you can help it!
Garlic, minced: Bold, fragrant, and balancing, fresh garlic adds sharpness to the sauce.
Bird’s eye chilies: A pop of heat brings excitement—adjust quantity to suit your desired spice level.
Evaporated milk: This gives the sauce its creamy body without overpowering with sweetness.
Sugar: Just a touch brings out the flavors of the sauce and balances the chilies and butter.
Soy sauce: A dash seasons the sauce and adds a savory umami note.

How to Make Creamy Crispy Singapore Butter Chicken

Step 1: Prep and Marinate the Chicken

Begin by cutting your chicken thighs into bite-sized pieces, ensuring they’re all nearly the same size so they cook evenly. Season them with salt and pepper, rubbing the seasoning in so every nook and cranny gets a little love. Let the seasoned chicken rest while you prepare the other elements—giving it a short marinate helps lock in flavor and juiciness as it fries.

Step 2: Coat and Fry for Crunch

In one bowl, crack the eggs and whisk until smooth. In another, spread the cornstarch. Dip each chicken piece first in the egg, then roll generously in cornstarch to cover every surface. Heat the oil in a deep, wide pan until shimmering—test with a pinch of cornstarch; it should sizzle instantly. Fry the coated chicken, working in batches so pieces stay crisp and don’t crowd the pan. Drain them on a wire rack or paper towels to keep them extra crunchy.

Step 3: Infuse the Butter

Pour off the frying oil from your pan and lower the heat. Melt a generous knob of butter, then add the curry leaves. The leaves will sizzle and pop, releasing a fragrance like nothing else! In goes the minced garlic and chopped chilies; sauté them for just a minute, enough to mellow the raw edge and bloom their aroma. The butter should be bubbling but not browning.

Step 4: Make the Creamy Sauce

With the aromatics fragrant, pour in evaporated milk. Let the sauce simmer gently, then stir in a touch of sugar and soy sauce for seasoning. The mixture should thicken slightly, coating the back of a spoon while remaining silky. Avoid boiling rapidly; it’s all about slow fusion and letting the flavors meld.

Step 5: Coat and Finish

Add the crispy chicken back into the pan with the sauce. Toss everything together gently—enough to coat each piece in a cloak of golden, buttery sauce, but not so much you lose all that wonderful crunch. The combination of creamy, crispy, spicy, and aromatic is exactly what makes Creamy Crispy Singapore Butter Chicken unforgettable.

How to Serve Creamy Crispy Singapore Butter Chicken

Garnishes

Top the dish with extra fried curry leaves, a flurry of thinly sliced chilies, and maybe a sprinkle of toasted sesame seeds. Each adds a layer of color, crunch, and aroma that brings Creamy Crispy Singapore Butter Chicken brilliantly to life on the plate.

Side Dishes

This splendor pairs best with warm jasmine rice or classic pandan-infused rice, which soaks up the dreamy sauce perfectly. A side of simple cucumber salad or stir-fried greens brings a cooling freshness and balances the richness of the chicken. You can even offer soft, fluffy steamed buns if you want to go all out Singapore-style.

Creative Ways to Present

Serve Creamy Crispy Singapore Butter Chicken family-style on a large platter, glistening under a tangle of herbs and chilies, for a real wow factor at gatherings. Or, heap some chicken into lettuce cups, add a drizzle of sauce, and create fun, hand-held bites. For finger food at parties, skewer the coated chicken pieces before frying and offer the sauce on the side for dipping—guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Creamy Crispy Singapore Butter Chicken to an airtight container within two hours of cooking. Pop it in the fridge, and it’ll keep well for up to 2 days. The chicken will soften but still soaks up the sauce deliciously, making it a tempting next-day lunch or dinner.

Freezing

If you want to freeze, store the crispy chicken and the sauce in separate containers to preserve as much texture as possible. Freeze for up to a month. When ready to eat, let both thaw overnight in the refrigerator for the best results. It’s a fabulous way to have Creamy Crispy Singapore Butter Chicken on hand for last-minute cravings!

Reheating

For the crispiest results, reheat chicken pieces in a preheated oven or air fryer at 350°F until hot and crunchy. Warm the sauce separately in a saucepan over low heat, whisking until it’s velvety again, then toss the rewarmed chicken in the sauce just before serving. Avoid microwaving everything together, as this can turn the chicken soggy.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you want a leaner option, though thighs will be juicier and more forgiving during frying. Just keep a close eye to avoid overcooking so your Creamy Crispy Singapore Butter Chicken remains succulent.

What can I use if I can’t find curry leaves?

Curry leaves lend a signature aroma, but if they’re unavailable, try a small bay leaf for infusion or a scant pinch of lime zest for brightness. The result won’t be quite the same, but your Creamy Crispy Singapore Butter Chicken will still be delicious.

Is there a vegetarian version of this dish?

Definitely! Substitute firm tofu or cauliflower florets for the chicken, prepare them in the same way, and enjoy all the creamy, crispy charm of the original. You might want to increase the seasonings slightly to boost flavor.

How spicy is Singapore Butter Chicken?

The heat level is up to you—bird’s eye chilies are fiery, but you can use fewer, remove the seeds, or use a milder chili pepper instead. With Creamy Crispy Singapore Butter Chicken, you’re in charge of the spice blend.

Can I make the sauce in advance?

Yes, you can prepare the butter sauce up to 2 days ahead and store it in the fridge. Gently rewarm it before tossing with freshly fried chicken for a fuss-free weeknight treat.

Final Thoughts

I hope this Creamy Crispy Singapore Butter Chicken finds a place in your kitchen and your heart! It’s a dish worth savoring, sharing, and making your own. From the first buttery bite to the last crisp crumb, you’ll see why it’s become such a favorite—go on, give it a try and let your family taste the magic!

Creamy Crispy Singapore Butter Chicken Recipe