This is the first recipe from the Southeast Asian country of Brunei on stonedsoup.net! Not to be confused with actual buttermilk, the name of this recipe refers to the sauce made out of butter and evaporated milk. Their chilies, curry leaves, and sugar are added, making this sauce sweet and spicy. Little pieces of boneless fried chicken get tossed in the sauce and served with a steamed green veggie and steamed rice.
This was so unbelievably good when I made it. Like, one of the best things made in a long time. If people knew about this dish and tried it, buttermilk chicken would be one of the most popular dishes in the world. On that level, do so believe.
In Brunei, Buttermilk Chicken is a famous dish. There are flaky fried chicken parts under a creamy and spicy sauce.
Ingredients
The Chicken Marinade
• 2 lbs chicken (I used drumsticks)
• 1 tsp turmeric powder
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/4 tsp salt
The Fried Chicken Coating
• 2 cups corn flour
• 2 eggs beaten
The Buttermilk Sauce
• 4 tbsp butter
• 1 cup evaporated milk
• 1 stalk of fresh curry leaves few leaves, chopped (optional)
• 4 tbsp sugar
• fresh chilies diced (to taste)
Rice
• 2 cups rice
Instructions
To marinate the chicken:
- In a medium bowl, mix all the ingredients and then rub them onto the chicken pieces. Cover the bowl with a tea towel, set aside, and let marinate for 30 minutes.
To cook the rice: - Flush 2 cups of white rice in several bits and cook in a rice cooker. While the rice is boiling, make the buttermilk sauce.
To make the buttermilk sauce: - In a medium skillet, melt the butter on medium heat.
- Once melted, add the fresh chili curry leaves (optional) and sauté for 2 minutes.
- Pour in the evaporated milk and stir together. Add in the sugar, lower the heat to medium-low, and stir continuously until the sugar has dissolved and the sauce has thickened. Remove from heat and pour into a serving bowl.
To coat and deep fry the chicken: - Set up before you get started: For your frying station, set out a straight-sided skillet (cast iron if you have one) with a large cooking surface. Next to it, put a lined baking sheet or rack where you will place the fried chicken after it’s cooked.
- For your coating station: In a medium bowl, add the cornflour. In another medium bowl, whisk together two eggs.
- In the skillet, pour in 3/4″ oil and heat over medium heat. Place a deep-fry thermometer in the oil, if you have one – I just used a meat thermometer to check the temp every few minutes. Heat until the thermometer hits 350°.
- Once the thermometer hits 350°, dip one piece of chicken in the egg mix and cover completely. Then roll it in the corn flour, coating the entire surface.
- Gently place 1 piece of coated chicken in the oil and deep fry it until crispy. If the chicken isn’t fully covered by the oil, turn it every two minutes. The chicken is done frying when the inside temperature at the thickest part of the chicken instantly reads 165°. The chicken skin should be a crispy golden brown (about 12 minutes for thighs, legs, and breasts).
- Once the chicken piece is done, gently remove the chicken from the skillet with tongs and put it on the baking sheet, and let cool. Repeat this process for all remaining pieces of chicken.
To serve:
To-go
Cut a large piece of brown baking form and place one scoop of rice in the middle. Place 1 deep-fried chicken piece on top of the rice and spoon buttermilk sauce all over the chicken, the wrap up for easy takeaway.
To-plate
Place one spoon of rice in the center of a place. Place 1 deep-fried chicken piece on top of the rice and spoon buttermilk sauce all over the chicken. Serve immediately.
