I’ve lost count of the number of times I’ve ordered Malaysian Buttermilk Chicken during a zi char meal in Johor Bahru. It’s the kind of dish you promise yourself you’ll share with the table but end up hoarding half the plate because it’s just that good. Crispy, golden chicken tossed in a creamy, garlicky sauce with the heat of bird’s eye chilies and the aroma of curry leaves – this is comfort food that knows no borders.
What I love most? It’s one of those recipes that looks restaurant-fancy but is so doable at home. Over the years, I’ve made it for family dinners, quick weekday meals, and even as a crowd-pleaser at potlucks. Every time, the plate gets wiped clean.
Why This Recipe Always Hits the Spot
Quick Weeknight Hero
I can get this from cutting board to table in under 30 minutes, which makes it my go-to when I want something special without a long cooking session.Simple Ingredients, Big Flavor
Most of what you need is already in the pantry: chicken, butter, evaporated milk, garlic, and chilies.The Perfect Balance
That creamy sauce hugs every piece of crispy chicken, bringing together sweet, spicy, salty, and savory notes that feel like a warm hug.Crowd-Pleaser
Serve this at a gathering, and you’ll see people asking for seconds before they’re even done with their first helping.
My Go-To Tips for the Best Buttermilk Chicken
Over the years, I’ve learned a few tricks that take this dish from “good” to “oh wow, this tastes just like the zi char stall.”
Thighs for Juiciness
Breast meat works fine, but chicken thighs stay juicier and more forgiving if you overcook them slightly.Double-Coating Secret
Tossing the chicken in egg first helps the flour coating cling better. I use a mix of cornflour and rice flour for that perfect crisp without going greasy.Air Fryer Option
On busy weeknights, I skip the pan and let the air fryer do the work. The chicken still comes out crispy, and the clean-up is almost nothing.Don’t Skip the Curry Leaves
They’re the magic in this dish. If you find them fresh, buy extra and freeze them – they keep beautifully.
Ingredient Notes and Personal Favourites
Evaporated Milk
This is non-negotiable for that creamy, slightly caramelized taste. I keep a few cans in the pantry just for dishes like this. Using regular milk works in a pinch, but the flavor won’t be quite the same.Butter
I prefer salted butter because it rounds out the sauce beautifully, but unsalted works if you add a pinch of salt to balance it.Bird’s Eye Chilies
Adjust the heat to your preference. I sometimes add an extra chili or two when cooking for friends who love a fiery kick.Condensed Milk or Sugar
The condensed milk gives a richer sweetness, but plain sugar works if that’s what you have on hand.Cheese Slice Trick
This might sound odd, but tossing in a slice of processed cheese gives the sauce an extra creaminess that makes it taste like the better zi char stalls.
Step-by-Step Cooking – My Kitchen Notes
Marinate and Coat the Chicken
Give the chicken at least 10 minutes to soak up the marinade. Overnight is even better if you can plan ahead.Fry or Air Fry
For pan-frying, don’t crowd the pan. Let the chicken sit untouched for a few minutes to build that golden crust. If air frying, spray a little oil over the coated chicken for that fried texture.Start the Sauce with Butter
The moment the garlic, chilies, and curry leaves hit the pan, the kitchen smells amazing – it’s my favorite part of the cooking process.Build the Creamy Base
Pour in the evaporated milk and let it bubble gently. Add the condensed milk or sugar, and don’t forget the optional cheese slice for extra richness.Bring It All Together
Toss the crispy chicken into the sauce and stir until every piece is coated. Serve immediately for the best texture.
Make-Ahead and Storage Tips
Prep Ahead
Marinate and coat the chicken earlier in the day, then fry or air fry right before serving. The sauce comes together in minutes.Storing Leftovers
This dish is best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. The chicken will lose its crispness, but it still tastes great reheated.
How I Serve This Dish
With Steamed Rice
There’s nothing better than spooning that creamy sauce over a mound of fluffy white rice.As a Sharing Dish
At family dinners, this sits right in the middle of the table, next to a vegetable stir-fry and maybe a fried egg dish.Snack Style
Skip the extra sauce, keep the coating thick, and you’ve got the perfect finger food for a casual night with friends.
Malaysian Buttermilk Chicken
Crispy, golden chicken tossed in a creamy buttermilk sauce with curry leaves, garlic, and a touch of heat from bird’s eye chili — this dish is rich, comforting, and full of flavor. Perfect with steamed rice or noodles, it’s a Malaysian favorite that’s surprisingly simple to make at home.
Ingredients
For the Chicken:
- 300 g chicken breast, cut into cubes or slices
- 2 tsp curry powder
- 1 tsp oyster sauce
- ¼ tsp salt
- ¼ tsp black pepper
- ½ beaten egg
For Coating & Frying:
- ¼ cup cornstarch
- ¼ cup rice flour
- Oil, for frying
For the Buttermilk Sauce:
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 sprigs curry leaves
- 1–2 bird’s eye chilies (cili padi), sliced
- 1 cup evaporated milk
- 2 tbsp condensed milk (or substitute 1 tbsp sugar)
- ¼ cup water (optional, for thinner sauce)
- 1 cheese slice (optional, for extra creaminess)
- Fresh cilantro and spring onions, for garnish
Instructions
- Season chicken with salt, pepper, curry powder, and oyster sauce. Toss well and set aside (you can marinate overnight for deeper flavor).
- Add beaten egg to the chicken, mixing to coat evenly. In a separate bowl, combine cornstarch and rice flour. Dredge chicken pieces in the flour mixture, shaking off excess.
- Heat oil in a pan over medium heat for shallow or deep frying. Fry chicken until golden and crisp — about 3–4 minutes per side for shallow frying or 8 minutes if deep-frying. Remove and drain on paper towels.
- In a clean pan, melt butter over medium heat. Add garlic, bird’s eye chilies, and curry leaves. Stir-fry until aromatic.
- Pour in evaporated milk and condensed milk. Stir well and bring to a gentle boil. Season with salt and pepper to taste.
- If using, add water for a lighter sauce and stir in cheese until melted.
- Return fried chicken to the pan, tossing until each piece is coated in the rich buttermilk sauce.
- Garnish with cilantro and spring onions. Serve hot — the sauce will thicken slightly as it cools.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 123mgSodium: 411mgCarbohydrates: 41gFiber: 3gSugar: 19gProtein: 34g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Malaysian Buttermilk Chicken is the kind of dish that turns an ordinary night into something special. Every time I make it, I’m reminded of those lively zi char dinners in Malaysia, where laughter filled the air, and the plates were always wiped clean.
If you’ve never tried cooking this at home, give it a go. It’s simpler than it looks, and the reward is a plate of crispy, creamy, spicy chicken that tastes like it came straight from a hawker stall – only fresher and made just the way you like it.
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