Brunei-Style Buttermilk Chicken: A Tasty Guide

Buttermilk Chicken is a popular dish in Brunei, consisting of crispy fried chicken pieces coated in a creamy and spicy sauce. The dish is simple to cook and combines sweet and savoury flavours. The chicken is seasoned with salt and pepper, coated in cornflour and deep-fried until golden brown. The sauce is made by heating butter, fresh chillies, and curry leaves, then adding evaporated or condensed milk and sugar, creating a sweet and spicy flavour. The dish is then served with rice or steamed vegetables.

Preparing the chicken

To prepare the chicken for Brunei Buttermilk Chicken, you will need boneless, skinless chicken thighs. The number of chicken thighs required will depend on how many people you are serving—for example, one recipe suggests four chicken thighs for four to five people. Cut the chicken into strips or chunks.

Next, season the chicken with salt and pepper. You can do this by sprinkling salt and pepper over the chicken and ensuring the pieces are evenly coated. One recipe suggests adding an egg at this stage.

Now it's time to coat the chicken. One recipe recommends coating the chicken with cornflour only, while others suggest a mixture of cornflour and plain flour. You can do this by placing the chicken pieces into a bowl of cornflour and/or plain flour and ensuring they are evenly coated.

Finally, it's time to fry the chicken. First, heat a small wok or pan on high heat and add enough oil for deep frying. When the oil is hot, carefully add the chicken pieces. You may need to fry the chicken in batches to avoid overcrowding the pan. Fry the chicken for around 3 to 5 minutes, turning the pieces so they cook evenly, until they are golden brown and crispy. When the chicken is cooked, remove the pieces from the oil and place them on paper towels or a wire rack to drain the excess oil.

Making the sauce

Now it's time for the sauce. First, put some butter in a pan—the amount will depend on how much chicken you're cooking. As a rule of thumb, the ratio of butter to milk should be 2:3. If you add too much butter, your sauce will be oily. At this stage, you can add sugar and salt to taste, but be careful not to add too much salt, as butter is already salty. If you have a sweet tooth, a few spoons of sugar will do the trick.

Next, pour in the milk. You'll need 200ml of condensed milk or evaporated milk. Let it boil, then stir and mix until the sauce thickens. You'll know it's ready when it's thick enough to coat the back of a spoon.

Now, add in your spices. You'll need one stalk of fresh curry leaves and some fresh red chillies, thinly sliced. If you like your food spicy, add more chillies. Stir everything together until the sauce is slightly thickened.

Finally, add in your fried chicken strips and stir until everything is coated in the sauce. Once the sauce has thickened, it's ready to serve!

Frying the chicken

Preparing the Chicken for Frying

Start by slicing the chicken thighs into strips or chunks. Boneless and skinless chicken thighs are the preferred choice for this recipe. Season the chicken generously with salt and pepper to enhance the flavour. Next, it's time to coat the chicken pieces. In a bowl, combine cornflour (also known as cornstarch) with plain flour, if desired, and mix well. You can also add an egg to this mixture, as suggested by one source. Dip each chicken piece into the flour mixture, ensuring an even coating. This coating will not only provide a crispy texture but also seal in the juices, keeping the chicken moist and tender.

For this step, you'll need a wok or a deep pan, and your choice of frying oil. Sunflower oil, vegetable oil, or any neutral-flavoured oil with a high smoke point is recommended. Heat enough oil in your wok or pan to deep fry the chicken. The oil temperature should be high, approximately 350-375°F (180-190°C). Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan, as this can reduce the oil temperature and affect the crispness of the chicken. Fry the chicken in batches if needed. Fry the chicken pieces for about 3-5 minutes on each side, or until they achieve a golden brown colour and a crispy texture. Keep an eye on the chicken to avoid overcooking, as this can dry out the meat. Once done, remove the fried chicken from the oil and drain on paper towels or a wire rack to absorb any excess grease.

Tips for Crispy Chicken

For the signature crispy texture of Brunei Buttermilk Chicken, ensure your oil is at the right temperature before adding the chicken. If the oil is not hot enough, the chicken may absorb too much oil and become greasy, rather than crispy. Additionally, pat the chicken dry before coating and frying to remove any excess moisture, as this can also impact the crispness of the final product.

Stirring in the sauce

Now it's time to stir in the sauce! This is a crucial step in the cooking process, as it brings together the flavours of the buttermilk chicken. The sauce should be thick and creamy, with a balance of sweetness and spiciness.

Start by melting some butter in a saucepan over medium heat. The amount of butter you use can vary, but a good rule of thumb is to maintain a 2:3 ratio of butter to milk. For a more indulgent sauce, add a generous amount of butter, but be cautious as too much can make the dish oily. Once melted, add sugar and a pinch of salt to taste. Stir the ingredients together until they are well combined and the sugar has completely dissolved.

The type of sugar you use is also a matter of preference. Regular white sugar will work just fine, but if you're looking for a deeper, richer flavour, consider using brown sugar. This will give your sauce a golden hue and a more complex taste.

Next, slowly pour in your milk of choice. Most recipes call for evaporated or condensed milk, but you can also use regular milk if that's what you have on hand. The important thing is to add the milk gradually while continuously stirring to prevent lumps from forming. Keep stirring as the sauce comes to a gentle boil. This will help the sauce thicken and ensure that all the ingredients are evenly distributed.

At this stage, you can also add some chicken stock for an extra savoury boost. A half or full cube should be plenty, depending on your taste preferences. Keep in mind that the stock will also add saltiness to the dish, so adjust your salt seasoning accordingly.

Once your sauce has reached the desired consistency—thick enough to coat the back of a spoon—it's time to add the star ingredient: the chicken! Gently fold in the fried chicken pieces, making sure each piece is generously coated in the luscious sauce. The chicken should be heated through, but be careful not to overcook it, as this could make the meat dry and tough.

Finally, add some sliced chillies to your liking. Fresh green chillies will give your dish a vibrant colour and a nice kick, but you can also use dried chillies for a more subtle heat. Adjust the amount of chilli to your preferred spice level. Give the sauce a final stir to incorporate the chillies, and then you're ready to serve!

Serving suggestions

Brunei Buttermilk Chicken is best served immediately after cooking. It is a popular dish in Brunei and is sure to impress your guests. The sweet and spicy dish is best served with steamed rice or fried rice. You can also serve it with plain rice or your favourite green vegetables, such as steamed broccoli or green beans.

If you want to add a bit of extra flavour, you can serve the chicken with a side of grated cheese—just remember to reduce the amount of condensed milk you use.

For a more filling meal, you can serve the chicken with a side of naan or roti. This will help to soak up the delicious sauce.

Finally, if you're looking for a more colourful plate, serve the chicken with a side of sliced, fresh red chillies. This will not only add a pop of colour but also a bit of extra spice.

No matter how you serve it, Brunei Buttermilk Chicken is sure to be a hit!

Frequently asked questions