Fragrant buttery chicken

Ingredients:
2 chicken thighs and one drumstick (cut into bite size pieces)
1 tbsp minced garlic
3 chili padi (cubed)
3 sprigs curry leaves
3/4 tbsp butter
Cooking oil (for deep frying)

Marinade:
1 tsp light sauce
1/2 tsp sugar
1 tsp curry powder
1/2 egg
1 tbsp cornflour
1 tbsp rice flour

Seasoning:
4 tbsp evaporated milk
3/4 tbsp sugar

Methods:

1. Marinate chicken pieces with the marinade ingredients and leave in the fridge for few hours.
2. In a deep wok heat the cooking oil, deep fry the chicken pieces until golden and skin has a crisp, dish and drain off excess oil.
3. In another clean wok, add butter, using low heat saute garlic, chili padi and then the curry leaves and stir fry for a while.
4. Add in the seasoning and stir fry till the evaporated milk has a thick consistency. 
5. Add in the fried chicken and stir to mix until the chicken are well coated with the sauce.
6. Off the heat and dish on a plate.

This recipe is adapted from MiMi Bakery House