Butter Popcorn Chicken

Remove any bones or excess fat from the chicken breast. Slice it into strips, then dice it into small, bite-sized cubes (approximately 1.5-2 cm).

Place the diced chicken into a bowl. Season with 1/2 tsp salt and 1/4 tsp black pepper. Add 2 tbsp water and mix thoroughly by hand until the chicken absorbs the water and becomes slightly sticky. Cover with plastic wrap, pressing out air for faster marination. Let it marinate for at least 30 minutes.

Destem the curry leaves. Fold the pandan leaf and slice it thinly into fine strips. Finely chop the bird's eye chili. Combine all prepared aromatics in a small bowl.

After marinating, add half an beaten egg to the chicken and mix well until the chicken is coated and sticky.

In a separate plate, combine 3 tbsp wheat flour, 2 tbsp rice flour, 3 tbsp corn starch, and 1/2 tsp salt. Mix well until evenly combined.

Heat 500 ml cooking oil in a wok over medium-high heat until it reaches approximately 160°C.

Lightly coat each piece of chicken in the dry flour mixture, ensuring it's fully covered. Gently shake off excess flour using a sieve.

Carefully place the floured chicken pieces into the hot oil. Fry in batches over medium heat for about 4 minutes until lightly golden and cooked through. Remove the chicken and drain excess oil. Filter out any loose flour bits from the oil.

Increase the oil temperature. Once the oil is very hot, return the fried chicken for a second fry. Fry for about 30 seconds until golden brown and crispy. Remove and drain.

In the same wok (with minimal oil remaining), add 1 tbsp butter over low heat. Once melted, add the prepared curry leaves, pandan leaves, and bird's eye chili. Sauté until fragrant.

Turn off the heat. Add the double-fried popcorn chicken to the wok with the butter sauce. Sprinkle with 1/2 tsp white sugar. Toss quickly to coat the chicken evenly.

Transfer the Butter Popcorn Chicken to a serving basket lined with parchment paper. Serve immediately.