Step 1: Prepare the Chicken

• Season the chicken pieces with salt and pepper. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 2: Dredge the Chicken

• Dip each piece of chicken first in the flour, shaking off the excess, then in the egg, and finally coat with panko breadcrumbs. Ensure each piece is well-coated for maximum crispiness.

Step 3: Fry the Chicken

• Heat oil in a deep frying pan over medium heat. Once hot, carefully add the breaded chicken pieces and fry until golden brown and cooked through, about 5-7 minutes. Remove from the oil and drain on paper towels.

Step 4: Make the Sauce

• In a separate large pan, melt the butter over medium heat. Add the minced garlic and curry leaves, sautéing until fragrant (about 1-2 minutes). Stir in the sugar, soy sauce, and heavy cream. Bring to a gentle simmer.

Step 5: Combine

• Add the crispy chicken to the creamy sauce, tossing to coat well. Season with red chili flakes to taste and cook for an additional 2-3 minutes to combine the flavors.

Step 6: Serve

• Serve hot over rice or noodles, garnished with additional curry leaves or chili flakes if desired.