Whether you’re making a quick weeknight meal or treating guests on a weekend, this salted egg chicken recipe is one you’ll want to keep in your regular rotation. With crispy, golden chicken tossed in a creamy, savory salted egg yolk sauce, it’s the kind of dish that makes folks ask, “Can I get the recipe?”
In this guide, I’ll walk you through my tried-and-true method that brings big flavor with simple steps. I’ve also included tips on storing leftovers, adjusting the spice level, and even skipping the deep-fryer (yes, it’s possible!). From the story behind my first salted egg experiment to the essential FAQs and serving suggestions, you’ll get everything you need for a delicious result.
Table of Contents
How a Craving Became a Family Favorite
It all started when I spotted salted duck eggs at our local Asian market—something I hadn’t cooked with since my grandma’s congee days. I remembered the intense, grainy richness of those yolks and thought, “What if I used them for something crispy and indulgent like fried chicken?”
That weekend, I gave it a shot. I used boneless chicken thighs, coated them in a light flour and cornstarch mix, and deep-fried them until golden. But the magic really happened when I melted a little butter, tossed in some chopped garlic, curry leaves, and mashed salted egg yolks—oh my word. The sauce turned into a velvety, savory blanket with just the right balance of saltiness and richness. Tossing the crispy chicken into that bubbling pot felt like pure kitchen alchemy.
The best part? Even my picky eater son devoured it with a mountain of jasmine rice, and my husband went back for thirds. Since then, this salted egg chicken recipe has become one of our go-to comfort meals. I sometimes serve it with marinated red onions or alongside pasta bean salad for a fun fusion twist.
If you’ve got 30 minutes, some salted yolks, and a craving for something bold and crunchy, let’s get started.
What Makes Salted Egg Chicken So Addictive
Savory Umami Meets Crunchy Chicken
The heart of any good salted egg chicken recipe lies in that luscious sauce. Salted egg yolks are known for their umami punch—they’re salty, fatty, and buttery all at once. When mashed into melted butter and sautéed with garlic, they create a deeply flavorful sauce that clings beautifully to crispy fried chicken.
Many Southeast Asian recipes use curry leaves and a bit of red chili for added aroma and spice. It’s not mandatory, but it gives the dish a lovely depth that balances out the richness. I highly recommend it, especially if you’re already a fan of dishes like creamy salmon pasta or spicy stir-fries.
The Perfect Chicken for the Job
Chicken thighs are your best bet here. They’re juicy, forgiving, and fry up with a gorgeous golden crust. I’ve tried this recipe with chicken breast, but the thighs win every time for their tenderness and richer flavor.
To get that crunch just right, I toss the chicken pieces in a mix of cornstarch and all-purpose flour. It creates a coating that’s crisp without being heavy. Fry the chicken in hot oil for 4–5 minutes per batch, and use a slotted spoon to drain them well. You can even pair it with a light side like microwave mayo omelet if you’re keeping things easy.
Ingredients and Step-by-Step Breakdown
Everything You Need for the Best Salted Egg Chicken Recipe
Before you heat the oil or mash a yolk, make sure you’ve got everything prepped and ready. This salted egg chicken recipe relies on simple pantry staples and a few key ingredients that bring the magic together.
Ingredients List
Here’s exactly what you need for this salted egg chicken recipe:
| Ingredient | Amount |
|---|---|
| Boneless chicken thighs | 500 g, cut into chunks |
| Salt | 1 tsp |
| White pepper | 1 tsp |
| Cornstarch | 1 tbsp |
| All-purpose flour | 1 tbsp |
| Salted egg yolks | 2, mashed |
| Unsalted butter | 1 tbsp |
| Garlic cloves | 3, finely chopped |
| Curry leaves | 5 leaves (optional) |
| Red chili | 1, thinly sliced (optional) |
| Cooking oil | 1 cup, for frying |
Salted Egg Chicken Recipe That’ll Steal the Show at Dinner
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
This salted egg chicken recipe features crispy fried chicken tossed in a buttery salted egg yolk sauce with garlic and curry leaves. Bold, savory, and quick to make.
Ingredients
500 g Boneless chicken thighs, cut into chunks
1 tsp Salt
1 tsp White pepper
1 tbsp Cornstarch
1 tbsp All-purpose flour
2 Salted egg yolks, mashed
1 tbsp Unsalted butter
3 cloves Garlic, chopped
5 Curry leaves (optional)
1 Red chili, sliced (optional)
1 cup Cooking oil
Instructions
1. Season the chicken with salt and pepper. Let sit for 5 minutes.
2. Mix cornstarch and flour. Coat chicken until well-covered.
3. Heat oil in a wok and fry chicken in batches for 4–5 minutes. Drain.
4. In a pan, melt butter. Sauté garlic and curry leaves.
5. Add mashed salted egg yolks. Stir until foamy.
6. Toss in fried chicken. Coat evenly with sauce.
7. Serve hot with steamed rice.
Notes
You can use pre-made salted egg yolk powder as a shortcut.
Air fry chicken for a lighter version.
Store sauce and chicken separately for best texture when reheating.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 1g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 175mg
Step-by-Step Instructions
- Season the chicken
In a bowl, mix the chicken with salt and white pepper. Let it sit for 5 minutes to absorb the flavors. - Coat the chicken
In a separate bowl, combine cornstarch and flour. Toss the chicken pieces until every chunk is coated. This creates the perfect crispy base for your salted egg chicken recipe. - Fry the chicken
Heat oil in a wok. Once it’s hot, fry the chicken in small batches for about 4–5 minutes. Remove each batch with a slotted spoon and let it drain on paper towels. - Make the salted egg sauce
In a clean saucepan, melt butter on medium heat. Add garlic and curry leaves. Stir until fragrant. Then add the mashed salted egg yolks. Keep stirring until the mixture turns foamy and golden. - Combine chicken with sauce
Toss the crispy chicken into the sauce. Stir quickly to coat every piece before serving. - Serve immediately
Enjoy hot with steamed rice or even salmon pasta if you’re in the mood for something extra comforting. It’s also great with a chilled strawberry pineapple smoothie.
Tips, Twists & Kitchen Smarts for the Best Salted Egg Chicken Recipe
Flavor Variations That Keep It Interesting
Once you’ve mastered the basics, it’s fun to tweak the salted egg chicken recipe to suit your mood or pantry.
- Creamy Style: Add 1–2 tablespoons of evaporated milk after the yolks foam. It turns the sauce silkier and milder—great if you’re serving kids or want a richer finish.
- Spicy Kick: Amp up the heat by adding bird’s eye chili or chili oil. This version pairs especially well with bold sides like chewy vegan monster cookies or a tangy salad.
- Crispy Curry Crunch: Double the curry leaves and let them crisp up longer in the butter. They add a delicious herbal note that balances the yolk’s richness.
You can even swap chicken for crispy tofu or shrimp using the same steps. It’s a great way to reuse the salted egg sauce in new, exciting ways—especially if you enjoy fusion dishes like vegan blueberry muffins with sorghum flour.
Common Mistakes to Avoid
Even with a simple salted egg chicken recipe, a few missteps can trip you up. Watch out for these:
- Overcrowding the pan: This drops the oil temperature and ruins the crisp. Always fry in small batches.
- Skipping the rest time: Letting the seasoned chicken sit before coating allows the flavor to absorb. Rushing this leads to bland bites.
- Overcooking the egg yolk sauce: Once the yolks foam, take it off the heat quickly. Letting it sit too long can dry it out or make it clumpy.
Also, avoid under-seasoning the chicken. Salted egg yolks are intense, but they don’t fully season the meat. That’s why the initial salt and pepper mix matters.
How to Store and Reheat Without Losing Crunch
Yes, you can store this salted egg chicken recipe, and yes, it can stay crisp with the right steps:
- Storage: Place cooled chicken in an airtight container lined with paper towels. Store sauce separately if possible.
- Fridge life: Keeps well for up to 3 days.
- Reheating: Air-fry or bake the chicken at 375°F for 7–10 minutes. Avoid the microwave—it’ll zap the crunch away.
- Sauce tip: Gently reheat the sauce on low heat before tossing it with reheated chicken.
Pro tip: If you’re meal-prepping, make the sauce ahead and fry the chicken just before serving. That way, every bite of your salted egg chicken recipe is fresh and full of texture.
FAQs About Salted Egg Chicken
Can I store leftovers?
Yes! Store your salted egg chicken in an airtight container lined with a paper towel to absorb moisture. Keep sauce and chicken separate if possible. Reheat the chicken in an air fryer or oven at 375°F to maintain its crispiness.
What should I serve with Salted Egg Chicken?
Steamed jasmine rice is classic, but it also goes well with fried rice, garlic noodles, or a fresh cucumber salad. For something creative, try pairing it with a mild side like marinated red onions or pasta bean salad.
Can I make Salted Egg Chicken without frying?
Absolutely. You can air-fry or pan-sear the chicken. Air frying at 375°F for 15 minutes (flip halfway) gives you a crispy finish without deep frying.
Is Salted Egg Chicken spicy?
Not by default. The base recipe is savory and buttery. For heat, add sliced red chilies or chili oil to the sauce.
What type of chicken is best for this recipe?
Boneless chicken thighs are ideal. They’re juicy and tender and hold up well to frying. You can also use chicken breast, but it may be slightly drier.
Conclusion
If you’ve been looking for a recipe that’s comforting, crispy, and full of flavor, this salted egg chicken recipe delivers every time. It’s easy enough for a weeknight but impressive enough for guests. From seasoning the chicken to stirring that foamy, golden yolk sauce, the process is quick but deeply satisfying.
Whether you’re serving it alongside steamed rice or exploring flavor pairings like strawberry smoothies or savory pasta, this dish adds warmth and joy to the table. And now that you know how to adjust spice levels, store it smartly, and even cook it without oil, there’s every reason to keep this one in your regular meal rotation. Love easy, flavor-packed recipes like this? Follow me on Pinterest and Medium for more home-cooked favorites!
