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