42min 4 ppl
Salted Egg Chicken
21 minutes
4 people
Easy≤30 min & ≤6 steps
21 min · 6 steps
Easy: ≤30 min and ≤6 steps
440 kcalper person
Protein 34g
Carbs 16g
Fats 26g
About this dish
Crisp-fried chicken tossed through a frothy, buttery salted egg yolk sauce scented with curry leaves and chilli — the same beloved sauce as the prawn version, now with chicken.
Allergy Info
Dairy, Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- Curry leaves15 leaves
- Bird's Eye Chilliessliced2 whole
- Garlic clovesminced3 cloves
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into bite-sized pieces500 g
Dairy & Eggs
- Salted egg yolkssteamed and mashed6 whole
- Unsalted butter60 g
Dried Goods
- Cornflour80 g
- Sugar0.5 tsp
Spices & Seasonings
- Fine sea salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying500 ml
Utensils
- Wok
- Meat thermometer
Method
1
Season the chicken pieces with the salt and toss in the cornflour to coat evenly.
Approx. 5 minutes
2
Heat the vegetable oil in a wok to 180°C and deep-fry the chicken in batches for 6 minutes until golden and a meat thermometer reads at least 74°C, then drain.
Approx. 7 minutes
3
Melt the butter in a clean wok over medium heat and fry the mashed salted egg yolks for 2 minutes until they foam up into a frothy paste.
Approx. 3 minutes
4
Add the curry leaves, chillies and garlic and fry for 1 minute until fragrant.
Approx. 1 minute
5
Stir in the sugar, then toss the fried chicken through the egg yolk mixture until every piece is coated.
Approx. 3 minutes
6
Serve immediately while the coating is still crisp and frothy.
Approx. 2 minutes
