Crispy Salted Egg Yolk Chicken

This recipe is a burst of flavour - salty, sweet, buttery and with a little hint of heat. Love it or hate it, Asia's obsession with salted egg recipes has not faded over time.

Crispy Salted Egg Yolk Chicken Recipe

Corn flour can also be substituted with potato flour/starch.

You can replace soy milk with any dairy of your choice.

Add more milk to have a creamy sauce.

INGREDIENTS:

• 12 salted egg yolks
• 2 pieces boneless chicken thighs cut into bite-sized
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon white pepper powder
• 1 egg beaten
• 1 cup corn flour
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 3 red bird's eye chillies (cili padi) sliced thinly
• 2 sprigs curry leaves remove stem
• 1/2 cup unsweetened soy milk
• 2 tablespoons cooking oil
• 3 tablespoons (45 gm) butter
• salt
• sugar

DIRECTIONS:

1. Steam salted egg yolks for 10 minutes. Mash yolks until fine and set aside.

2. Add chicken, salt, sugar, pepper and beaten egg in a mixing bowl. Marinate for 20 minutes.

3. Coat marinated chicken evenly with cornflour.

4. Heat enough oil to deep fry chicken, fry until golden brown. Remove and let chicken rest on a paper towel for 1 minute.

5. Bring back fried chicken into the fryer and fry for another 1 to 2 minutes. Double frying will result in crispier chicken. Remove and place chicken on a paper towel for later use.

6. In a cooking pan, melt butter and oil on medium heat. Once melted, add garlic, ginger, chillies and curry leaves. Stir fry until aromatic.

7. Add mashed yolks and fry until yolks become frothy.

8. Add salt, sugar and milk. Add more milk if needed.  Adjust salt and sugar to taste. Stir to combine for another 1 to 2 minutes.

9. Lastly, add in chicken and off the heat. Stir to coat chicken evenly with the sauce.

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