Salted Egg Fried Chicken

I made salted-egg yolks last week and so I decided to use them for my salted-egg fried chicken.

In this attempt, I forgot to steam the salted egg yolks before using them so they became like salted egg powder instead of a paste. It still tasted great (and we loved eating the powdery chunks with a bit of chili and plain rice, but perhaps I can get it perfect next time J

Crispy fried chicken that is moist inside, coated with salted egg and chili. The crispy curry leaves would complement the salted egg nicely, but you can substitute with a bit lime zest if curry leaves aren’t available to you.

Here’s a quick recipe for you to enjoy!

Salted Egg Fried Chicken

Serves 5-6

Prep time: 30 minutes

Cook time: 20 minutes


For the Fried Chicken:

  • 600 grams chicken thigh fillet cut into 1-inch pieces
  • 1 egg
  • Salt and pepper
  • 1/2 cup Flour
  • 1/2 cup Cornstarch
  • Oil for deep frying

For the Salted Egg Yolk Sauce:

  • 4-5 salted egg yolks (steamed for 3 minutes, then mashed)
  • 2-3 tbsp. milk
  • ¼ cup of curry leaves
  • 1-2 bird’s eye chilies, chopped
  • 2 tbsp. of Olive oil
  • Optional: ½ teaspoon of sugar/sweetener – if you want a slightly sweet taste.


  1. Mix the chicken thigh fillets with the egg, salt, and pepper and marinate for at least 20 minutes.
  2. After marinating, dredge the chicken in the cornstarch and flour mixture.
  3. Deep fry the chicken in oil for about 5-7 minutes, turning halfway.
  4. Place the cooked chicken in the rack to cool.
  5. Heat some olive oil in the pan then add the curry leaves and chili.
  6. Once the curry leaves are a bit crispy, add the salted egg yolks and mix well.
  7. Add the milk and sugar/sweetener (if you will use it) and stir until the sauce is one color. If you find the color a bit too bright, you can add a little soy sauce or a pinch of turmeric.
  8. Add the chicken and toss until the chicken is coated in the sauce. Enjoy!


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