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
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.
- Mix the chicken thigh fillets with the egg, salt, and pepper and marinate for at least 20 minutes.
- After marinating, dredge the chicken in the cornstarch and flour mixture.
- Deep fry the chicken in oil for about 5-7 minutes, turning halfway.
- Place the cooked chicken in the rack to cool.
- Heat some olive oil in the pan then add the curry leaves and chili.
- Once the curry leaves are a bit crispy, add the salted egg yolks and mix well.
- 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.
- Add the chicken and toss until the chicken is coated in the sauce. Enjoy!