Salted egg makes everything better. It can elevate the taste and texture of prawns, crabs, and of course, my personal favourite, chicken. I mean: imagine biting into fried chicken coated in a rich, creamy sauce that’s equal parts salty, tasty, and juicy. Deep frying chicken in a salted egg batter sounds as good as it tastes.
Here’s how to make your own batch of delectable salted egg yolk chicken.
How to Make Salted Egg Yolk Chicken
Makes 2 to 4 servings
Preparation Time: 10 minutes
Cooking Time: 15 to 20 minutes
- 1 kg chicken fillets
- a cup of rice flour
- 1 cup all-purpose flour
- a cup of cooking oil
- salt, to taste
- 1 ½ tsp garlic, minced
- 1 ½ tsp ginger, minced
- a cup of breadcrumbs
- 2 eggs, beaten
- 5 salted egg yolks, steamed and mashed finely
- 100 grams of butter
- curry leaves, a handful
- Cut chicken fillets into chunks. Marinate in salt and pepper. Let it sit for 10 minutes.
- In a separate bowl, mix together rice and all-purpose flour and season with salt.
- Coat chicken fillets in the resulting flour mixture as well as the beaten egg, and breadcrumbs.
- Deep fry in a pan for a minute or so, but don’t overcook. Set aside.
- For the egg yolk sauce, melt butter in a pan over medium heat, then add curry leaves, garlic, ginger, with mashed up egg yolks.
- Re-fry chicken in the same pan containing the salted egg yolk batter until golden brown. Keep cooking until the curry leaves are crisp and fragrant.
- For a gluten-free alternative, you can use potato starch instead of flour.
- You could also use boneless chicken thighs, cut up into about 1-inch pieces, instead of chicken fillets for this recipe, if you prefer.
- You can also boil and grate salted egg yolks instead of frying them.
- For a bit of heat, add chillies to your egg yolk sauce for that extra kick!
*photo above is merely for representation purposes only (source: Harry Hartanto Instagram account)
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