Creamy Salted Egg Yolk Chicken
Creamy Salted Egg Yolk Chicken is so simple to make but full of umami flavors! Crispy, tender, flavorful fried chicken bites drenched in a creamy savory salted egg yolk sauce. Enjoy alongside fluffy rice and a fried egg.
Servings: 4
Ingredients
Fried Chicken
- 1.1 lbs (500 gr) boneless skinless chicken thighs, cut into bite sized
- 1 egg
- 1/2 cup (60 gr) all-purpose flour
- 2 tbsp (15 gr) rice flour or cornstarch
- 1 tsp salt, divided
- 1/2 tsp ground white pepper, divided
- 1/2 tsp chicken stock powder
- Oil, for frying
Salted Egg Sauce
- 3 tbsp (45 gr) butter
- 15-25 curry leaves
- 2 cloves garlic, minced
- 4 bird's eye chilis, thinly sliced
- 4 salted egg yolks, cooked and mashed
- 1 cup (240 ml) evaporated milk
- 1/2-1 tbsp sweetened condensed milk
- 1/2 tsp chicken stock powder
- 1/4 tsp ground white pepper
- Salt, optional
Instructions
How to Cook Salted Egg Yolks:
- Steaming method – Separate the yolks from the whites. Steam the yolks for 10 minutes.
- Boil method – Boil the whole salted eggs for 10 minutes until hard-boiled. Cool completely and cut them open with a knife lengthwise. Use a spoon to scoop out the yolks.
Fried Chicken
- Marinate chicken – Mix chicken with 1/2 tsp salt and 1/4 tsp ground white pepper. Chill in the fridge and marinate for 20-30 minutes.
- Make dry coating – In a medium bowl, mix all-purpose flour, rice flour, 1/2 tsp salt, 1/4 tsp ground white pepper, and chicken stock powder until combined. Set aside.
- Make wet coating – Add egg and 2 tbsp flour mixture to the chicken. Mix until well combined.
- Fry – Heat a large frying pan with oil enough for deep frying. Coat the chicken with the flour evenly and slide the coated chicken pieces into the hot oil. You can fry the chicken into two batches to prevent overcrowding your pan. Cook until light brown, turning over a few times for even browning. Remove from the oil and place on paper towels to remove the excess oil.
Salted Egg Sauce
- Fry curry leaves – Heat a large frying pan over medium heat. Add butter and curry leaves.
- Add aromatics – Once the butter has melted, add garlic and bird's eye chilis. Stir fry until fragrant.
- Add salted egg yolks – Add mashed salted egg yolks and mix until combined.
- Add milk and seasonings – Add evaporated milk gradually. Add condensed milk, chicken stock powder, and ground white pepper. Bring to a boil and cook until the sauce thickens. Taste the sauce and add salt if needed. The amount of salt depends on the saltiness level of salted egg yolks used.
- Add chicken – Add fried chicken and toss in the sauce until combined.
- Serve salted egg chicken with steamed rice and sunny side eggs.
Nutrition
Serving: 1serving | Calories: 788kcal | Carbohydrates: 26g | Protein: 31g | Fat: 62g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 399mg | Sodium: 1198mg | Potassium: 533mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1019IU | Vitamin C: 84mg | Calcium: 240mg | Iron: 3mg