Salted Egg Yolk Chicken – 牛油黃金鸡

We will call this the kick-ass Chinese ZiChar version of the popcorn chicken. Chunks of deep-fried battered chicken thigh coated with the butter and salted egg yolk sauce, finish off with fiery chilli padi and fragrant curry leaves.

This in our belief, is the perfect beer food! Utterly sinful and bound to make you gain some weight but it’s all worth it! Just wash it down with a couple of ice-cold beer and all will be good.

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  • Servings: 4

  • Time: 30 min

  • Skill: Intermediate

Ingredients

  1. 2 pcs of boneless chicken thighs (with or without skin depending on preference)

  2. oil for deep-frying

  3. 2-3 chilli padis (chopped)

  4. 20 curry leaves

  5. 1 egg

  6. 1 cup potato starch

  7. 1 tbsp oil

  8. 20g butter

  9. Marinade

  10. 1 tsp sugar

  11. ½ tsp salt

  12. ¼ tsp pepper

  13. 1 tbsp rice wine

  14. Salted egg yolk sauce (makes 2 servings)

  15. 8 salted egg yolks

  16. 4 tbsp oil

  17. 1 tsp minced garlic

  18. 1 tsp minced ginger

  19. 2 pcs of boneless chicken thighs (with or without skin depending on preference)

  20. oil for deep-frying

  21. 2-3 chilli padis (chopped)

  22. 20 curry leaves

  23. 1 egg

  24. 1 cup potato starch

  25. 1 tbsp oil

  26. 20g butter

  27. Marinade

  28. 1 tsp sugar

  29. ½ tsp salt

  30. ¼ tsp pepper

  31. 1 tbsp rice wine

  32. Salted egg yolk sauce (makes 2 servings)

  33. 8 salted egg yolks

  34. 4 tbsp oil

  35. 1 tsp minced garlic

  36. 1 tsp minced ginger

Instructions

  1. Cut 2 pcs of boneless chicken thighs into 3cm chunks

  2. Add ¼ tsp pepper, 1 tsp sugar, ½ tsp salt, 1 tbsp rice wine to chicken

  3. Let it marinate for 15 mins

  4. Steam 8 salted egg yolks for 10 mins

  5. Mash salted egg yolks as fine as possible

  6. Add 4 tbsp oil to pan

  7. Fry salted egg yolks until foamy

  8. Add 1 tsp minced garlic and 1 tsp minced ginger.

  9. Fry until fragrant and set aside

  10. Add 1 beaten egg to the chicken thighs and mix well.

  11. Pour 1 cup potato starch on a tray

  12. Evenly coat chicken thighs with potato starch

  13. Heat oil to 160 degrees C, deep-fry chicken thighs until golden brown

  14. Drain and set aside

  15. Chop 2-3 chilli padis

  16. Add 1 tbsp oil to pan

  17. Add chopped chilli padis and 20 curry leaves

  18. add 20g of butter, and half the salted egg yolk sauce

  19. Fry until fragrant

  20. Add fried chicken and toss until evenly coated with sauce

  21. Cut 2 pcs of boneless chicken thighs into 3cm chunks

  22. Add ¼ tsp pepper, 1 tsp sugar, ½ tsp salt, 1 tbsp rice wine to chicken

  23. Let it marinate for 15 mins

  24. Steam 8 salted egg yolks for 10 mins

  25. Mash salted egg yolks as fine as possible

  26. Add 4 tbsp oil to pan

  27. Fry salted egg yolks until foamy

  28. Add 1 tsp minced garlic and 1 tsp minced ginger.

  29. Fry until fragrant and set aside

  30. Add 1 beaten egg to the chicken thighs and mix well.

  31. Pour 1 cup potato starch on a tray

  32. Evenly coat chicken thighs with potato starch

  33. Heat oil to 160 degrees C, deep-fry chicken thighs until golden brown

  34. Drain and set aside

  35. Chop 2-3 chilli padis

  36. Add 1 tbsp oil to pan

  37. Add chopped chilli padis and 20 curry leaves

  38. add 20g of butter, and half the salted egg yolk sauce

  39. Fry until fragrant

  40. Add fried chicken and toss until evenly coated with sauce