Salted Egg Yolk Chicken

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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Ingredients

Adjust Servings
2pcs of boneless chicken thighs (with or without skin depending on preference)
oil for deep-frying
2-3chilli padis (chopped)
20curry leaves
1 egg
1cup potato starch
1tbsp oil
20g butter
Marinade:
1tsp sugar
½tsp salt
¼tsp pepper
1tbsp rice wine
Salted egg yolk sauce (makes 2 servings)
8salted egg yolks
4tbsp oil
1tsp minced garlic
1tsp minced ginger

Directions

1.

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

Add ¼ tsp pepper, 1 tsp sugar, ½ tsp salt, 1 tbsp rice wine to chicken
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3.

Let it marinate for 15 mins
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4.

Steam 8 salted egg yolks for 10 mins
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5.

Mash salted egg yolks as fine as possible
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6.

Add 4 tbsp oil to pan
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7.

Fry salted egg yolks until foamy
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8.

Add 1 tsp minced garlic and 1 tsp minced ginger.
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9.

Fry until fragrant and set aside
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10.

Add 1 beaten egg to the chicken thighs and mix well.
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11.

Pour 1 cup potato starch on a tray
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12.

Evenly coat chicken thighs with potato starch
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13.

Heat oil to 160 degrees C, deep-fry chicken thighs until golden brown
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14.

Drain and set aside
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15.

Chop 2-3 chilli padis
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16.

Add 1 tbsp oil to pan
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17.

Add chopped chilli padis and 20 curry leaves
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18.

add 20g of butter, and half the salted egg yolk sauce
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19.

Fry until fragrant
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20.

Add fried chicken and toss until evenly coated with sauce
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