Salted Egg Chicken Recipe
Crispy, buttery, and indulgently savory, this Salted Egg Chicken Recipe is a flavor-packed Southeast Asian favorite. Perfect for weeknight dinners or special gatherings, it's rich, comforting, and loaded with creamy golden salted egg sauce.
Equipment
- 1 Wok or Deep Fryer For frying chicken
- 1 Mixing Bowl For seasoning and coating
- 1 Saucepan To prepare salted egg sauce
- 1 Slotted Spoon To remove fried chicken
Ingredients
- 500 g Boneless chicken thighs Cut into bite-sized chunks
- 1 tsp Salt
- 1 tsp White pepper
- 1 tbsp Cornstarch For coating
- 1 tbsp All-purpose flour For coating
- 2 Egg yolks salted Mashed
- 1 tbsp Buttern Unsalted preferred
- 3 cloves Garlic Finely chopped
- 5 leaves Curry leaves Optional but recommended
- 1 Red chili Thinly sliced optional
- 1 cup Cooking oil For frying
Instructions
- Season the chicken: In a bowl, combine chicken pieces with salt and white pepper. Set aside for 5 minutes.
- Coat the chicken: In a separate bowl, mix cornstarch and flour. Toss chicken until fully coated.
- Fry the chicken: Heat oil in a wok or fryer. Fry chicken in batches until golden and crispy (about 4–5 minutes). Drain on paper towels.
- Make salted egg sauce: In a saucepan, melt butter over medium heat. Sauté garlic and curry leaves until aromatic. Add mashed salted egg yolks and stir until foamy.
- Combine: Add fried chicken into the sauce and toss to coat evenly. Optionally, add sliced red chili for extra heat.
- Serve hot: Serve immediately with steamed rice or fried rice.
Notes
You can substitute salted duck eggs with pre-made salted egg yolk powder. For a lighter version, air-fry the chicken or pan-sear with minimal oil.
