Salted Egg Chicken Recipe

5 from 2 votes

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.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4

Course: chicken, Easy Dinner ideas

Cuisine: Southeast Asian

Calories: 420

Ingredients Equipment Method Notes

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

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

Method

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.