Dairy-Free Salted Egg Chicken
Indulge in the irresistible flavors of Dairy-Free Salted Egg Chicken, a vibrant twist on the classic salted egg dish that’s perfect for any occasion. This recipe features crispy, golden-fried chicken thigh fillets coated in a luxurious, creamy coconut-based sauce infused with the bold richness of velvety mashed salted egg yolks. Fragrant garlic, aromatic curry leaves, and a touch of spicy red chili elevate the flavor profile, while coconut cream replaces traditional dairy, making it an excellent choice for those seeking a lactose-free dish. Ready in under an hour, this mouthwatering recipe pairs beautifully with steamed rice for a comforting meal that's sure to impress. Perfect for weeknight dinners or special gatherings, it is a harmonious blend of bold, creamy, and savory flavors in every bite!
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Recipe Information
Ingredients
- 500 grams Chicken thigh fillets
- 4 pieces Salted egg yolks
- 75 grams Cornstarch
- 250 milliliters Vegetable oil
- 3 cloves Garlic
- 10 pieces Curry leaves
- 1 piece Red chili
- 100 milliliters Coconut cream
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Salt
Instructions
Begin by washing the chicken thigh fillets and pat them dry with a paper towel. Cut into bite-sized pieces.
Steam the salted egg yolks for 10 minutes until fully cooked, then mash them finely with a fork. Set aside.
Place the chicken pieces in a bowl, add the cornstarch, and toss until well-coated.
In a large frying pan, heat the vegetable oil over medium-high heat. Fry the coated chicken pieces until golden brown and cooked through, about 6-8 minutes.
Remove the chicken from the pan and place it on a paper towel-lined plate to drain any excess oil.
Reduce the oil in the pan to about 2 tablespoons and return to medium heat. Add the minced garlic and sauté until fragrant.
Add the curry leaves and sliced red chili to the pan, stir-frying for 1 minute.
Add the mashed salted egg yolks to the pan, stirring continuously over low heat until they are bubbly and creamy.
Pour in the coconut cream, stirring to combine and form a creamy sauce.
Add the fried chicken pieces back into the pan, tossing them in the sauce until completely coated.
Season with ground black pepper and salt to taste. Stir and cook for an additional 2-3 minutes to ensure the chicken is thoroughly coated and heated through.
Once done, serve the dairy-free salted egg chicken hot with steamed rice or your preferred side.
Nutrition Facts
Calories |
5011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.8 g | 559% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 142.2 g | ||
| Cholesterol | 4780 mg | 1593% | |
| Sodium | 21636 mg | 941% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 54.8 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1947 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
