Salted Egg Chicken
Indulge in the rich, savory flavors of Salted Egg Chicken, a Southeast Asian delight that combines crispy fried chicken with a luscious salted egg yolk sauce. This recipe features tender, bite-sized chicken thighs coated in cornstarch, seasoned to perfection, then deep-fried to golden crispiness. The star of the dish—a velvety sauce made with mashed salted egg yolks, fragrant curry leaves, creamy butter, and a touch of chili—delivers an irresistible mix of umami and spice. Enhanced with evaporated milk for smoothness and a hint of sugar for balance, this quick and easy recipe is perfect for a family dinner or special occasion. Serve it hot, garnished with fresh curry leaves or chilies, and watch it disappear in seconds! Keywords: Salted Egg Chicken recipe, crispy fried chicken, salted egg yolk sauce, Southeast Asian cuisine, easy chicken dinner recipe.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 100 grams cornstarch
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 500 milliliters vegetable oil
- 4 pieces cooked salted egg yolks
- 50 grams butter
- 10 pieces curry leaves
- 1 piece red chili
- 100 milliliters evaporated milk
- 1 teaspoon sugar
Instructions
Slice the boneless chicken thighs into bite-sized pieces.
Season the chicken pieces with salt and ground black pepper, then coat them evenly with cornstarch.
Heat vegetable oil in a deep frying pan or wok over medium-high heat. Deep fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
Mash the cooked salted egg yolks with a fork until smooth.
In a separate pan, melt butter over medium heat. Add curry leaves and sliced red chili, sauté until fragrant.
Add the mashed salted egg yolks to the pan, stirring continuously to mix well with the butter and aromatics.
Pour in evaporated milk and stir to combine. Cook until the sauce thickens slightly.
Add sugar to the sauce and mix well.
Turn off the heat and add the fried chicken to the sauce, tossing to coat the chicken pieces evenly.
Serve hot, garnished with additional curry leaves or chopped chilis if desired.
Nutrition Facts
Calories |
6082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 586.3 g | 752% | |
| Saturated Fat | 118.6 g | 593% | |
| Polyunsaturated Fat | 285.3 g | ||
| Cholesterol | 2725 mg | 908% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 18.6 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 657 mg | 51% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1636 mg | 35% | |
*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.
