Soy-Free Salted Egg Chicken
Indulge in the rich and savory flavors of Soy-Free Salted Egg Chicken, a delectable twist on a beloved dish crafted without soy for dietary ease. This recipe combines crispy golden-brown chicken thighs with an irresistible salted egg yolk sauce infused with aromatic garlic, buttery goodness, and the vibrant essence of curry leaves and bird’s eye chili. A touch of honey adds just the right amount of sweetness to balance the bold flavors, while the creamy texture of the sauce envelops each piece of chicken beautifully. Perfect for family meals or entertaining, this dish is ready in under an hour and serves up restaurant-worthy indulgence from the comfort of your kitchen. Whether you’re seeking soy-free alternatives or a unique salty-sweet chicken recipe, this flavorful creation is sure to become a favorite. Serve hot and savor every bite!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 4 pieces Salted egg yolks
- 60 grams Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 milliliters Oil
- 30 grams Butter
- 3 cloves Garlic cloves
- 15 leaves Curry leaves
- 1 piece Bird's eye chili
- 1 tablespoon Honey
- 2 tablespoons Water
Instructions
Begin by preparing the chicken: Cut the chicken thighs into bite-sized pieces and blot them dry with paper towels to remove excess moisture.
In a large mixing bowl, combine the cornstarch, salt, and black pepper. Add the chicken pieces to the bowl and toss to coat them evenly in the cornstarch mixture.
Heat the oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, fry the chicken pieces in batches to avoid overcrowding. Cook each piece until golden brown and crispy, about 6-8 minutes per batch. Set aside the fried chicken on a paper towel-lined plate to drain excess oil.
Steam the salted egg yolks for about 10 minutes until they are firm. Once steamed, mash the yolks into a smooth paste using a fork.
In a clean large pan, melt the butter over medium heat. Add the minced garlic cloves and fry until they are fragrant and lightly golden.
Add the mashed salted egg yolks to the pan and stir continuously until they become foamy and fragrant.
Toss the curry leaves and finely sliced bird's eye chili into the pan. Cook for about 1 minute to release their aromas.
In a small bowl, stir together the honey and water, then pour this mixture into the pan. Stir well to create a creamy sauce.
Return the fried chicken pieces to the pan, tossing them in the salted egg mixture until they are evenly coated.
Garnish with additional curry leaves and serve immediately while hot.
Nutrition Facts
Calories |
5018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.6 g | 552% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 4880 mg | 1627% | |
| Sodium | 22937 mg | 997% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 19.9 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 636 mg | 49% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1747 mg | 37% | |
*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.
