Ingredients

  • Serves 2-4
  • Marinate:

  • 300g Chicken Thigh Fillet, cut into 3cm cubes

  • 3ml Fish Sauce

  • ½ tbsp Garlic, chopped

  • 200g Wheat Flour

  • 3g Salt

  • 2g Baking Powder

  • 2g White Pepper Powder

  • 300ml Water

  • Salted Egg Sauce:

  • 6 Salted Eggs, cooked

  • 3g Oyster Sauce

  • 12g Curly Red Chilies, thinly sliced

  • 20g Curry Leaves

  • 60g Butter

  • 5g Chicken Powder

  • 100ml Cream

  • 30g Sweet Corn Kernels, boiled

  • 20g Leek, thinly sliced

Ayam Goreng Telor Asin (Salted Egg Fried Chicken)
Recipe Courtesy of
Asian Food Network

Ayam Goreng Telor Asin (Salted Egg Fried Chicken)

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Salted egg dishes are well-loved by many and Ayam Goreng Telur Asin is no different. Juicy fried chicken coated in a buttery and creamy salted egg sauce, this Indonesian variation contains all the classic elements as well as the signature savory-sweet flavor combination. The addition of sweet corn enhances this tasty dish by giving it an extra bite and texture that delights the senses.
  • Easy
  • 60 min
  • 30 min
  • 8 min
  • 15 steps
  • 17 Ingredients
  • Easy
  • 15 steps
  • 17 Ingredients
  • 60 min
  • 30 min
  • 8 min

Directions

  1. Marinate The Chicken

    • Cut the chicken into 3cm cubes and marinate with fish sauce and garlic. Let it sit in the chiller for about 15 minutes.

    • In a medium bowl, add flour, salt, baking powder, white pepper. Mix well. 

    • Gradually add in the water in small portions and stir after each addition.



  2. Fry The Chicken

    • Over medium heat, preheat the cooking oil.

    • Add the marinated chicken into the batter and mix evenly.

    • Fry the chicken in the hot oil until golden brown.

    • Remove and drain off excess oil.

    Fry The Chicken


  3. Make The Sauce

    • To make the salted egg sauce, grate the salted egg until finely powdered.

    • Prepare a medium pan over medium heat and add in the butter.

    • Once the butter has dissolved, add in the salted egg yolk and stir until foamy.

    • Add in the red chili slices, sweet corn, curry leaves and continue to stir.

    • Add cream, oyster sauce. Stir well until thickened.

    Make The Sauce


  4. Mix & Serve

    • Add in spring onions, fried chicken and coat evenly.

    • Remove and set aside.

    Mix & Serve


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    Ingredients
    • Serves 2-4
    • Marinate:

    • 300g Chicken Thigh Fillet, cut into 3cm cubes

    • 3ml Fish Sauce

    • ½ tbsp Garlic, chopped

    • 200g Wheat Flour

    • 3g Salt

    • 2g Baking Powder

    • 2g White Pepper Powder

    • 300ml Water

    • Salted Egg Sauce:

    • 6 Salted Eggs, cooked

    • 3g Oyster Sauce

    • 12g Curly Red Chilies, thinly sliced

    • 20g Curry Leaves

    • 60g Butter

    • 5g Chicken Powder

    • 100ml Cream

    • 30g Sweet Corn Kernels, boiled

    • 20g Leek, thinly sliced

    Nutrition
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