300g Chicken Thigh Fillet, cut into 3cm cubes
3ml Fish Sauce
½ tbsp Garlic, chopped
200g Wheat Flour
2g Baking Powder
2g White Pepper Powder
Salted Egg Sauce:
6 Salted Eggs, cooked
3g Oyster Sauce
12g Curly Red Chilies, thinly sliced
20g Curry Leaves
5g Chicken Powder
30g Sweet Corn Kernels, boiled
20g Leek, thinly sliced
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.
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.
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.
Add in spring onions, fried chicken and coat evenly.
Remove and set aside.