Ingredients

  • Serves 4 people
  • 1 kg chicken fillets (cut into strips)

  • 6 salted egg yolks (boiled and grated)

  • 6 stalks curry leaves

  • 1 cup potato starch

  • 1 cup rice starch

  • 125 g butter

  • 1 ½ cup vegetable oil

  • 1 tsp red chilli (sliced)

  • salt (to taste)

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Recipe Courtesy of
Asian Food Network

Salted Egg Chicken

This is not a trend, salted egg is here to stay. It's famously good on crab, snacks, pretty much anything fried. No matter how epic your Asian meal is, the salted egg dish tends to steal the show and what most people secretly save a little more room for. Salted Egg is addictive on most things, we admit that, but if we had to pick one use for it, this authentic Asian Salted Egg Chicken recipe would be it. Very few steps, minimal ingredients that when combined are hard not to be delicious and easy to get right, try not to eat it all directly off the pan before serving.
  • Medium
  • 10 min
  • 5 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Medium
  • 2 steps
  • 9 Ingredients
  • 10 min
  • 5 min
  • 10 min

Instructions

  1. Coat and deep-fry chicken

    • In a mixing bowl, add chicken, potato starch, rice starch and ½ tsp salt and mix until chicken is evenly coated.
    • In a pot on high heat, heat 1 ½ cup vegetable oil. When oil is hot, shake off excess starch and gently place into the oil. Deep-fry for 3 to 5 minutes until golden. 
    • Set aside to drain on papertowel-lined plate.
    Coat and deep-fry chicken


  2. Stir-fry salted egg chicken

    • In a pan on medium heat, melt butter and sauté curry leaves for 1 minute until fragrant.
    • Add grated salted egg yolks and whisk well until well-combined.
    • Add fried chicken, remove pan from heat and toss well to coat.
    Stir-fry salted egg chicken


Garnish and Serve!

Transfer to serving plate and garnish with chilli slices. Serve hot.

Garnish and Serve!

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Ingredients
  • Serves 4 people
  • 1 kg chicken fillets (cut into strips)

  • 6 salted egg yolks (boiled and grated)

  • 6 stalks curry leaves

  • 1 cup potato starch

  • 1 cup rice starch

  • 125 g butter

  • 1 ½ cup vegetable oil

  • 1 tsp red chilli (sliced)

  • salt (to taste)

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