Salted Egg Chicken
Serves 4 people
Prep time: 10 minutes
Cook time: 5 minutes
- 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 chili, sliced
In a mixing bowl, mix potato starch, rice starch and ½ tsp salt until evenly mixed.
Coat chicken with the starch mixture until 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 chicken into the oil.
Deep-fry for 3 to 5 minutes until golden.
Set aside to drain on paper towel-lined plate.
Prepare salted egg sauce
In a pan on medium heat, melt butter and sauté curry leaves for 1 minute until fragrant.
To the same pan, add grated salted egg yolks and whisk until well-combined.
Add fried chicken, remove pan from heat and toss well to coat.
Plate and serve
Transfer to serving plate and garnish with chili slices. Serve hot.