Make crispy, creamy Salted Egg Yolk Chicken at home with this easy recipe. Enjoy fried chicken coated in savory, rich salted egg yolk sauce!

What’s up, everyone? It’s Dimsimlim here, the Wolf of Wok Street—and today, we’re cooking up one of my all-time favorite dishes: Salted Egg Yolk Chicken. If you’ve been following me for a while, you know I’m all about that crispy, creamy combo, and this recipe? It’s all that and more.

Crispy chicken, bathed in a luscious salted egg yolk sauce that’s just too good to resist. If you’re into fried chicken and you haven’t tried it with salted egg yolk—what are you even doing with your life? Let’s change that right now.

What’s Salted Egg Yolk, Anyway?

You might be thinking, “Salted egg yolk? That sounds a little wild.” Well, let me hit you with the basics. Salted egg yolk is the rich, golden center of a salted duck egg. They cure the eggs in salt, which makes the yolk super savory and umami-packed.

It’s like a magical ingredient that adds this salty-sweet depth to anything it touches. In Asia, we’ve been using salted eggs in everything from mooncakes to stir-fries for centuries, and now it’s your turn to get a taste of this flavor-packed goodness.

Where Did Salted Egg Yolk Chicken Come From?

Alright, here’s a fun little fact for you—this iconic dish actually hails from Singapore and Malaysia. Salted Egg Yolk Chicken is a total crowd-pleaser in those parts, found everywhere from hawker stalls to zi char restaurants.

It’s one of those dishes that makes you think, Why didn’t I discover this sooner? The dish started popping up in the 1980s, and since then, it’s become a beloved comfort food in Southeast Asia.

The magic ingredient? Salted egg yolk. It’s been around for ages and adds this rich, savory kick to the chicken that’s hard to beat. Over time, it spread across the globe, and now it’s something everyone—whether you’re in Singapore or halfway around the world—can enjoy at home.

Why You Need to Make Salted Egg Yolk Chicken Right Now

Alright, listen up—if you love crispy chicken (who doesn’t?), and you’re into rich, creamy sauces, then this dish is calling your name. This Salted Egg Yolk Chicken isn’t just food—it’s an experience. The crispy chicken, drenched in that velvety, savory sauce… every bite is pure joy.

Trust me, once you try it, you’ll be hooked. It’s the kind of dish that’s perfect for impressing your friends or just treating yourself on a lazy weekend. The best part? You don’t need to leave your house to get that restaurant-quality flavor.

What You’ll Need

Before we get cooking, here’s everything you’ll need. It’s simple, I promise—you don’t need to be a pro chef to nail this.

For the Chicken

• Chicken Thighs: 600g of chicken thigh, cut into bite-sized cubes. This is where the magic happens—chicken thighs are juicy, tender, and they fry up beautifully, giving you that crispy crunch and flavor-packed bite.
• Chicken Powder: 2 teaspoons of chicken powder. It’s a quick way to boost that savory umami flavor without complicating things.
• Ginger: 1 teaspoon of minced ginger. Fresh ginger adds a zing and warmth that complements the chicken perfectly.

• White Pepper: A pinch of white pepper. It adds a subtle spice to elevate the flavor without overpowering the dish.
• Cooking Wine: 1 tablespoon of cooking wine. It’s essential for adding a touch of depth to the marinade and enhancing the overall flavor.
• Sesame Oil: 1 tablespoon of sesame oil. This ingredient brings that distinct, aromatic richness that ties everything together.

• Salt: 1/4 teaspoon of salt. It’s the finishing touch that helps bring out all the other flavors.
• Cornstarch: 1 tablespoon of cornstarch. This is your crispy secret—coating the chicken to get that golden crunch when fried.
• Oil: 1 liter of vegetable or canola oil for frying. The oil needs to be hot to get that perfect crispy texture. Trust me, this is key.

For the Batter

• Self-Raising Flour: 1 cup of self-raising flour. This helps the batter puff up nicely and gives the chicken that crispy, airy exterior.
• Corn flour: ½ cup of corn flour. You want that smooth, crispy texture, and corn flour is the way to achieve it.
• Water: 1 cup + 2 tablespoons of water. This is just the right amount to make the batter thick and crispy.

For the Salted Egg Yolk Sauce

• Garlic: 4 garlic cloves, minced. You need garlic to give that savory, aromatic foundation to the sauce.
• Bird’s Eye Chili: 1 bird’s eye chili, finely chopped. A bit of spice here, but you can adjust to your liking. If you’re not into the heat, you can leave it out.
• Curry Leaves: 10 curry leaves. They add an incredible fragrance and texture to the sauce. If you can get them, don’t skip them!

• Butter: 2 tablespoons of butter (30g). This makes the sauce creamy and smooth, which helps carry the salted egg yolk flavor.
• Salted Egg Yolks: 4 salted egg yolks (steamed and mashed) or 4 tablespoons of salted egg yolk powder. This is the star of the sauce! It brings that rich, savory, and unique flavor.
• Chicken Powder: 2 teaspoons of chicken powder. This intensifies the savory taste, making the sauce even more flavorful.

Let’s Cook That Salted Egg Yolk Chicken!

Alright, enough talk. Let’s get to the good stuff.

Marinate the Chicken

1. Cut your chicken thighs into bite-sized pieces (or, if you’re feeling fancy, you can leave them whole). In a bowl, mix the chicken thigh cubes with chicken powder, minced ginger, white pepper, cooking wine, sesame oil, and salt.
2. Now, toss your chicken in there and let it marinate for about 30 minutes. This is going to make your chicken super tender and flavorful, setting the stage for that next-level taste.

Fry the Chicken

3. Now, heat up that oil. You want it nice and hot—350°F should do the trick. Once it’s ready, toss your marinated chicken in a little more cornstarch, ensuring it’s evenly coated, and then dip it into the batter (self-raising flour, cornflour, and water) until it’s fully coated. Carefully drop the chicken pieces into the hot oil, frying in batches so they don’t crowd each other.
4. Fry until golden and crispy (about 5–7 minutes per batch), then let them rest on a wire rack to drain off any extra oil.

Pro tip: Double fry them if you want next-level crispiness. Trust me, it’s worth it.

Make the Sauce

5. While the chicken’s resting, let’s get the sauce going. In a separate bowl, combine self-raising flour, cornflour, and water. Stir until the batter is smooth and free of lumps.
6. Then, steam your salted egg yolks for about 10-15 minutes until they’re firm. Mash them up with a fork until they’re nice and crumbly. In a clean pan, melt 2 tablespoons of butter over medium heat, then add in the mashed salted egg yolks and stir them around until they form a smooth, rich paste.

5. Add in the minced garlic, chopped bird’s eye chili, and curry leaves. Stir-fry until fragrant, and then pour in the evaporated milk, letting the sauce simmer for a few minutes until it thickens up.

Coat the Chicken

8. (Here’s the fun part), take your crispy chicken and toss it in the salted egg yolk sauce until every single piece is coated in that creamy, golden goodness. If you’ve got some crispy curry leaves hanging around, throw them in for extra crunch and aroma. It’s time to dig in and enjoy!

Expert Tips for Perfect Salted Egg Yolk Chicken

Double Frying Is Your Friend

Want that extra crunch? Double fry your chicken. The first fry cooks it through, and the second gives it that insane crispiness.

Use Fresh Salted Egg Yolks

Freshly steamed salted egg yolks give your sauce the best flavor and texture. If you can, go for raw salted egg yolks and steam them yourself.

Customize the Spice

I love a little heat in this dish, but if you’re not into spice, just skip the chilies or go easy on them.

Perfect the Sauce

If you prefer a thicker sauce, you can simmer it a little longer. If you want more sauce, add a splash more evaporated milk.

Serving Suggestions

Honestly, this dish is perfect with just a bowl of steamed rice, but if you want to get fancy, here are some fun ways to serve it:

Tacos: Yup, you heard me right. Salted egg yolk chicken in a taco is next-level. Just add some shredded lettuce and a few slices of jalapeños (if you’re into spice).

Lettuce Wraps: Want a low-carb version? Wrap your chicken in crispy lettuce leaves and dive in!

Noodles: Toss your chicken over some noodles for a satisfying, comfort meal.

Storing and Reheating Leftovers

If, by some miracle, you’ve got leftovers, you can store them in the fridge for up to 3 days. Reheat them in an air fryer or oven at 350°F for 10-15 minutes to bring that crispy crunch back.

Wrapping It Up

And that’s a wrap, folks! You’ve just made the Ultimate Salted Egg Yolk Chicken. Crispy, creamy, savory, and all kinds of delicious. I hope you give this a try and tag me in your posts when you do. You know I love seeing all your creations! Remember to tag me @Dimsimlim and use #SaltedEggYolkChicken—I can’t wait to see what you come up with.

Until next time, happy cooking from your Wolf of Wok Street!

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