What exactly is salted egg yolk?

Salted egg yolk is the rich, golden center of a salted duck egg. The eggs are cured in salt, giving the yolk a savory, umami-packed flavor. It's a staple in many Asian dishes, adding depth and a unique taste.

Can I use chicken breasts instead of thighs?

While chicken breasts can be used, I recommend chicken thighs for this dish. Thighs are juicier and hold up better when frying, ensuring your chicken stays tender and flavorful.

How do I make the salted egg yolk sauce?

After steaming and mashing the salted egg yolks, sauté them with butter, garlic, and curry leaves. Add a touch of sugar to balance the flavors, and toss in your fried chicken pieces to coat them evenly.

Can I make this dish spicier?

Absolutely! Adding Thai bird's eye chilies to the sauce will give it a nice kick. If you're not into spice, feel free to skip them.

How do I achieve that crispy texture?

The key is double frying the chicken. The first fry cooks the chicken through, and the second fry crisps up the coating, giving you that perfect crunch.

Can I prepare this dish in advance?

Yes, you can! After the first fry, let the chicken cool, then refrigerate. When you're ready to serve, do the second fry to reheat and crisp up the chicken. Prepare the sauce fresh for the best flavor.

What can I serve this with?

This dish pairs perfectly with steamed rice. For a twist, try it in tacos with shredded lettuce and a squeeze of lime, or wrap it in lettuce leaves for a low-carb option.

How do I store leftovers?

Store any leftovers in the fridge for up to 3 days. To reheat, fry or air fry the chicken until crispy again. Reheat the sauce separately and toss it with the chicken just before serving.

Can I use instant salted egg yolk mix?

Yes, if you have access to it, you can use instant salted egg yolk mix as a shortcut. Just follow the package instructions and proceed with the rest of the recipe.

Is this dish suitable for meal prep?

While the chicken can be pre-fried and stored, the sauce is best made fresh to maintain its creamy texture. Assemble the dish just before serving for the best results.

Crispy Salted Egg Yolk Chicken – Flavor You Can’t Miss!

Ingredients

Scale

Chicken

600g chicken thigh, cut into bite-sized cubes
2 tsp chicken powder
1 tsp ginger, minced
A pinch of white pepper
1 tbsp cooking wine
1 tbsp sesame oil
1/4 tsp salt
1 tbsp cornstarch
1 litre vegetable or canola oil (for frying)

Batter

1 cup self-raising flour
½ cup cornflour
1 cup + 2 tbsp water

Sauce

4 garlic cloves, minced
1 bird’s eye chilli, finely chopped
10 curry leaves
2 tbsp butter (30g)
4 salted egg yolks (steamed and mashed) or 4 tbsp salted egg yolk powder
2 tsp chicken powder
1/4 tsp white pepper
1 tsp sugar
1 tsp MSG or YumYum seasoning (optional)
1 cup evaporated milk

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Instructions

In a bowl, mix chicken thigh cubes with chicken powder, minced ginger, white pepper, cooking wine, sesame oil, and salt. Let the mixture marinate for 30 minutes. Add cornstarch just before frying and coat the chicken evenly.
In a separate bowl, combine self-raising flour, cornflour, and water. Stir until the batter is smooth and free of lumps.
Heat 1 litre of vegetable or canola oil in a wok over medium-high heat. Dip each piece of marinated chicken into the batter, ensuring it’s fully coated. Carefully place the chicken into the hot oil in batches, frying until golden and crispy (about 5–7 minutes per batch). Remove the fried chicken and drain on paper towels.
Clean the wok, then melt 2 tablespoons of butter over medium heat. Add minced garlic, chopped bird’s eye chilli, and curry leaves. Stir-fry until fragrant. Add mashed salted egg yolks or salted egg yolk powder, mixing until they dissolve into a thick paste.
Sprinkle in chicken powder, white pepper, sugar, and MSG (if using). Pour in the evaporated milk and stir until the sauce thickens slightly.
Return the fried chicken to the wok and toss it in the salted egg sauce until each piece is well-coated.
Transfer the chicken to a serving plate. Serve hot with steamed rice or a crispy fried egg for a perfect meal combination!

Author: Vincent Yeow Lim
Prep Time: 15
Cook Time: 25
Category: chicken
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1
Calories: 5381
Sugar: 11.6 g
Sodium: 2683.4 mg
Fat: 519.1 g
Carbohydrates: 109.8 g
Fiber: 10.7 g
Protein: 84.3 g
Cholesterol: 681.4 mg