Salted Egg Yolk Fried Chicken Recipe
An Iconic Chinese Fried Chicken
Servings: 4
Calories: 418kcal
Ingredients
Chicken
- 1 lb boneless skinless chicken thighs cut into bite sized pieces
- 1 egg white see note
- 1/2 tbsp light soy sauce
- 1/2 tbsp Shaoxing wine
- 1/2 cup cornstarch
- High heat oil for deep frying
Salted Egg Yolk Sauce
- 4 salted egg yolks
- 3 tbsp butter
- 1-2 Thai bird’s eye chili deseeded and finely chopped, optional
- 1-2 tsp sugar
- 10-15 curry leaves or Thai basil
Instructions
- Separate the salted egg yolks from the whites. Steam the yolks over high heat for 10 minutes until cooked through, then crumble with a fork until very fine. Set aside.
- Marinate the chicken: whisk together the egg white with 1 tablespoon cornstarch until light and frothy. Add the chicken, soy sauce, and shaoxing wine and let marinate for 15 minutes.
- Place a rack over a rimmed baking sheet lined with paper towels. Heat 2 inches of oil in a high-sided, heavy bottomed pot over medium high heat until oil reaches 350°F.
- Scoop the chicken out of the marinade and toss in the remaining cornstarch. Use a pair of tongs to gently add the chicken to the hot oil in batches, being careful not to crowd the pan. Cook until golden brown, crispy, and cooked through, about 3-4 minutes, flipping as needed. Drain the chicken on your prepared rack and keep warm in the oven.
- When all the chicken is cooked and keeping warm in the oven, make the sauce: In a frying pan, melt the butter over very low heat. Add the mashed salted egg yolks to the butter and cook until it starts to foam up.
- Stir in the chili, sugar, and basil/curry leaves. Add the chicken and toss to coat evenly and enjoy immediately!
Notes
The egg white for the chicken batter is just a regular egg white, not salted.
Nutrition
Calories: 418kcal | Carbohydrates: 17.4g | Protein: 36.8g | Fat: 21.6g | Saturated Fat: 9.4g | Cholesterol: 334mg | Sodium: 302mg | Potassium: 311mg | Fiber: 0.1g | Sugar: 1.7g