Golden Crispy Salted Egg Yolk Chicken

Golden Crispy Salted Egg Yolk Chicken

Course: Entree
Cuisine: Singaporean
Prep Time: 40 minutes
Cook Time: 30 minutes
Rest between 1st & 2nd frying:: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 servings
Author: Marvellina
Pieces of crispy battered chicken are coated in savory salted egg yolk sauce and aromatic curry leaves
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For the chicken:

  • 800 gr boneless skinless chicken thighs cut into bite-size pieces
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • Cooking oil for deep frying


Salted egg yolk sauce:


Steam the salted egg yolks: (can be done the day before if you like)

  • Separate the yolks from the white. Steam the salted egg yolks (if using raw salted eggs) for 5 minutes over high heat and then mashed with a fork

Marinate the chicken pieces:

  • Place the chicken pieces in a large mixing bowl. Add salt and pepper and let them marinate for 30 minutes

Prepare the batter: (only when you are ready to fry the chicken)

  • Preheat about 2 inches of oil in a deep pot. Pour about 1 1/2 to 2-inch of oil into a pot. Preheat the oil to 300 F. It helps if you have deep fryer thermometer, if not, you can sprinkle a bit of flour on the oil. If nothing happens, the oil is not ready, if the flour got burn straight away, it's too hot. If it sizzles steadily, it's ready
  • Whisk the cornstarch and baking powder together and pour in the ice-cold water. Stir to mix

First frying:

  • Coat the food with the batter and fry the food. Do this in batches as we don't want to lower the temperature of the oil too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. The batter won't get crispy just yet
  • Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving

Second frying:

  • Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 350 F. When it's ready, fry the food for the second time. This round should be quicker. The chicken will turn brown much quicker this round and they will get crispy
  • Remove from the oil to an absorbent paper towel. Repeat with the rest

Keep the fried chicken warm:

  • You can keep the rest warm in a preheat oven at around 200 F and serve when you are done with frying and making the salted egg yolk sauce

Salted egg yolk sauce:

  • Melt the butter in a large skillet over medium heat. Add the curry leaves and fry until crispy. Add the mashed and cooked salted egg yolks and chopped chili (if using). The salted egg yolks will turn frothy and fragrant. Add salt and sugar and stir to mix
  • Add the fried chicken pieces into the sauce and toss to make sure the sauce coats the chicken pieces evenly. Turn off the heat and transfer to a serving platter. Serve immediately