Pieces of crispy battered chicken coated in savory salted egg yolk sauce and aromatic curry leaves. They have an amazingly sweet, savory, and umami flavors all in one.
1-2 Thai red chiliseeded and finely chopped, optional
1tspsugaror more to taste
Instructions
Steam the salted egg yolks:
Separate the yolks from the white. Steam the salted egg yolks (if using raw salted eggs) for 10 minutes over high heat and then mashed with a fork as fine as possible
Marinate the chicken pieces:
Place the chicken pieces in a large mixing bowl. Add the marinate ingredients and let them marinate for 15 minutes
After that add the beaten eggs and toss to coat the chicken
First frying:
Whisk the potato starch and salt together
Coat the food with potato starch evenly. Shake off any excess 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. It won't get crispy yet
Remove from the oil to a rack. Let them cool down for at least 15 minutes or longer 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 the next day or whenever you want to serve it
Second frying:
Remove any crumbs from the oil and bring it back up to hot again over high heat. 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 preheated 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. Remove the curry leaves and set aside. Add the mashed and cooked salted egg yolks and cook until they are foamy. Add sugar and chili (if using)
Add the fried chicken pieces into the sauce and toss to make sure the sauce coats the chicken pieces evenly. Add curry leaves and give a final toss. Turn off the heat and transfer to a serving platter. Serve immediately