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Crispy Chicken with Salted Egg Yolk Sauce

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 300 g boneless, skinless chicken thigh cut into bite-size pieces
  • 1 tbsp soy sauce
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 large egg
  • 1/2 cup cornstarch
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 3 cooked, salted duck egg yolk
  • 1 stalk green onion cut into 1-inch strips

Instructions

  • Place the bite-sized chicken thigh in a mixing bowl. Add soy sauce, salt, and black pepper and mix well.
  • In a small bowl, beat egg until blended and pour into the bowl of chicken marinade and combine. Add the cornstarch and mix well until well-combined and there are no visible white cornstarch. The batter should have a sticky consistency and every piece of chicken should be evenly coated.
  • Fill up a deep pan with canola oil to about 1 inch of depth and heat over medium high heat. Test by dropping a drop of the batter into the oil. If it sizzles and immediately floats into the surface, then the oil is hot enough. Gently drop the chicken into the hot oil one at a time and fry over medium high heat for 2-3 minutes, or until cooked thoroughly. Remove chicken from oil and let rest on a drying rack for 5 minutes. Once the fried chicken have rested for 5 minutes, gently drop them into the hot oil and fry for a second time, about 1 minute or until golden brown and crispy. When ready, remove chicken from oil and let cool on a drying rack.
  • In a small bowl, mash the cooked salted duck egg into very small crumbles and set aside.
  • Heat 1 tbsp of unsalted butter on a pan over medium high heat and let melt. Add the minced garlic and stir fry until tender and fragrant. Add the other 2 tbsp of unsalted butter into the pan and let melt. Once melted and slightly bubbling, add the mashed cooked salted duck egg into the pan and mix until a thick sauce forms. Cook while stirring continuously until the sauce becomes foamy and doubles in quantity, about 1-2 minutes. Add the fried chicken and the green onions into the pan and combine until every piece of chicken is coated with the sauce. Remove from heat and serve with hot white rice.