Chicken Salted Egg

A delicious Chicken Salted Egg recipe featuring crispy, juicy, slightly spicy chicken coated in amazing umami flavor, a rich, creamy salted egg sauce with garlic, chili, and aromatic curry leaves. Ideal for serving with steamed rice and you’ll never be able to eat just one piece!

Craving something flavorful? Try this Chicken with Salted Egg recipe! Crispy chicken meets a creamy salted egg sauce with aromatic garlic, chili, and curry leaves, creating a rich and satisfying dish perfect for rice. A great addition to your fried chicken nights, perfect with some fries, rice, noodles, or even as a sandwich.

Salted Egg is such a cheese for a European dish

Salted eggs are one of those special Asian ingredients. It may not be essential, but every household would have these at some point. These are the yolks of salted eggs, typically duck eggs. They’re cured in salt over a period of time, so it’s salty. Here in Indonesia, you can easily buy duck salted eggs, and usually, the shell has a blue Tosca color, not like the regular egg with a white or brown shell. You can actually eat the whites as well, though most people would just use the yolks as an ingredient.

Just like parmesan, salted egg yolks are incredibly versatile. You can simply grate cooked egg yolks onto pasta, toast, or anything else you want to add a bit of oomph to. It can be added to a sauce and added to stir-fries for extra umami. Salted egg yolks are also beloved as a sweet ingredient.

So, are you in the same boat as me that salted egg is such a cheese for Europeans? In the flexibility and usage in the kitchen. However, both of them are great and always make the dish extra!

Making Chicken with Salted Egg is a delicious and savory dish that has gained popularity in many Asian cuisines, especially in Chinese, Filipino, and Singaporean cooking. The salted egg adds a rich, umami flavor to the chicken, creating a creamy, slightly salty coating that complements the tender meat. Here’s a simple recipe to help you make Chicken with Salted Egg at home.

Ingredients of Chicken Salted Egg

Chicken

• Chicken; Boneless, skinless thighs chicken are ideal for dishes that require frying or marinating because they cook quickly and stay moist. The rich, dark meat from thighs offers more flavor than breast meat, which makes it perfect for a flavorful dish like Chicken with Salted Egg.
• Garlic grated; adds a pungent, savory flavor that enhances the dish. In this case, grating the garlic will make it more integrated into the batter or marinade.
• Chicken Stock Powder; adds an extra layer of savory flavor (umami) to the chicken.
• MSG;  MSG helps to amplify the savory, meaty flavors of the chicken and the salted egg sauce. This is optional, you can totally skip MSG too
• Pepper; provides a subtle heat and a slight pungency that contrasts with the richness of the salted egg sauce.
• Flour; I use all-purpose flour to help create a crispy exterior when frying the chicken. It provides the structure and texture needed to hold the batter together,
• Cornstarch; is crucial for creating a light, crispy coating on the chicken. When mixed with flour, it ensures that the fried chicken has a delicate crunch without being too heavy.
• Baking Powder; helps the batter become light and fluffy. It contributes to the crispy texture of the chicken’s coating and ensures the outer layer puffs up slightly when fried, giving the chicken a nice crispiness without being dense.
• Ice Water; The cold water causes the batter to firm up quickly when it hits the hot oil, leading to a crunchy, crisp exterior.

Salted Egg

• Salted Duck Egg Yolk; Salted duck eggs are commonly used in Asian cuisines and have a rich, savory, and slightly briny flavor. The salted egg yolk gives the sauce its signature creamy, umami-packed flavor. The salty, slightly grainy texture of the yolks blends beautifully into a sauce, making it both decadent and flavorful.
• Garlic; adds depth and complexity to the sauce, helping to balance the richness of the salted egg yolks.
• Bird’s Eye Chili; adds a spicy kick to the salted egg sauce, balancing the richness of the egg yolks and providing a flavorful contrast
• Curly Red Chili; provides color and mild heat to the dish. It also adds a sweet-spicy undertone, complementing the Bird’s Eye chili while not overpowering the sauce.
• Curry Leaves; Curry leaves are aromatic, dark green leaves commonly used in Indian and Southeast Asian cooking. contribute a unique, earthy aroma and flavor that brightens the richness of the salted egg yolks This would be the most unmissable ingredient.
• Milk; helps to thin out the salted egg yolk and gives the sauce a smooth, creamy consistency.
• Seasoning; I use Chicken Stock Powder, Sugar, and MSG. I didn’t add more salt as you know salted egg is already salty enough
• Margarine; adds richness and creaminess to the sauce. It helps to emulsify the ingredients and creates a smooth, velvety texture in the salted egg sauce.
• Vegetable Oil; For fry the crispy chicken. Also, for sauteing the salted egg sauce and melting down margarine with oil so that the butter won’t burn. The oil added will help slow it down.

How to Make Chicken Salted Egg

Start by cutting the chicken thighs into bite-sized pieces. This allows for even cooking and makes it easier to coat each piece with the seasoning.

Then, in a medium mixing bowl, combine the chicken pieces with the rest of the chicken ingredients, and mix everything thoroughly until the chicken is evenly coated with the flour-cornstarch mixture. This coating will help achieve a crispy texture when frying.

Now prepare for the frying process. Heat oil in a pan over medium heat.

Once the oil reaches the right temperature (you can test it by dropping a small amount of batter into the oil; it should sizzle immediately), carefully add the chicken mixture to the hot oil.

Deep fry the chicken for about 6-8 minutes or until the pieces are golden brown and crispy. It’s important to fry the chicken in batches to avoid overcrowding the pan, which can cause the chicken to cook unevenly.

After frying, remove the chicken from the oil and let it rest on a cooling rack for 5 minutes. This will allow excess oil to drain off and help the coating set.

Once the chicken has rested, turn the heat to high and fry the chicken again for 2 more minutes. This double-frying method ensures the chicken is extra crispy and crunchy.

After the second fry, remove the chicken from the pan and place it back on the cooling rack to drain off any remaining oil. This final resting step is crucial for keeping the chicken crispy

Salted Egg

While the chicken is resting, start preparing the salted egg sauce. In a mixing bowl, crack open the salted duck egg yolks and mash them until smooth.

In a separate pan over low heat, add margarine and vegetable oil. Once the margarine has melted and the oil is hot, add the garlic, bird’s eye chili, curly red chili, and curry leaves. Sauté the ingredients for a few minutes, stirring constantly, until fragrant. Now, add the mashed salted egg yolks to the pan. Stir for about 1 minute, allowing the yolks to cook slightly, and blend with the aromatic oil. The salted egg yolks will start to become creamy and fragrant.

Next, pour in the milk and continue stirring. The milk helps to smooth out the salted egg yolks and create a silky sauce.

Add the chicken stock powder, MSG, and sugar to the pan. Stir the mixture until all the ingredients are well combined and the sauce begins to thicken. Once the sauce has thickened to your desired consistency (it should be smooth and creamy, but not too runny), add the fried chicken back into the pan.

Gently stir the chicken pieces in the sauce, making sure they are evenly coated with the salted egg sauce.

Remove the pan from the heat and transfer the chicken with salted egg onto a serving plate.

Serve the dish immediately with steamed rice. The combination of the crispy chicken and rich, savory salted egg sauce is perfect when paired with warm, fluffy rice.

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