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This crispy salted egg chicken recipe has it all...it's crispy, juicy, slightly spicy and packed with amazing umami flavor. You'll never be able to eat just one piece of this flavor packed ultra crunchy fried chicken - not that you will want to!
Salted duck egg yolks cooked with butter, chopped Thai chilies, garlic and copious amounts of fragrant curry leaves gives us a delectable umami packed salted egg yolk sauce that goes perfect with crispy chunks of fried chicken.
And if you're worried that this salted egg chicken sounds complicated, it's not at all - and the ingredients are actually quite easy to find if you have access to an Asian market (they almost all are going to carry the required ingredients).
Jump to:
What is salted egg yolk?
A salted egg yolk is the yolk of a duck egg (traditionally) that has been soaked in a salty brine for a long period of time - about 4-8 weeks. Basically, they're cured duck eggs. Learn how to make salted eggs.
The salted egg yolks are commonly used to make Chinese mooncakes, salted egg fried rice, salted egg yolk cookies, egg custard buns (liu sha bao), glutinous rice dumplings, congee as well as in several Singapore dishes.
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Why this salted egg yolk chicken recipe works
- You can use the salted egg sauce to make salted egg chicken wings, salted egg shrimp, salted egg or even salted egg pasta!
- It' s ultra easy to make and has an amazing umami flavor. Takes under an hour to make!
- The cornstarch helps the chicken get nice and crispy in the oil, like this Indian fried chicken.
- The curry leaves add a unique flavor, like they do in this classic fish head curry, while the sugar adds just a touch of sweetness to the sauce.
- A quick marinade allows the flavors to penetrate the chicken.
Ingredients for crispy salted egg fried chicken
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Boneless Skinless Chicken Thighs: Whenever we make fried chicken, I prefer to use chicken thighs as they stay juicy and tender while cooking. This recipe does use chicken thighs, however, you can substitute chicken breast if you prefer.
Shaoxing Wine: This is a type of dry Chinese rice wine that is used often in Chinese cooking. You can substitute a dry sherry and the results will be similar.
White pepper: White pepper is similar to black pepper, but it has a lighter, more floral flavor. While I do recommend the white pepper, you CAN substitute black pepper if needed.
Salted Eggs: You should be able to find packages of cooked, salted duck eggs as any Asian grocery store. I did see they have salted eggs on Amazon as well, but have not tried them from here so cannot verify they are good. For ease, look for cooked eggs.
Curry Leaves: I looooove the flavor these curry leaves add to the salted egg sauce. They have a slight citrus/herby flavor that is difficult to pinpoint - just know they are amazing! If you don't have them, you can leave them out of the sauce.
Thai Chilies: Thai chilies can be very spicy so adjust the amount you put in the sauce based on your spice preference. If you prefer no spice, leave them out, however, you will miss some flavor. Fresh is the best, but dried chilies can work as well.
Step by step instructions
Step 1: Cut the chicken into bite-sized pieces (about 1" to 1 ½").
Pro tip: Cook the chicken in 3-4 batches to ensure you don't crowd the pan.
Step 4: Drain the chicken on paper towels and place place in a bowl.
Step 5: When all chicken is done, toss the crispy fried chicken with the salted egg sauce and sprinkle with the salt to add some extra savory flavor. Serve immediately with pressure cooker jasmine rice.
How to make creamy salted egg sauce
Peel the egg yolks and gently peel away the egg whites. The egg whites can be used in dishes like Chinese fried rice with sausage or nasi goreng kampung.
Step 3: Remove from heat and pour the chicken sauce over the fried chicken pieces and toss to coat the chicken.
Expert tips
- Do not overcrowd the pot when frying the chicken or the temperature of the oil will fall too much, causing your chicken to be soggy and oily. Cook in 2-3 batches. Make sure the oil is hot (350°F) before frying.
- If the sauce is too thick, add an addition 1-2 tablespoons of butter OR 1-2 tablespoons of coconut milk.
- If your salted eggs come uncooked, boil them in water for 10 minutes then place them immediately in an ice bath for 30 minutes. Peel and use like normal. You can also separate yolks from whites, then cook the yolks in a microwave or steamer.
Frequently asked questions
Typically, salted eggs are made from duck eggs, but if you make your own you can certainly use chicken eggs as well and the results will be great!
The salted egg sauce is creamy, rich and buttery, with a savory flavor from the egg yolks, spice from the chilies and just a touch of sweetness.
This dish is best eaten right away as the chicken will get soggy when it cools. If you do have leftovers, I recommend storing them in an airtight container in the fridge for 2-3 days.
You can reheat leftovers in an air fryer (390°F for 3-5 minutes, or until crisped and warmed through) or a toaster oven until crispy and warmed through.
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Recipe
Crispy Salted Egg Chicken
Ingredients
- 1 pound chicken thighs cut in 1 ½ - 2 inch chunks
- ¼ cup cornstarch
- ½ teaspoon finishing salt like Maldon
- Oil for deep frying
Marinade:
- 1 tablespoon soy sauce
- 2 teaspoons Shaoxing wine
- ¼ teaspoon white pepper
- ¼ cup cornstarch
Salted Egg Sauce:
- 4-5 salted duck egg yolks mashed
- 4 tablespoons butter
- 1 garlic clove minced
- 1 teaspoon granulated sugar
- 15-20 curry leaves
- 2-4 Thai chilies
Instructions
- Combine the marinade ingredients in a bowl and mix the chicken in. Marinade for 30-60 minutes.
- Heat the oil in a large pot or Dutch oven to 350°F.
- Stir in the additional ¼ cup cornstarch with the chicken.
- Slowly drop chicken pieces into the hot oil and fry until golden brown, about 3-5 minutes. Cook the chicken in 3-4 batches to ensure you don't crowd the pan.
- Drain the chicken on paper towels and place place in a bowl. When all chicken is done, toss it with the salted egg sauce and sprinkle with the salt.
- Serve immediately with steamed jasmine rice.
Salted Egg Sauce:
- Melt the butter in a small saucepan over medium low heat.
- Add in the garlic, Thai chilies, sugar and curry leaves, Stir and cook for 20-30 seconds.
- Add in the egg yolks, mashing them together with the rest of the ingredients to make a sauce. Cook until it starts to get foamy. Pour over the fried chicken pieces and toss to coat the chicken.
Expert Tips:
-
- Do not overcrowd the pot when frying the chicken or the temperature of the oil will fall too much, causing your chicken to be soggy and oily. Cook in 2-3 batches. Make sure the oil is hot (350°F) before frying.
-
- If the sauce is too thick, add an addition 1-2 tablespoons of butter OR 1-2 tablespoons of coconut milk.
-
- If your salted eggs come uncooked, boil them in water for 10 minutes then place them immediately in an ice bath for 30 minutes. Peel and use like normal. You can also separate yolks from whites, then cook the yolks in a microwave or steamer.
Nutrition
Trudy
So so good! This gas so much flavor and was a big hit!
Danielle
Great to hear!