There’s something magical about fried chicken and salted egg. Every bite is a flawless balance of salty, crunchy skin and juicy, tender chicken. Give your diners the indulgence they’re craving with this super crispy salted egg chicken dish, and they’ll soon forget all about Colonel Sanders.
Watch the Creamy Salted Egg Chicken recipe video
Get smart about your time management in the kitchen with this simple tip to speed up your chicken preparation.
Here’s a tip before you start cooking
Ingredients
Chicken Thigh Marinade
- 600g Boneless Chicken Thigh, cubed
- 1 Whole Egg
- 10g Knorr Chicken Powder
- 30g Rice Flour
Salted Egg Paste
- 20ml Water
- 75g Knorr Golden Salted Egg Powder
Salted egg
- 75g Margarine
- 6g Bird’s Eye Chilli, sliced
- 6g Curry Leaves
- 100ml Evaporated Milk
- 3g Knorr Chicken Powder
- 3g Sugar
Preparation
Chicken Thigh Marinade
- Marinate chicken thigh cubes with Knorr Chicken Powder and egg in a mixing bowl.
- Chill for 2 hours before cooking.
Salted Egg Paste
- Mix water into the golden salted egg powder.
- Form into a paste and set aside.
Before Serving
- Coat chicken cubes with rice flour.
- Heat up oil in a wok until hot.
- Deep fry chicken cubes till golden brown.
- Strain and drain off oil. Set aside.
- Melt margarine in heated wok, then add in curry leaves and bird’s eye chilli.
- Add pre-mix salted egg paste.
- Stir fry on low flame till mixture is foamy.
- Add in evaporated milk, chicken powder and sugar.
- Bring to a simmer.
- Add in crispy chicken cubes and toss well in wok.
- Transfer creamy salted egg chicken to plate.
- Ready to serve.
