Chef-tested recipe
Make salted egg chicken with crispy chicken thigh, salted egg yolks, curry leaves, chili, butter, evaporated milk, and rich sauce.
Recipe at a glance
- Servings
- 4 to 6
- Prep Time
- 25 minutes
- Cook Time
- 25 minutes
- Total Time
- 50 minutes
- Cuisine
- Singaporean / Asian
- Course
- Main Dish
- Difficulty
- Intermediate
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- Chicken thigh, boneless, cut into pieces — 1000 g
- Salt — 8 g paid link
- White pepper — 3 g
- Egg — 1 pc
- Cornstarch — 180 g Shop paid link
- Cooking oil for frying — 800 ml paid link
- Butter — 100 g
- Salted egg yolks, cooked and mashed — 8 pcs
- Curry leaves — 20 g
- Red chili, sliced — 20 g
- Evaporated milk — 120 ml
- Sugar — 10 g paid link
Preparation Overview
Fry the chicken until crisp first, then toss quickly in the salted egg sauce right before serving.
Method
Season chicken with salt and white pepper. Mix with egg, then coat with cornstarch. Fry until golden and crisp, then drain. Melt butter in a pan over medium heat. Add curry leaves and chili until fragrant. Add mashed salted egg yolks and cook until foamy. Add evaporated milk and sugar, then stir into a sauce. Toss fried chicken quickly in the sauce and serve.
Beginner Technique Notes
Do not overcook the sauce after adding milk or it may split.
Tips and Variations
Serve immediately so the chicken stays crisp.
Serving Ideas
- Serve with rice and fresh cucumber slices.
Storage
Best eaten fresh. Reheat leftovers in an oven or air fryer, not microwave.
Nutritional Value
Estimated 480 to 700 kcal per serving depending on frying oil absorbed.
Allergen Notes
Contains egg, milk, and chicken. May contain gluten if using seasoned starch blends.
Frequently Asked Questions
Can I use chicken breast?
Yes, but thigh stays juicier.
Can I make it less rich?
Use less butter and a little more evaporated milk.
Why did the sauce split?
The heat may have been too high after adding milk.
