Fried Chicken with Salted Egg

Fried chicken is always good, right? Does not matter what we paired it with, most of the times it will turn to be a yummy dish. Growing up, I do not recall mom ever cooked salted eggs any other ways and we had them steamed in whole egg and eat it with plain rice. My favorite always has been the salty egg yolk, full of flavour and creamy – what about yours?

Some time ago we had dinner at this Shanghainese restaurant and my friend ordered deep fried tofu with salted egg. And that dish blew my mind away! Despite how simple it sounds, it turned out to very tasty. Crispy tofu which are quite bland marries really well with the salted egg yolk sauce, with hint of garlic, pepper, and chilli. Ever since that night, we have always ordered that dish whenever back to the restaurant.

Now, moving forward to the fried chicken version. After seeing people sharing the recipes on Facebook, I was tempted to give it a try. If it already blew our minds when paired with fried tofu, I’d imagine it would be delicious if not better with fried chicken, right? Do bear in mind, this dish packs a lot of calories so serve this for special occasions only, ok? Anyway, here is my attempt on fried chicken with salted egg.

Fried chicken:

• I am using this recipe and used about 700 grams of chicken breast fillet (best to use chicken thigh fillet for more succulent texture) – cut into bite size pieces.

Salted egg yolk sauce:

• 4 cooked salted egg yolks, mashed
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• 2 cloves garlic, finely chopped
• 3 bird eye chilli, finely sliced (adjust amount to your liking)
• 2 tablespoons of evaporated milk (substitute with plain milk, but will be less creamy)
• handful of curry leaves
• salt and pepper to taste

Firstly heat butter and oil in a pan on medium heat, then add in the finely chopped garlic and chilli.

Cook quickly until fragrant, then add the curry leaves. Pan fry until they are crisp and fragrant.

Then add the mashed salted egg yolks, cook until it is foamy and bubbly.

Turn off the heat, add the evaporated milk, pinch of salt and pepper to taste.

Toss the fried chicken pieces back in the pan until well coated with the sauce.

And there you have it, enjoy with steamy hot rice.