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Chicken with salted egg glaze
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5 from 1 vote

Salted Egg Chicken

Crispy fried chicken tossed in a rich and creamy salted egg glaze with butter, curry leaves, and chilies.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Malaysian, Singaporean
Keyword: salted egg
Servings: 4 people
Calories: 1772kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Mixing bowl For seasoning and dredging chicken
  • 1 Deep frying pan For frying chicken until golden and crispy
  • 1 Strainer or tongs To remove chicken from hot oil
  • 1 Clean skillet For cooking the salted egg glaze

Ingredients

  • 1 1/2 lbs chicken thigh fillets cut into bite size pieces
  • 1 piece egg beaten
  • 1/2 cup cornstarch
  • 1/2 cup all purpose flour
  • 6 grams Maggi Magic Sarap
  • 2 cups cooking oil for deep frying
  • 5 pieces salted egg yolks mashed
  • 3 1/2 tablespoons butter
  • 5 cloves garlic minced
  • 2 pieces red chilies sliced
  • 12 pieces curry leaves
  • 200 ml Carnation Everyday Creamer
  • 1 teaspoon sugar
  • salt to taste

Instructions

  • Place chicken in a bowl. Add Maggi Magic Sarap, then coat with beaten egg. Dredge in cornstarch and flour until well covered.
    1 1/2 lbs chicken thigh fillets, 1 piece egg, 1/2 cup cornstarch, 1/2 cup all purpose flour, 6 grams Maggi Magic Sarap
  • Heat oil in a deep pan over medium high heat. Fry chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain excess oil on paper towels.
    2 cups cooking oil
  • In a clean pan, melt butter over low heat. Add garlic and sauté until lightly golden and fragrant.
    3 1/2 tablespoons butter, 5 cloves garlic
  • Add sliced chilies and curry leaves. Cook for 30 seconds until fragrant.
    2 pieces red chilies, 12 pieces curry leaves
  • Add mashed salted egg yolks. Stir until bubbly and foamy. Pour in Carnation Everyday Creamer and stir until smooth and slightly thick.
    5 pieces salted egg yolks, 200 ml Carnation Everyday Creamer
  • Season glaze with sugar and a pinch of salt. Toss in fried chicken and mix quickly until evenly coated. Transfer to a plate and serve hot with rice.
    1 teaspoon sugar, salt

Notes

  • For extra crispiness, fry the chicken twice.
  • Adjust chili according to your spice preference.
  • Best served immediately with steamed rice.

Nutrition

Calories: 1772kcal | Carbohydrates: 31g | Protein: 33g | Fat: 170g | Saturated Fat: 34g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 90g | Trans Fat: 1g | Cholesterol: 304mg | Sodium: 242mg | Potassium: 450mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1488IU | Vitamin C: 122mg | Calcium: 92mg | Iron: 2mg