Salted Egg Chicken Recipe


Hi guys, I’m back ! This time, with a sinful recipe that might just give you a heart-attack ! The good kind of heart-attack though. It’s time to learn how to make some Salted Egg Chicken !

Let’s start with what you’re going to need for this dish.

Deep-Fried Chicken Pieces:

  • Chicken thigh fillet – 600 grams (skin on or off to your preference)
  • Egg – 1 (raw)
  • Salt – 3 tsp (or to taste)
  • Pepper – 3 tsp (or to taste)
  • All purpose flour – 1 cup
  • Corn flour – 1/4 cup
  • Chicken powder – 2 tsp (*optional)
  • Frying oil


Salted Egg Sauce:

  • Salted egg yolks – 8 (cooked and mashed finely)
  • Bird’s eye chilli – 3 (adjust to your likeness)
  • Garlic – 5 cloves
  • Curry leaves – a handful
  • Butter – 2 tbsp
  • Evaporated milk – 250 ml (adjust to preferred consistency)
  • Sugar – 3 tbsp (or to taste)
  • Salt – 3 tsp (or to taste)
  • Cooking oil – 2 tbsp

Once you have all your ingredients ready, we can start prepping and cooking !


Step 1:

Dice up your chicken thigh fillets into bite size pieces. I would suggest 3-4 cm pieces, but there really is no size guide here. Just remember to have them all diced up equally so they can cook evenly. (*you may notice I used some breast fillets in this recipe, it worked totally fine in case you might be wondering. But thigh fillet is still preferred)


Step 2:

Season your chicken pieces with salt and pepper. Then whisk in a raw egg and mix it up with the chicken pieces. Make sure every piece is coated well.

In another bowl, mix in your 1 cup AP-flour, 1/4 cup corn flour and chicken powder (or salt).

Once you have completed both these steps, coat the chicken pieces with flour mixture and put unto a clean plate. Prepare for deep frying.


Step 3:

The next step is to deep fry your coated chicken pieces. This step is pretty straightforward, but if you are new to deep-frying, be sure that you have plenty of oil and that it is hot enough so chicken may be crispy without overcooking. (Take caution guys !)

Once they are golden-brown, lift chicken carefully with a strainer to remove excess oil.

*This step is optional, but I would really recommend it. I like to fry my chicken for the second time. This is a technique I use when frying Korean fried chicken. I do this to keep chicken crispy without it being burnt or overcooking, plus it will be mixed with gravy-ish sauce, so I do suggest a second fry !

Step 4:

Okay, now the fun part begins, making the sauce !

Have your garlic and birds eye chilli diced up and ready to go. Start by heating your oil, then putting in the chilli and curry leaves. Once it starts to get aromatic, put in your diced garlic and stir fry for another 1 minute (or until aromatic). Make sure to keep stirring to prevent burning. This step is going to spice up your salted egg sauce (especially the curry leaves)


Step 5:

Next, add in 2 tbsp of butter, and as it starts to melt, put in your mashed salted egg yolks as well. Now … keep stirring !

This step might make your sauce look like it’s heading towards doom as it may split (oil will start to rise and separate), but don’t loose hope ! Just keep stirring until you are left with no chunky bits from the egg yolk.

*I was honestly freaking out when our sauce split, but just stay positive, keep stirring ! And the next step will actually end this agony.


Step 6:

Okay, now that your sauce looks like it’s about to end up in the dump, you can start adding in your milk little by little (evaporated milk is recommended, but I was out and opted for fresh milk and it was totally fine. Phew ! )

For a creamy-ish sauce, I would recommend about 250 ml of milk. Keep stirring on medium heat until everything comes together. Then you can add in some sugar and salt. I used around 3 table spoons of sugar because I was going for a sweeter sauce. But once again, this is preference.

*Crucial note: How saucy you want your sauce (or should I say gravy) to be, is totally up to you. You can even NOT add in any milk and jump straight to seasoning for a dry coating of the chicken. But for an even creamier one, just simply add more. I would suggest for you to add your milk in little amounts until desired consistency.


Step 7:

Now that you have your sauce and chicken ready. It’s time to mix the two together and serve it to your favourite person !


Well that’s it for this recipe guys ! It doesn’t seem too scary once it’s all written out now is it ? I hope you’ve enjoyed reading this as I much as I enjoyed making it ! Please have a go and let me know how yours turned out.

Any questions are most definitely welcome. Just hit me up in the comments section down below ! Thanks for checking out this recipe and stay tuned for more. Cheers !


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