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I'm excited to share this mouth-watering recipe for Salted Egg Yolk Fried Chicken with you! Imagine crispy, golden chicken bites, freshly fried and then generously coated in a rich, flavorful salted egg yolk sauce. This dish is the epitome of indulgence, offering a symphony of textures and flavors that will make you come back for more.
What makes this dish truly special is the luxurious salted egg yolk sauce. It's creamy, savory, and has a hint of sweetness, elevating the humble fried chicken to a culinary masterpiece. Trust me, once you've tried this decadent fusion of flavors, you'll never look at fried chicken the same way again. It's perfect for special occasions, or when you're looking to treat yourself to something extraordinary.
What is Salted Egg Yolk?
Salted egg yolks are a delicacy in various Asian cuisines, known for their rich, umami flavor and vibrant, golden color. They are made by curing eggs in brine or a mixture of clay, salt, and water for several weeks. After the curing process, the yolks take on a firm, yet crumbly texture and are separated from the egg whites. These yolks are then often steamed or cooked, either to be eaten as is or used in a variety of dishes.
What does salted egg yolk taste like?
Salted egg yolks have a unique flavor profile that can be described as rich, salty, and slightly sweet. Their taste is complex but incredibly satisfying, delivering a creamy, umami-packed punch that pairs well with a variety of ingredients. The texture is crumbly yet smooth, which adds an extra layer of complexity to dishes. The vibrant golden color also makes it visually appealing, lending a touch of elegance to any dish.
Why use salted egg yolk?
Salted egg yolk is not just an ingredient; it's a flavor enhancer that transforms ordinary recipes into extraordinary culinary delights. Its robust, rich flavor can elevate a dish, adding complexity and depth that's hard to achieve with other ingredients. In addition to its taste, salted egg yolks offer a luxurious texture, making sauces creamier and more satisfying. The iconic golden hue it imparts is also visually stunning, making any dish look as good as it tastes. Whether it's to enrich the flavor or to add a pop of color, salted egg yolk serves as a wonderful addition to a variety of dishes, turning them into instant crowd-pleasers.
Instructions for Salted Egg Yolk Fried Chicken
Frying the Chicken
- Marination Magic: First, I take the chicken pieces and marinate them with garlic powder, onion powder, salt, and black pepper. I make sure to mix everything well so the chicken absorbs all the flavors. I let it sit for at least 30 minutes.
- Heat Things Up: I pour enough vegetable oil into a deep-frying pan and heat it over medium heat. This is crucial for that perfect crispy texture we all love.
- Batter Up: While the oil is heating, I prepare the batter. I mix all-purpose flour and cornstarch in a separate bowl.
- Double Dip: Each marinated chicken piece gets a dip in beaten eggs first, and then a good roll in the flour mixture. This ensures a nice, even coat.
- Into the Fryer: Carefully, I place the coated chicken pieces into the hot oil. I fry them until they're golden brown and fully cooked, usually about 8-10 minutes. After they're done, I drain them on paper towels to remove excess oil.
Crafting the Salted Egg Yolk Sauce
- Butter Meltdown: In a separate saucepan, I melt butter over medium heat. This is the base for our luxurious sauce.
- Aromatic Beginnings: I toss in minced garlic and chopped chili (if using) into the melted butter and sauté until they release their wonderful aromas.
- Yolk It Up: Here comes the star! I add the mashed salted egg yolks to the pan. I stir until it transforms into a smooth, rich paste.
- Season to Perfection: To this, I add milk, sugar, and salt, stirring until the sauce becomes silky and well-mixed. If I'm using curry leaves or curry powder, this is when I add them.
The Final Act: Bringing it Together
- Coat and Celebrate: Finally, the moment we've been waiting for! I add the crispy chicken pieces to the saucepan with the salted egg yolk sauce. A quick toss and each piece gets beautifully coated.
- Garnish and Wow: I lay out the coated chicken pieces on a platter and sprinkle some chopped scallions and sesame seeds over them. Now they're ready to be devoured!
Reheating, Storing, and Freezing
Reheating: When it comes to reheating this Salted Egg Yolk Fried Chicken, I always opt for the oven to retain that original crispiness. Preheat your oven to 350°F (175°C) and lay the chicken pieces on a baking sheet. Heat them for about 10-15 minutes, or until they're hot and crispy again. If you've stored the sauce separately, gently reheat it in a saucepan over low heat until it's smooth and warm.
Storing: If you have any leftovers, I recommend storing the chicken and salted egg yolk sauce separately. Place the chicken pieces in an airtight container and refrigerate for up to 3 days. For the sauce, pour it into a separate container with a lid and store it in the fridge for up to a week. Keeping them separate ensures that the chicken stays crispy and makes for easier reheating later.
Freezing: Believe it or not, you can also freeze this dish for future indulgence. Lay the fried chicken pieces on a baking sheet and freeze them until they're solid. Once that's done, transfer them to a zip-top freezer bag and store for up to 3 months. As for the salted egg yolk sauce, pour it into an airtight container, leaving some room for expansion, and freeze for up to a month. When you're ready to enjoy the dish again, thaw everything in the fridge overnight and follow the reheating steps above.
Recipe
Salted Egg Yolk Fried Chicken
Equipment
- Deep-frying pan or wok
- Cooking spatula
- Paper towels
- Plate or platter
Ingredients
For the Fried Chicken:
- 1.5 lbs chicken wings or boneless thighs cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 eggs beaten
- Vegetable oil for frying
For the Salted Egg Yolk Sauce:
- 4 salted egg yolks mashed
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 red chili finely chopped (optional)
- 1 tablespoon milk
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 sprig curry leaves or a pinch of curry powder optional
Garnish:
- Chopped scallions
- Sesame seeds
Instructions
Preparing the Fried Chicken
- Marinate the Chicken: In a mixing bowl, combine chicken pieces, garlic powder, onion powder, salt, and black pepper. Mix well and let it marinate for at least 30 minutes.
- Heat Oil: In a deep-frying pan, heat enough vegetable oil over medium heat.
- Prepare the Batter: In a separate bowl, mix all-purpose flour and cornstarch.
- Dip and Coat: Dip each marinated chicken piece into the beaten eggs, then coat it with the flour mixture.
- Deep Fry: Carefully place the coated chicken pieces into the hot oil. Fry until golden brown and fully cooked, about 8-10 minutes. Remove and drain on paper towels.
Making the Salted Egg Yolk Sauce
- Melt Butter: In a saucepan, melt the butter over medium heat.
- Sauté Aromatics: Add minced garlic and chopped chili (if using). Sauté until fragrant.
- Add Salted Egg Yolk: Stir in the mashed salted egg yolks. Cook until it forms a smooth paste.
- Add Liquids and Season: Add milk, sugar, and salt. Stir until the sauce is smooth and well-combined. If using, add curry leaves or curry powder and cook for an additional minute.
Combining and Serving
- Toss Chicken in Sauce: Add the fried chicken pieces into the saucepan with the salted egg yolk sauce. Toss until each piece is well-coated.
- Garnish and Serve: Place the coated chicken pieces on a platter. Sprinkle with chopped scallions and sesame seeds before serving.
Nutrition
Salted Egg Yolk Fried Chicken - FAQ
Absolutely! Chicken breasts can also work well in this recipe. Just adjust the frying time as breasts may cook more quickly than thighs or wings.
Yes, you can. However, coconut milk adds a unique richness and aroma to the sauce. Regular cow's milk will make the sauce less rich and flavorful.
This dish pairs wonderfully with steamed jasmine rice, stir-fried vegetables, or even a simple side salad.
Hanna Tolberd says
Great Recipe, my family loved it. There were no left overs
Michael Whiting says
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Paul Elder says
One of my favorite recipes. 🙂