Salted Egg Chicken

Chicken Marinade

• 400 g chicken, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1/2 tbsp garlic powder

Crispy Batter

• 40 g rice flour
• 70 g cornstarch
• 60 g all-purpose flour
• 230 ml water
• oil, for deep-frying

Salted Egg Sauce

• 3 salted egg yolks, cooked and mashed
• 10 curry leaves
• 3-4 tbsp butter
• 2 chillies, finely chopped
• 6 garlic cloves, minced
• 250 ml evaporated milk (7% fat)

Directions

• Toss the chicken with the soy sauce, rice vinegar, white pepper, cornstarch, and garlic powder. Let it marinate for at least 15 minutes.
• Whisk the rice flour, cornstarch, all-purpose flour, and water into a smooth, pourable batter. Dip the marinated chicken pieces to coat.
• Heat oil to about 170 C / 340 F. Fry the chicken in batches until golden and crisp, 4-5 minutes. Drain; for extra crunch, fry a second time for 1-2 minutes, then drain.
• In a wide pan, melt the butter over medium heat. Add the curry leaves and chopped chillies and fry until the leaves are fragrant and crackling.
• Add the minced garlic and cook until just golden. Stir in the mashed salted egg yolks and cook 1-2 minutes until the sauce turns foamy and sandy.
• Pour in the evaporated milk and simmer gently, stirring, until the sauce is creamy and lightly thickened.
• Add the fried chicken and toss until every piece is glossy and coated. Serve hot with steamed rice.

From @she.eats.icook on Instagram (JJ). The reel has no spoken or written method, so these directions are the standard salted egg chicken technique built from her ingredient list and the frying/tossing shown on screen.