Salted egg yolk chicken, a crown jewel of Southeast Asian cuisine, is a symphony of textures and flavors. Crispy golden fried chicken plays counterpoint to the rich, creamy, and slightly sweet salted egg yolk sauce. Each bite is a delightful explosion – the savory crunch of the chicken mingles with the luxurious sauce, offering a hint of umami and a subtle salty tang. The vibrant orange hue of the sauce adds a touch of visual appeal, making this dish as pleasing to the eye as it is to the palate. While its origins are debated, salted egg yolk chicken has become a beloved staple across the region. Whether served with rice or noodles, it’s a guaranteed crowd-pleaser. So next time you crave a dish that’s both decadent and satisfying, look no further than the salted egg yolk chicken!
Ingredients:
- 300g MD Pre-Fried Breaded Chicken Karaage (bite-sized chicken pieces prepped for frying)
- 50g Unsalted Butter
- ¼ cup Curry Leaves
- 1-2 Bird’s Eye Chilies (depending on spice preference)
- 35g Knorr Golden Salted Egg Yolk Powder
- 50ml evaporated milk (Optional, for a creamier sauce)
- Salt and pepper to taste
Instructions:
- Preparation of Chicken: Air fry the MD Chicken Karaage according to instructions on the packaging.
- Preparation of Salted Egg Yolk Sauce: Melt the butter in a wok or large pan over medium heat. Add the curry leaves and bird’s eye chilies, and sauté until the curry leaves are slightly crisp and fragrant.
- Combine Flavors: Lower the heat and stir in the Knorr Golden Salted Egg Yolk Powder. If using, add the evaporated milk and whisk to combine. Season with salt and pepper to taste (Be mindful of the saltiness from the salted egg yolk powder and Chicken Karaage.)
- Complete the Dish: Add the cooked chicken pieces to the wok and toss well to coat them evenly in the salted egg yolk sauce.
- Serve: Enjoy your Easy Salted Egg Yolk Chicken while it’s warm!
