Salted Egg Yolk Fried Chicken Mid-Joints 鹹蛋黃金沙雞中翼

Crispy fried chicken mid-joints coated in a rich, savory salted egg yolk sauce, offering a delightful balance of umami and a hint of sweetness.

Nutrition (per serving)

Ingredients

• 500g Chicken mid-joints
• 4 Salted duck egg yolks
• 30g All-purpose flour
• 15g Cornstarch
• 10g Curry leaves
• 5g Red chili (small, sliced)
• 15g Garlic (minced)
• 30g Unsalted butter
• 10g Sugar
• 5g Salt
• 2g White pepper
• 15ml Shaoxing wine
• 500ml Cooking oil

Steps

1. Marinate the chicken mid-joints with salt, white pepper, and Shaoxing wine. Let it marinate for 15 minutes.
2. In a bowl, combine the all-purpose flour and cornstarch. Dredge the marinated chicken mid-joints until fully coated.
3. Steam the salted duck egg yolks for 10 minutes until cooked through. Mash them with a fork.
4. Heat cooking oil in a wok to 170-180°C (340-350°F). Deep-fry the coated chicken mid-joints until golden brown and crispy. Remove and drain excess oil.
5. In a clean pan, melt the unsalted butter over medium heat. Add the minced garlic, curry leaves, and sliced red chili. Sauté until fragrant.
6. Add the mashed salted duck egg yolks to the pan. Stir-fry constantly until the yolks become frothy and a sauce forms.
7. Add the fried chicken mid-joints and sugar to the sauce. Toss quickly to coat evenly. Serve immediately.

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