Indulge in juicy and tender deep-fried chicken pieces, coated with a creamy and velvety egg yolk sauce with aromatic spices like garlic and curry leaves that adds a decadent touch.
prep time
cook time
ingredients
Using cooked salted duck egg yolks in vacuum pack is the best option. Lay them evenly on a baking tray lined with parchment paper. Bake for approximately 10 mins at 160°C until they begin to release oil. Cool completely.
Transfer the yolks to a food processor, and pulse until they have a very fine, powder-like consistency.
Add the oil, sugar, salt, and powdered yolks to a nonstick pan set over medium/low heat. Stir and cook for 8-10 minutes, until the sauce is bubbling very slightly. Do not use high heat, or the sauce may burn.
Cool, and store in a clean, air-tight container. It can be kept in the refrigerator for 1 month if clean utensils were used to scoop. It can also be used as dipping sauce.
To make stir fried chicken with salted egg yolk sauce, marinate chicken in sesame oil for 15 min, and heat oil to approximately 160°C.
In a mixing bowl, combine all-purpose flour, cornstarch, and McCormick Sea Salt. Set aside.
When the oil reaches required temperature, coat chicken lightly with flour mix. Deep fry until golden.
Heat saucepan over medium high heat. Add a tablespoon of vegetable oil then add fresh garlic. Give a quick fry and be careful not to burn it. When garlic turns golden, add the Salted Egg Yolk Sauce, curry leaves and red long chilli. Stir fry for another 30 seconds.
Add the fried chicken to the wok and stir fry quickly for a minute. Serve immediately.
