Salted Egg Yolk Crispy Chicken Wings鹹蛋黃脆皮雞翼
Succulent chicken wings with a crispy exterior coated in crumbly salted egg yolk and aromatic spices, creating a luxurious umami flavor with a delicate crunch. A modern Hong Kong favorite that combines traditional preserved egg with contemporary cooking techniques.
01Ingredients
- 800g Chicken wings
- 4 pieces Salted egg yolks
- 50g Tapioca starch
- 30g All-purpose flour
- 2tsp White pepper powder
- 1tsp Salt
- 1tbsp Sesame oil
- 1tbsp Soy sauce
- 2 cloves Garlic
- 1 inch Ginger
- 3 stalks Scallions
- 15 leaves Curry leaves
- 1.5 liters Vegetable oil for frying
- 2tbsp Butter
- 1tsp Soy sauce (for coating)
Nutrition (per serving)685kcal
- Protein38.5g
- Carbs12.8g
- Fat52.1g
Fiber 0.3 gSodium 582 mg
02Steps
- Pat chicken wings dry with paper towels and place in a bowl.
- Add soy sauce and sesame oil to chicken wings and marinate for 15 minutes.
- Mix tapioca starch, flour, white pepper powder, and salt in a separate bowl.
- Coat marinated chicken wings evenly with the starch mixture.
- Heat vegetable oil in a wok or large pan to 180°C (350°F).
- Carefully add chicken wings to hot oil and deep fry for 8-10 minutes until golden brown and crispy.
- Remove fried chicken wings with a slotted spoon and drain on paper towels.
- Mash salted egg yolks in a bowl until fine crumbs form.
- Mince garlic and ginger together.
- Heat butter in a clean wok or large pan over medium heat.
- Add minced garlic and ginger, stir-fry until fragrant for 30 seconds.
- Add curry leaves and stir-fry for 10 seconds.
- Add mashed salted egg yolks to the wok and stir continuously for 20 seconds.
- Add fried chicken wings to the wok and toss gently to coat evenly with the salted egg yolk mixture.
- Add soy sauce and toss for 10 seconds.
- Transfer to a serving plate and garnish with chopped scallions.
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