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.
01Ingredients
- 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
Nutrition (per serving)892kcal
- Protein42.5g
- Carbs18.2g
- Fat71.3g
Fiber 0.8 gSodium 1847 mg
02Steps
- Marinate the chicken mid-joints with salt, white pepper, and Shaoxing wine. Let it marinate for 15 minutes.
- In a bowl, combine the all-purpose flour and cornstarch. Dredge the marinated chicken mid-joints until fully coated.
- Steam the salted duck egg yolks for 10 minutes until cooked through. Mash them with a fork.
- 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.
- In a clean pan, melt the unsalted butter over medium heat. Add the minced garlic, curry leaves, and sliced red chili. Sauté until fragrant.
- Add the mashed salted duck egg yolks to the pan. Stir-fry constantly until the yolks become frothy and a sauce forms.
- Add the fried chicken mid-joints and sugar to the sauce. Toss quickly to coat evenly. Serve immediately.
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