Salted Egg Chicken

Recipe courtesy of Nik Michael Imran


  1. In a mixing bowl, mix equal amounts of both starches seasoned with salt.
  2. Coat chicken with the mix of two seasoned startches.
  3. Deep fry until golden and almost cooked through.
  4. In a wok, melt butter on medium heat for sautéing curry leaves for a minute until fragrant.
  5. Add grated salted egg yolks and whisk well until combined and foamy.
  6. Add fried chicken, turn off the fire and toss well to coat.


  • 1kg Chicken Fillets, cut into strips
  • 1 cup Potato Starch
  • 1 cup Rice Starch
  • 6 stalks Curry Leaves
  • 6 Salted Egg Yolks, boiled and grated
  • 125g Butter
  • 1 ½ cups Cooking Oil
  • Salt to taste