Salted egg yolks, so simple and yet to yummy especially when it has been transformed into a sweet, savory, rich sauce that perfectly coats a tender crispy piece of fried chicken. This is such a simple dish, filled with flavours, textures and everything in-between that is just sure to blow your mind. A great addition to your fried chicken nights, perfect with some fries, rice, noodles or even as a sandwich. A simple sauce that perfectly captures Asian and Western food in one simple dish. Trust me if you have not had this, get your butt into the kitchen and start making it. Your tongue, belly and your mind will thank me later.
400g of Chicken Thighs
3 Salted Egg Yolks
1/4 Cup of All Purpose Flour
1/2 Cup of Corn Flour
4 Cloves of Garlic
3tb of White Vinegar
1/2 Cup of Double Cream
2tb of Light Soy Sauce
1tb of Sugar
Start by peeling and mincing 4 cloves of garlic. Set this aside into a large mixing bowl.
Cut your chicken thighs into small bite size pieces and add it into your mixing bowl.
To that mixing bowl add in 3tb of white vinegar, 2tb of light soy sauce and give the whole mixture a good mix.
Once its been perfectly mix add in 1/4 cup of plain flour and 1/2 a cup of corn flour. Give it a good mix till each piece of chicken is perfectly coated.
Heat up a pot of oil on medium high heat and once hot gently fry your chicken till golden and crispy. Set it a side whilst you prepare the sauce.
Gently smash your egg yolks till then crumble into a fine powder, almost like wet sand.
In a large wok add in a little bit of oil over medium heat, once hot add in your curry leaves and 1/2 a cup of double cream along with your salted egg yolks and 1/8 a cup of water.
Gently stir till the egg yolks are completely dissolved, season the sauce with 1tb of sugar and some light soy sauce (if its not salty enough).
Add in your crispy chicken coat it well in the sauce and serve it up and enjoy. Optionally you can add in some red chilis if you want to add in some colour and some heat.