Salted egg yolk chicken wings

A moment on the lips, forever on the hips.

I'm probably late on this salted egg yolk craze but better late than never...

By now, you've probably heard or even eaten salted (duck) egg yolk fish skin or chips....

Or the crisp-fried lizards in packets of salted egg fish skin in Singapore?!

If not, where the hell have you been?!  🤣 

Salted egg yolk is a popular ingredient in Chinese cooking, from soups to traditional baked mooncakes and now the ubiquitous salted egg yolk fish skin or chip snacks which exploded in Singapore's food scene 2 years ago. 

And there's of course, the salted egg yolk fried chicken, an Asian-inspired take of the ever popular poultry. Fried wings are simply coated with rich and creamy egg yolk sauce. Original recipe calls for 20 curry leaves but I can't find it here so I sub it with both lime zest and Thai basil. 

Recipe adapted from MeatMen

15 pieces chicken wings or 600 grams boneless whole chicken legs, cut into bite-sized pieces
1 egg, beaten
120 grams sweet potato starch or potato starch
Cooking oil, for deep-frying
2-3 bird's eye chillis, sliced
Zest of 2 limes
10 pieces Thai basil
40 grams butter

Marinade for chicken:

3/4 tsp coarse sea salt
1/2 tsp raw sugar
1/4 tsp ground white pepper
1 tsp cooking sake or Chinese rice wine

Salted egg yolk sauce:

6 egg yolks
1 tbsp oil
1 tsp minced garlic
1 tsp minced ginger

* Marinate chicken for at least 2 hours, preferably overnight in the fridge (or 1 hour, if using boneless chicken pieces). Take out chicken from the fridge and let stand at room temperature for 30 minutes before using.

* Add beaten egg to the marinated chicken. Set aside.

* Prepare salted egg yolk sauce: Steam egg yolks over medium heat for 10 minutes. Once cooked,  push yolks through a fine-wire mesh sieve to get a smooth texture or mash with fork (or potato masher) as fine as you can.

* Heat oil in a wok or pan over medium heat, add the mashed salted egg yolks and stir fry until foamy, about 3-6 minutes. Add in the garlic and ginger and fry until fragrant, about 1 minute. Dish out and set aside.

* Coat chicken with potato starch, shaking out excess.

* Heat enough oil for deep-frying. Fry chicken in batches for 8-10 minutes or until cooked through. Place in a wire rack to drain excess oil, set aside.

* In a clean pan, heat 2 tsp oil over medium heat, add chillis, lime zest and basil. Stir fry for about 30 seconds, add in butter and egg yolk sauce and fry until fragrant, about 1 minute. Add in the fried wings and toss until evenly coated with the sauce. Dish up and serve. Best eaten with rice.


  1. These must have tasted really really yummy coated with salted egg yolks!


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