Focused recipe
Salted Egg Chicken
Crispy fried chicken tossed in a rich and creamy salted egg glaze with butter, curry leaves, and chilies.
Malaysian Singaporean Updated 9/23/2025
Ingredients
Measured from the catalog payload.
- 1 1/2 lbs chicken thigh fillet cut into bite size pieces
- 1 piece egg beaten
- 1/2 cup cornstarch
- 1/2 cup all purpose flour
- 6 grams maggi magic sarap
- 2 cups cooking oil
- 5 pieces salted egg yolk mashed
- 3 1/2 tablespoons butter
- 5 cloves garlic minced
- 2 pieces red chili sliced
- 12 pieces curry leaf
- 200 ml carnation everyday creamer
- 1 teaspoon sugar
- salt
Instructions
6 cooking steps
- Place chicken in a bowl. Add Maggi Magic Sarap, then coat with beaten egg. Dredge in cornstarch and flour until well covered.
- Heat oil in a deep pan over medium high heat. Fry chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain excess oil on paper towels.
- In a clean pan, melt butter over low heat. Add garlic and sauté until lightly golden and fragrant.
- Add sliced chilies and curry leaves. Cook for 30 seconds until fragrant.
- Add mashed salted egg yolks. Stir until bubbly and foamy. Pour in Carnation Everyday Creamer and stir until smooth and slightly thick.
- Season glaze with sugar and a pinch of salt. Toss in fried chicken and mix quickly until evenly coated. Transfer to a plate and serve hot with rice.
Catalog details
Useful for browsing and sync.
Main Course, Chicken salted egg Public recipe Revision 1
Recipe notes
- For extra crispiness, fry the chicken twice.
- Adjust chili according to your spice preference.
- Best served immediately with steamed rice.