Dairy-Free Salted Egg Chicken
Indulge in the irresistible flavors of Dairy-Free Salted Egg Chicken, a modern twist on the beloved classic! This dish features tender, golden-fried chicken thigh fillets enveloped in a luscious, dairy-free salted egg yolk sauce made creamy with coconut cream. The aromatic combination of garlic, curry leaves, and a hint of red chili adds layers of depth and complexity, while a delicate sprinkle of black pepper enhances every bite. Perfectly suited for those seeking a dairy-free alternative, this recipe maintains all the rich, savory decadence that makes salted egg chicken so iconic. Serve it over steamed rice for a satisfying meal that's sure to please the whole family.
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Ingredients
- 500 grams Chicken thigh fillets
- 4 pieces Salted egg yolks
- 75 grams Cornstarch
- 250 milliliters Vegetable oil
- 3 cloves Garlic
- 10 pieces Curry leaves
- 1 piece Red chili
- 100 milliliters Coconut cream
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Salt
Directions
Step 1
Begin by washing the chicken thigh fillets and pat them dry with a paper towel. Cut into bite-sized pieces.
Step 2
Steam the salted egg yolks for 10 minutes until fully cooked, then mash them finely with a fork. Set aside.
Step 3
Place the chicken pieces in a bowl, add the cornstarch, and toss until well-coated.
Step 4
In a large frying pan, heat the vegetable oil over medium-high heat. Fry the coated chicken pieces until golden brown and cooked through, about 6-8 minutes.
Step 5
Remove the chicken from the pan and place it on a paper towel-lined plate to drain any excess oil.
Step 6
Reduce the oil in the pan to about 2 tablespoons and return to medium heat. Add the minced garlic and sauté until fragrant.
Step 7
Add the curry leaves and sliced red chili to the pan, stir-frying for 1 minute.
Step 8
Add the mashed salted egg yolks to the pan, stirring continuously over low heat until they are bubbly and creamy.
Step 9
Pour in the coconut cream, stirring to combine and form a creamy sauce.
Step 10
Add the fried chicken pieces back into the pan, tossing them in the sauce until completely coated.
Step 11
Season with ground black pepper and salt to taste. Stir and cook for an additional 2-3 minutes to ensure the chicken is thoroughly coated and heated through.
Step 12
Once done, serve the dairy-free salted egg chicken hot with steamed rice or your preferred side.
Nutrition Facts
| Serving size | (1146.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5011.0 |
| Total Fat 435.8g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 142.2g | |
| Cholesterol 4780mg | 0% |
| Sodium 21636.3mg | 0% |
| Total Carbohydrate 140.4g | 0% |
| Dietary Fiber 2.4g | 0% |
| Total Sugars 54.8g | |
| Protein 160.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 628.9mg | 0% |
| Iron 27.3mg | 0% |
| Potassium 1946.6mg | 0% |
Source of Calories