Soy-Free Salted Egg Chicken
Elevate your dinner game with this flavorful Soy-Free Salted Egg Chicken recipe, a delicious twist on a beloved Southeast Asian dish. Featuring tender, crispy chicken thigh pieces coated in a creamy, buttery salted egg yolk sauce, this dish is packed with umami and free from soy-based seasonings, making it a great alternative for those with dietary restrictions. Aromatic curry leaves and a touch of bird’s eye chili add a fragrant, spicy kick, while a drizzle of honey balances the bold flavors with a hint of sweetness. Quick to prepare and irresistibly indulgent, this dish is perfect for savory weeknight dinners or as a standout dish at your next gathering. Pair with steamed rice for a complete meal that’s sure to impress!
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Ingredients
- 500 grams Chicken thighs
- 4 pieces Salted egg yolks
- 60 grams Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 milliliters Oil
- 30 grams Butter
- 3 cloves Garlic cloves
- 15 leaves Curry leaves
- 1 piece Bird's eye chili
- 1 tablespoon Honey
- 2 tablespoons Water
Directions
Step 1
Begin by preparing the chicken: Cut the chicken thighs into bite-sized pieces and blot them dry with paper towels to remove excess moisture.
Step 2
In a large mixing bowl, combine the cornstarch, salt, and black pepper. Add the chicken pieces to the bowl and toss to coat them evenly in the cornstarch mixture.
Step 3
Heat the oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, fry the chicken pieces in batches to avoid overcrowding. Cook each piece until golden brown and crispy, about 6-8 minutes per batch. Set aside the fried chicken on a paper towel-lined plate to drain excess oil.
Step 4
Steam the salted egg yolks for about 10 minutes until they are firm. Once steamed, mash the yolks into a smooth paste using a fork.
Step 5
In a clean large pan, melt the butter over medium heat. Add the minced garlic cloves and fry until they are fragrant and lightly golden.
Step 6
Add the mashed salted egg yolks to the pan and stir continuously until they become foamy and fragrant.
Step 7
Toss the curry leaves and finely sliced bird's eye chili into the pan. Cook for about 1 minute to release their aromas.
Step 8
In a small bowl, stir together the honey and water, then pour this mixture into the pan. Stir well to create a creamy sauce.
Step 9
Return the fried chicken pieces to the pan, tossing them in the salted egg mixture until they are evenly coated.
Step 10
Garnish with additional curry leaves and serve immediately while hot.
Nutrition Facts
| Serving size | (1096.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5018.4 |
| Total Fat 430.6g | 0% |
| Saturated Fat 83.1g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 4880.5mg | 0% |
| Sodium 22936.6mg | 0% |
| Total Carbohydrate 89.9g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 19.9g | |
| Protein 195.2g | 0% |
| Vitamin D 39.8IU | 0% |
| Calcium 635.6mg | 0% |
| Iron 27.3mg | 0% |
| Potassium 1746.6mg | 0% |
Source of Calories