Golden Indulgence: Crispy Chicken with Savory Salted Egg Glaze

Cut chicken thighs into bite-sized pieces. In a bowl, whisk the egg with salt and pepper. Add the chicken pieces and toss to coat evenly. In a separate shallow dish, combine cornstarch and all-purpose flour. Dredge the coated chicken pieces in the flour mixture, ensuring each piece is well-covered. Set aside.

💡 Tip: For an extra crispy coating, you can double-fry the chicken. Fry once until lightly golden, let it rest, then fry again until deep golden brown.

Heat vegetable oil in a deep wok or pot over medium-high heat to about 350°F (175°C). Carefully fry the chicken pieces in batches, ensuring not to overcrowd the pot. Fry for about 4-6 minutes per batch, until golden brown and cooked through. Remove chicken with a slotted spoon and drain on paper towels.

💡 Tip: Maintain a consistent oil temperature for optimal crispiness. Use a thermometer if available.

In a clean skillet or wok, melt the butter over medium-low heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.

💡 Tip: Low heat is key here to prevent the garlic from turning bitter.

Add the sliced red chilies (if using) and curry leaves to the skillet. Sauté for another 30 seconds until the curry leaves are fragrant.

💡 Tip: The aroma of curry leaves will bloom in the warm butter, adding a distinct fragrance.

Stir in the mashed salted egg yolks. Cook, stirring constantly, until the mixture becomes foamy and slightly thicker, about 1-2 minutes.

💡 Tip: Mash the salted egg yolks thoroughly to ensure a smooth glaze consistency.

Pour in the heavy cream and stir well to combine. Add the sugar and a pinch of salt if needed (salted egg yolks can be quite salty already). Continue to cook, stirring, until the sauce thickens to a glossy consistency that coats the back of a spoon.

💡 Tip: Taste and adjust seasoning carefully, as salted egg yolks contribute significant saltiness.

Add the fried chicken pieces to the skillet with the salted egg glaze. Toss gently but quickly to ensure each piece is evenly coated. Serve immediately.

💡 Tip: Tossing just before serving ensures the chicken coating remains as crisp as possible.