Salted Egg Yolks Fried Wings

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There are some leftover salted egg yolks after the Dragon Boat Festival. Salted egg yolk fried wings straight pop into my mind.

Egg yolk chicken wings are really flavoring explosions, highly praised for its unique flavor, crispy on the outside, tender on the inside, and tempting with their salty and fragrant taste.

Other than the flavor that driving everyone’s insane. The key to this dish is to double fry the chicken wings until they are golden and crispy before coating them with a rich sauce of salted egg yolk and season them to make every bite full of rich taste and irresistible flavor.

Since the fried chicken is mixed with salted egg yolks and melted butter, I must admit that this is a really greasy dish.  Eat this sparingly, then.

I cut and divide my wings into mid wings and drummets. And I am going to give a shallow cut on them for better penetration during the marinating.

Just oyster sauce, soy sauce and white pepper make up the basic marinade for the chicken.  After marinating for about half an hour, dust the chicken with flour and deep-fry it until it's crispy.

Evaporated milk will be added to some recipes.  But not in my version.  Melt the butter and fry the curry leaves till they are crispy. Then, add the mashed salted egg yolk and cook until it becomes bubbling. Add the fried wings and coat them thoroughly. That’s it. How easy was that!!

Whether it is a main dish for a family dinner or a snack for a gathering with friends, this egg yolk chicken wings will become the star of the table.

 

INGREDIENTS

800g chicken wings, separate the mid wings and the drummets

2 tbsp oyster sauce

2 tbsp light soy sauce

1 tsp pepper

6 pcs cook salted egg yolks, steamed and mashed

2 springs of curry leaves

1 cup of tapioca flour

1 tbsp baking powder

50g butter

5 bird eyes chilies, diced

1 tsp sugar

 


METHOD

1.Cut and divide the chicken into mid wings and drummets and give a shallow cut to the wings.

2. Marinade the wings with oyster sauce, soy sauce and white pepper for half an hour.

3. Combine the tapioca flour and baking powder on a plate. Coat each piece of chicken with tapioca flour, shaking off excess, and fry deep until golden brown. Remove them from the wok.

4. Wait until the oil reaches back the temperature once more, put back the fried chicken into it and let it fry for another 2 to 3 seconds to make it extra crispy.

5. Heat up the wok and melt the butter. Fry the curry leaves and diced chilies until aromatic.

6. Add mashed egg yolks and sugar. Let the mixture boil and bubble. Add the fried chicken to the egg yolk mixture, stir over LOW HEAT until all the chicken wings are thoroughly coated. ENJOY!!

 

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