Salted Egg Yolk Chicken

Method

1. Cut chicken breasts into 3cm size pieces.
2. Add pepper, sugar and salt into the chicken pieces and toss gently to combine. Leave it to marinate for 15 minutes.
3. Meanwhile, steam 8 salted egg yolks for 10 minutes.
4. Once done, mash the salted egg yolks as fine as possible.
5. In a pan on a Rinnai Gas Stove or Hob, add 4 tbsp oil to a hot pan.
6. On medium to medium high heat, fry salted egg yolks until foamy.
7. Then add minced garlic, minced ginger into the mixture and fry together. Once fragrant, set the mixture aside.
8. Add 1 beaten egg yolk to the chicken pieces and mix well.
9. Pour potato starch on a plate, and evenly coat the chicken pieces.
10. In a wok, heat cooking oil to 160°C and deep fry the chicken pieces until golden brown. Once done, drain the chicken pieces and set aside.
11. In a pan, melt the butter before adding the chopped birds-eye chilies, curry leaves and the salted egg yolk mixture to fry together.
12. Once fragrant, add the fried chicken pieces to combine and coat the pieces with the sauce mixture.
13. Garnish with curry leaves and more chilies if desired.
14. Serve hot with white or brown rice. Enjoy!