Salted Egg Chicken Nuggets
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Salted Egg Chicken Nuggets

Bite-sized chunks of tender chicken thigh, fried to perfection and coated in a rich and creamy salted egg sauce- it's no wonder that this dish is a local favorite!

  • 10 min Preparation Time
  • 20 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 250 g Chicken thigh (boneless, cubed)
  • 2 tbsp Ginger juice
  • a dash of Salt
  • a dash of White pepper
  • 1 Egg yolk (lightly beaten)
  • 2 tbsp Corn Flour
  • 1 tbsp Potato flour
  • 500 ml Oil (for deep-frying)
  • Sauce:
  • 6 tbsp Knorr Salted Egg Powder
  • 4 tbsp Oil
  • 2 tbsp Garlic
  • 1 tbsp Sugar
  • 1 Red Chilli (chopped)
  • ¼ cup Curry Leaves
  • Marinate chicken with ginger juice, salt, pepper and egg yolk for 15 mins. Coat meat with corn flour and potato flour evenly.
  • Deep fry chicken until meat is about 80% cooked. Remove from oil and let it rest for 5 minutes.
  • Meanwhile, sauté garlic and sugar until sugar is lightly caramelized. Add red chilli and curry leaves. When curry leaves are slightly crisp, lower heat and add Knorr Salted Egg Powder. Keep frying until fragrant.
  • Refry meat until golden brown. Drain oil completely and toss into salted egg mixture until evenly coated.
  • Serve hot.
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