Crispy Butter Salted Egg Yolk Popcorn Chicken
I'm easily amused whenever I see Korean Fried Chicken referred as KFC. Love that correlation!!! Or maybe because I simply love fried chicken. LOL!
Although I'm a health conscious person, I can't deny that I love fried chicken. All sort of fried chicken... the fast food KFC, the Korean KFC and particularly the KFC popcorn chicken!
Here, I'm cooking the Southeast Asian style of popcorn chicken. Popcorn chicken that is served with an extra naughty extra tasty butter salted egg yolk sauce... OMG!!! I surrender!!!
Although I'm a health conscious person, I can't deny that I love fried chicken. All sort of fried chicken... the fast food KFC, the Korean KFC and particularly the KFC popcorn chicken!
Here, I'm cooking the Southeast Asian style of popcorn chicken. Popcorn chicken that is served with an extra naughty extra tasty butter salted egg yolk sauce... OMG!!! I surrender!!!
I must admit that there is nothing healthy in this post! It is fried chicken that is so delicious that I can't say "no"! LOL!
Oh well... I just have to convince myself that once a while it is ok to feast on some naughty food. Ops!
Southeast Asian style of Popcorn chicken? This is what I did...
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| Plain crispy bite size fried chicken ... |
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| + drizzles of butter salted egg yolk sauce... |
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| = sweet salty crispy buttery tasty fried chicken!!! OMG!!! I surrender!!! |
Here's a video showing how I cooked this irresistible popcorn chicken. Now tell me if you can resist eating these chicken... LOL!
And here's the recipe.
Serves 4 to 6 as snack sizes
To marinate the chicken, you need:
1 tbsp (15ml) light soy sauce
2 tbsp (30ml) Chinese Shaoxing cooking wine
2 tsp finely grated garlic
2 tsp finely grated ginger
1 tsp caster sugar
1/4 tsp ground white pepper
500g chicken thigh fillets, skinless and boneless, cut into bite sizes
To marinate the chicken:
Mix soy sauce, wine, garlic, ginger, sugar and pepper until combined. Add soy sauce mixture to chicken and mix until all the chicken are well coated with the soy sauce mixture. Cover chicken with cling wrap and marinate at room temperature for 15 mins.
To fry the chicken, you need:
adequate potato starch, to coat the chicken generously before frying
adequate vegetable oil for deep-frying
1-2 tbsp trans-fat free Crisco shortening, optional but it will make your chicken extra extra extra crispy!!!
To fry the chicken:
Coat individual pieces of chicken generously with potato flour.
Heat a wok or saucepan with a deep level of oil plus trans-fat free Crisco shortening with medium heat until 180°C (350°F) or until you can see bubbles around a piece of chicken added into the heated oil. Cook until chicken turn golden brown and crispy. Remove and drain any excess oil on paper towels.
To cook the sauce, you need:
25g butter, can be unsalted or salted - do not add salt if you are using salted butter
1 tsp coarsely minced garlic - not too finely minced because it will burn easily
about 30 curry leaves
1 long red chili, de-seeded and sliced thinly, omit if you don't like spicy food.
3 salted duck egg yolks, about 70g, fully cooked, use egg yolks only and roughly mashed wth a fork
1 tsp caster sugar or more to taste
1/2 tsp salt
Note: I must admit that I'm stingy with this amount of sauce. Please feel free to cook double of this amount if you like enjoy your chicken to be coated with more sauce.
To cook the sauce:
Add butter, garlic, curry leaves, chili (optional), salted egg yolk crumbs, sugar and salt into a small saucepan. Cook at low heat and stir occasionally until mixture is bubbly and the yolks are slightly nutty and light golden colour.
Remove from the heat. Drizzle sauce onto fried chicken. Serve immediately before your chicken will lose its crisp!!! Enjoy!!!
Happy Cooking
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