Salted Egg Chicken Nuggets
- 1/2 kilo chicken thigh or breast fillet cut in to nugget size
- salt and pepper for seasoning
- 12 pieces curry or Thai basil leaves
For Salted Egg – Flour Breading:
- 1/4 cup MAYA All-Purpose Flour
- 1/2 cup MAYA Cornstarch
- 1/4 cup salted egg powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- salt and pepper
- oil for deep frying
For Salted Egg Sauce:
- 2 tablespoons oil
- 1/2 cup butter
- 1 to 2 pieces medium-sized onion
- 4 to 5 pieces red chillies chopped
- 1/2 cup salted egg powder or 6 to 8 salted egg yolks steamed and mashed
Season chicken nuggets with salt and pepper. Set aside.
In a bowl, combine all the ingredients for breading. Mix well.
Using a clean zip lock, transfer the salted egg – flour mixture, then add the seasoned chicken nuggets. Zip close the opening of the zip lock. Shake the zip lock until all the chicken nuggets are coated with salted egg – flour breading.
Transfer coated chicken nuggets in a strainer to remove excess coating. Heat oil in a deep fryer over medium-heat. Deep fry salted egg chicken nuggets until golden brown.
Transfer fried chicken nuggets into a plate with paper towel to remove excess oil. Set aside.
Using the same pan and oil, deep fry curry or basil leaves for just 10 to 15 seconds. Turn off the heat and transfer the fried leaves in a plate with paper towel to remove excess oil.
For the Salted Egg Sauce:
In another pan, pour oil and melted butter, sauté onion and red chillies. Until aromatic.
Add the salted egg powder and mix well until the powder is dissolved and well mixed.
Add the fried salted egg chicken nuggets to the pan and gently tossed it to the salted egg sauce until chicken nuggets is fully covered with sauce. Add the fried leaves and gently tossed it again.
Transfer salted egg chicken nuggets into a serving plate and serve.
Yield: 13 to 15 pieces nuggets