1/2kilo chicken thigh or breast filletcut in to nugget size
salt and pepper for seasoning
12piecescurry or Thai basil leaves
For Salted Egg – Flour Breading:
1/4cupMAYA All-Purpose Flour
1/4cupsalted egg powder
salt and pepper
oil for deep frying
For Salted Egg Sauce:
1 to 2piecesmedium-sized onion
4 to 5piecesred chillieschopped
1/2cupsalted egg powder or 6 to 8 salted egg yolkssteamed 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.