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!
  • 20 mins

    Cooking Time

  • Easy


  • 10 mins

    Prep Time

  • 4 People


  • 250 g chicken thigh (boneless, cubes)
  • 2 tbsp ginger juice
  • a dash Of salt
  • 1 tbsp potato flour
  • 500 ml oil (for deep-frying)


  • 6 tbsp Knorr Salted Egg Yolk Powder
  • 4 tbsp oil
  • 2 tbsp garlic
  • 1 tbsp sugar
  • 1 red chilli (chopped)
  • 1/4 cup curry leaves

  1. Marinate chicken with ginger juice, salt, pepper and egg yolk for 15 mins. Coat meat with corn flour and potato flour evenly.

  2. Deep fry chicken until meat is about 80% cooked. Remove from oil and let it rest for 5 minutes.

  3. 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.

  4. Refry meat until golden brown. Drain oil completely and toss into salted egg mixture until evenly coated.

  5. Serve hot.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 1403.03 kcal
Protein (g) 19.08 g
Sugar (g) 4.46 g
Fat (g) 144.95 g
Fibre (g) 0.3 g

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