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SALTED EGG CHICKEN NUGGETS

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

5.995 g

Sodium (mg)

374.661 mg

Vitamin A (IU)

148.677 IU

Saturated Fat (g)

21.044 g

Energy (kcal)

1513.444 kcal

Fat (g)

157.454 g

Trans Fat (g)

0.056 g

Salt (g)

0.937 g

Calcium (mg)

15.24 mg

Monounsaturated Fat (g)

30.914 g

Cholesterol (mg)

46.875 mg

Iron (mg)

0.725 mg

Vitamin C (mg)

11.832 mg

Fibre (g)

0.296 g

Sugars (g)

4.463 g

Protein (g)

19.079 g

Potassium (mg)

173.734 mg

Total

23.979 g

1498.643 mg

594.708 IU

84.175 g

6053.776 kcal

629.816 g

0.225 g

3.75 g

60.961 mg

123.655 g

187.5 mg

2.902 mg

47.329 mg

1.184 g

17.85 g

76.318 g

694.938 mg

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