Chicken
- 1 lb boneless skinless chicken thighs cut into bite sized pieces
- 1 egg white see note
- 1/2 tbsp light soy sauce
- 1/2 tbsp Shaoxing wine
- 1/2 cup cornstarch
- High heat oil for deep frying
Salted Egg Yolk Sauce
- 4 salted egg yolks
- 3 tbsp butter
- 1-2 Thai bird’s eye chili deseeded and finely chopped, optional
- 1-2 tsp sugar
- 10-15 curry leaves or Thai basil
Instructions
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Separate the salted egg yolks from the whites. Steam the yolks over high heat for 10 minutes until cooked through, then crumble with a fork until very fine. Set aside.
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Marinate the chicken: whisk together the egg white with 1 tablespoon cornstarch until light and frothy. Add the chicken, soy sauce, and shaoxing wine and let marinate for 15 minutes.
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Place a rack over a rimmed baking sheet lined with paper towels. Heat 2 inches of oil in a high-sided, heavy bottomed pot over medium high heat until oil reaches 350°F.
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Scoop the chicken out of the marinade and toss in the remaining cornstarch. Use a pair of tongs to gently add the chicken to the hot oil in batches, being careful not to crowd the pan. Cook until golden brown, crispy, and cooked through, about 3-4 minutes, flipping as needed. Drain the chicken on your prepared rack and keep warm in the oven.
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When all the chicken is cooked and keeping warm in the oven, make the sauce: In a frying pan, melt the butter over very low heat. Add the mashed salted egg yolks to the butter and cook until it starts to foam up.
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Stir in the chili, sugar, and basil/curry leaves. Add the chicken and toss to coat evenly and enjoy immediately!
Notes
The egg white for the chicken batter is just a regular egg white, not salted.
