This Salted Egg chicken wings recipe is Crunchy fried chicken wings coated with buttery-taste of salted egg yolk sauce, amazingly delicious and highly addictive. A perfect treat for every dinner or snack.
Salted Egg Chicken Wings are becoming popular in Singapore and Malaysia, as well as in all Asian countries. It is one of my favorite dishes because of its umami taste and mild spice. A combination of a buttery-taste of salted egg yolk sauce and a slight spiciness that helps improve your appetite, and you’ll certainly go for a second round. It is similar to buffalo wings, but instead of using a hot pepper sauce, this recipe uses a special salted egg yolk sauce. If you are a fan of salted egg, this is certainly the one dish you don’t want to miss.
WHAT IT IS MADE OF?
It is made of chicken wings, which can also be used in other parts of it, coated with tasty breading flour and salted egg yolk sauce mixed with butter, which gives the taste of “buttered chicken” plus a mild salty taste of salted egg and spiciness of chili flakes. The flour helps to seal in chicken juices to keep it moist. The sauce was just too perfect. This will certainly stimulate more of your fried chicken and your salted egg cravings. It tastes really sweet, savory, and the umami tastes all in one. The salted egg yolk was mashed and combined with the melted butter and chili flakes until the butter thickens and then the fried chicken was added until it was absorbed from the fried chicken coating. What I really like about this dish is the unique, mild, spicy flavor and the salted egg is not actually that salty. It has an odd powder texture taste while you are eating it, but it is only going to magically disappear.
WHAT IS UMAMI?
Umami or “savoriness” is one of the five basic tastes – sweet, bitter, salty and sour. It was discovered more than a century ago and is commonly defined as tasty or “meaty taste.” Umami is a Japanese term means “pleasant, appetizing taste.” It is understood that umami, a taste of monosodium glutamate, is one of five recognized essential tastes. Taste appreciation begins with taste receptors in the tongue.
Salted Egg Chicken Wings
500 grams Chicken wings (season with salt & pepper)
- FOR BREADING
1/4 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
- FOR SALTED EGG YOLK SAUCE
3 tablespoon butter (or margarine)
3 to 4 pieces salted egg yolk (or egg yolk powder)
1 teaspoon chilli flakes
3 cloves garlic (minced)
- Cut the joint first between the drumette, wingette and tip part of the chicken wings. Set aside the tip part.
- Season well the chicken wings with salt and pepper. Set aside.
- Marinate chicken for 30 minutes.
- Breading & Frying
- In a separate bowl, combine all-purpose flour, cornstarch, salt, ground pepper, garlic pepper, and paprika. Mix well.
- Dredge each marinated chicken wings on the breading mixture. Shake off the excess breading.
- Deep fry in a medium heat until light brown (around 10 minutes). Let it sit or 15 minutes.
- Double-fry the chicken in a high heat temperature until golden brown and crispy.
- Drain well excess oil in a strainer or paper towel. Set aside.
- Salted Egg yolk sauce:
- Mash well the salted egg yolks.
- In a frying pan, melt the butter then sauté minced garlic and chili flakes until fragrant.
- Add mashed salted egg yolks and stir until well-combined.
- Toss in the fried chicken wings to the salted egg yolk mixture until well coated.
- Remove from heat and serve it while it is hot. Enjoy!
- This recipe goes well with other parts of the chicken, as well as with prawns, squids and crabs.
- The tip of the chicken wings can be used to make chicken stock, so don’t throw it away.
- If you’re not a fan of chilis, you might well have opted to omit it.
- By melting the butter in a pan, make sure it is in low heat to prevent burning the butter and might turn out to be fatty oil.
- If you want to improve more the aroma, you can add curry leaves and curry powder. Evaporated milk or Cream may also add creaminess.
- When frying chicken, make sure your fire is on medium heat to prevent overcooked or overcooked fried chicken.
- Do not overcrowd your frying pan while cooking fried chicken, as this will lower the temperature of your oil and may also cause your chicken to cook unevenly.
- To make your chicken more juicer, boil the chicken with salt and pepper first. You add some mirepoix (carrots, celery and onion) to improve the taste of your chicken before frying.