This Singaporean specialty delivers a golden, savory crust that’s impossible to resist. I’ve tested this method repeatedly to ensure the egg yolk coating crisps perfectly every time.
The secret lies in the double-frying technique, which creates an ultra-crisp exterior while keeping the chicken juicy inside. Salted egg yolks add their signature rich, salty depth to the dish.
You’ll end up with tender chicken pieces encased in a crispy layer of egg yolk that shatters with each bite. The aroma alone will have everyone gathering around the table.
Serve with steamed rice to balance the richness. This dish is worth every minute of the process.
Ingredients for Salted Egg Chicken Recipe Singapore
Golden, crispy perfection starts with these fresh, aromatic Singaporean ingredients for a rich dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Boneless, skin-on, cut into bite-sized pieces |
| Salted Egg Yolks 🥚 | 6 whole | From salted duck eggs, steamed and mashed |
| All-Purpose Flour 🌾 | ½ cup | For dusting chicken pieces |
| Cornstarch 🌽 | ½ cup | For crispy coating texture |
| Baking Powder 🧂 | 1 tsp | Enhances crispiness of crust |
| Granulated Sugar 🍚 | 1 tbsp | Balances salted egg richness |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Red Chili Peppers 🌶️ | 2 whole | Thinly sliced, for heat |
| Curry Leaves 🍃 | 10 pieces | Fresh, for authentic aroma |
| Vegetable Oil 🫒 | 3 cups | For deep frying chicken |
| Salt 🧂 | ½ tsp | Adjust to taste after frying |
| White Pepper 🌶️ | ¼ tsp | Ground, for subtle heat |
| Green Onions 🧅 | 3 whole | Thinly sliced for garnish |
The salted egg yolks are non-negotiable for authenticity. Asian grocery stores like 99 Ranch or H Mart carry salted duck eggs—look for the bright orange yolks, which indicate proper curing. Fresh curry leaves make a difference (dried won’t cut it), and you’ll find them in the produce section of the same markets. Chicken thighs stay juicier than breasts through the double-frying process.
No salted eggs? Hard-boiled egg yolks with added salt won’t be the same but can work in a pinch. Swap chicken thighs for breasts if preferred, but adjust cooking time to prevent dryness. Cornstarch can be replaced with potato starch for a similar crisp. The baking powder is key—skip it and your crust won’t puff like it should.
Fry in batches to avoid crowding—this keeps the oil temp steady for that shatter-crisp result. Leftovers? Reheat in a 350°F oven for 8-10 minutes to revive the crust. Best eaten fresh but keeps 2 days in the fridge (though the coating softens).
Why You’ll Love This Recipe
- One Pan Wonder: I just toss the chicken thighs in flour, cornstarch, and baking powder, then fry—no fancy steps, and the salted yolks do all the flavor work.
- Crave-Worthy Crunch: That golden, crispy coating with the rich, salty yolk taste? It’s the reason I make this every other week.
- Feeds a Crowd: I serve it for family dinners or game nights—everyone goes back for seconds, and it pairs with rice or salad.
- Budget Keeper: Chicken thighs are cheap, and a few salted yolks stretch far. Honestly, it’s my go-to when I need a filling meal without overspending.
Step-by-Step Instructions for Salted Egg Chicken
Master this Singaporean classic with crispy, golden chicken coated in rich, savory salted egg sauce.
Step 1: Prepare and Season the Chicken
Cut the 1.5 lb Chicken Thighs into bite-sized pieces, keeping the skin on for maximum crispiness. Pat them thoroughly dry with paper towels—this is essential for achieving that perfect crunch.
In a large bowl, combine the 0.5 cup All-Purpose Flour, 0.5 cup Cornstarch, 1 tsp Baking Powder, 1 tbsp Granulated Sugar, 0.5 tsp Salt, and 0.25 tsp White Pepper. Toss the chicken pieces in this mixture until they’re evenly coated. The baking powder will enhance the crispiness, while the sugar balances the richness of the salted egg yolks.
Step 2: Fry the Chicken to Golden Perfection
Heat the 3 cups Vegetable Oil in a deep, heavy-bottomed pot or Dutch oven to 350°F. To test the oil, drop in a small piece of coated chicken—if it sizzles and rises to the surface immediately, it’s ready.
Working in batches to avoid overcrowding, carefully lower the coated chicken pieces into the hot oil. Fry for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through. The coating should be crisp and bubbly. Use a slotted spoon to transfer the fried chicken to a wire rack or paper towels to drain excess oil. Sprinkle with a pinch of salt while hot to enhance the flavor.
Step 3: Create the Salted Egg Sauce
In a clean pan, heat 2 tablespoons of the reserved frying oil over medium-low heat. Add the minced 4 cloves Garlic Cloves, thinly sliced 2 whole Red Chili Peppers, and 10 pieces Curry Leaves. Sauté for 1-2 minutes until the garlic is fragrant and the curry leaves are crisp—be careful not to burn the garlic.
Reduce the heat to low and add the 6 whole Salted Egg Yolks, which should be steamed and mashed beforehand. Stir constantly for 2-3 minutes until the mixture thickens into a rich, glossy sauce. The sauce should coat the back of a spoon and have a vibrant golden color. If it’s too thick, add a splash of hot water to loosen it slightly.
Step 4: Toss and Garnish
Add the fried chicken to the pan with the salted egg sauce. Gently toss until every piece is evenly coated in the luscious, golden sauce. Ensure the chicken is fully covered for that signature Singaporean flavor in every bite.
Transfer the dish to a serving platter and garnish with thinly sliced 3 whole Green Onions. The green onions add a fresh, mild bite that cuts through the richness of the salted egg. Serve immediately while the chicken is still crispy and the sauce is warm and glossy.
Pro Tips For Making Salted Egg Chicken Recipe Singapore
- Use Room-Temp Yolks: Take the salted egg yolks out of the fridge 30 minutes before cooking—I learned this the hard way after my first batch seized up from the cold.
- Double-Fry for Crisp: Fry the coated chicken once at 160°C for 4 minutes, rest it, then fry again at 190°C for 2 minutes. Sounds tedious, but it’s how you get that shatteringly crisp crust without dry meat.
- Dry the Thighs: Pat the chicken thighs bone-dry with paper towels before coating—any moisture and the flour mixture slides right off.
- Add Baking Powder: Mix 1 teaspoon baking powder into the flour-cornstarch dredge. My grandmother swore by this, and it makes the coating puff up just enough to stay extra crunchy.
Storing and Reheating This Recipe
Refrigerator Storage
Let your chicken cool completely before storing—about 1 hour at room temperature. Transfer to an airtight container and refrigerate at 40°F or below. It’ll keep for up to 2 days, though the crust softens over time. ❄️
Freezer Storage
For longer storage, freeze in a single layer first on a baking sheet for 1 hour. Then transfer to a freezer bag, squeezing out excess air. It’ll maintain quality for up to 1 month. Reheat from frozen for best texture.
Oven Reheating
Preheat oven to 350°F and spread pieces on a wire rack over a baking sheet. Reheat for 8-10 minutes until the crust crisps again. This method preserves the original texture better than any other. 🔥
Air Fryer Method
Arrange pieces in a single layer in the basket. Reheat at 375°F for 3-4 minutes, shaking halfway. The air fryer revives the crispiness almost like fresh-fried.
Sauce Storage
Store any extra salted egg sauce separately in a small container. It’ll thicken when chilled—just reheat gently with 1-2 tbsp water to restore its glossy consistency before tossing with reheated chicken.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but adjust cooking time to 5-6 minutes to prevent dryness. Thighs stay juicier, but breasts work if you prefer leaner meat.
Where do I find salted egg yolks?
Check Asian grocery stores like 99 Ranch or H Mart. Look for bright orange yolks in salted duck eggs. They’re usually in the refrigerated section.
Why is my coating not crispy?
Likely the oil wasn’t hot enough or the chicken was crowded in the pan. Maintain 350°F oil and fry in batches. The baking powder also helps with crispiness.
Can I bake instead of frying?
Baking at 400°F for 20-25 minutes works, but the crust won’t be as crispy. For best results, finish with a quick pan-fry to crisp the coating.
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