This Salted Egg Chicken Recipe is inspired by classic salted egg dishes you’d find in Malaysian restaurants and tai chow eateries. The chicken is usually deep fried but I pan-fried it for a healthier, less-effort version.
This Salted Egg Chicken recipe has a unique interesting savoury flavour from the salted eggs and well-balanced with a touch of sweetness and the aroma of fragrant curry leaves. The texture is creamy but not too heavy, making it comforting without feeling overly rich.
It’s quick to prepare, uses simple ingredients, and makes a satisfying weeknight meal. The cooking process is fast, so once you’ve done a bit of prep, everything comes together in under 30 minutes. Serve it with a warm bowl of jasmine rice — it’s comfort food at its best.
Why you’ll love this recipe?
Incredibly flavourful – The salted egg yolk sauce is light creamy, savoury, with a touch of sweetness and a lovely aroma from curry leaves.
Pan-fried, not deep-fried – This version is lighter than restaurant-style deep-fried chicken but still taste absolutely delicious.
Simple ingredients, big flavours – You only need a handful of everyday ingredients, yet the sauce tastes like something you’d order at a “tai chow” stall.
Versatile – Serve it with rice, noodles, or even use the sauce with prawns and seafood!
Impressive but easy – It looks and tastes restaurant-worthy, but it’s surprisingly easy to make at home—even on a weekday.
If you love this Salted Egg Chicken recipe, you might also like my Homemade Stir-fry Meehoon Recipe.
Cooking Tips for Salted Egg Chicken Recipe:
Use just the yolks – Stick to the yolks for a creamy, balanced sauce.
Swirl while cooking yolks – Stir the yolks with a circular motion to help them break down evenly and bubble up.
Don’t overheat the sauce – Salted egg yolks burn quickly. Keep the heat medium-low once added.
Pat chicken dry before frying – This reduces oil splatter.
Substitute for coconut milk – You can also use evaporated milk or cream for this recipe.
You might enjoy these other recipes:
Print Recipe for Salted Egg Chicken Recipe:
Salted Egg Chicken Recipe
Ingredients
- 2 pieces of chicken breast or chicken thigh 2块鸡胸肉或鸡腿肉
- 4 salted egg yolks 4个咸蛋黄
- 4 cloves garlic 4瓣大蒜，切碎 minced
- 2 tablespoon curry leaves 2汤匙咖喱叶
- 5 bird’s eye chili 5 个小辣椒
- 200 ml coconut milk 200毫升椰奶
- 1 teaspoon sugar 1茶匙糖
- 3-4 tablespoon cooking oil 3-4汤匙食用油
Garnish 装饰:
- 1 tablespoon curry leaves 1汤匙咖喱叶
- 1 red chili 1个红辣椒
Instructions
Prep the Salted Egg Yolks
- Clean salted eggs by removing the black coating and rinsing.
- Separate the yolks from the whites (you’ll only need the yolks).
- Steam the yolks for about 10 minutes until fully cooked.
- Once done, mash the yolks and set aside.
Prepare the Chicken
- Use chicken breast or thighs. Slice breasts horizontally to make thinner pieces (optional).
- Season the chicken lightly with salt.
- Pat the chicken dry to prevent splattering during frying.
Cook the Chicken
- Heat oil in a pan (make sure it's hot especially if using stainless steel).
- Pan-fry the chicken until both sides are golden brown and cooked through.
- Remove and set aside.
Make the Salted Egg Sauce
- In the same pan, add more oil and sauté chopped garlic until fragrant.
- Add mashed salted egg yolks. Stir with a swirl motion.
- Cook over medium-low heat until yolks bubble and foam (don’t use high heat).
- Add curry leaves and bird’s eye chili (optional).
- Continue sautéing until fragrant, then add coconut milk.
Combine and Finish
- Return the chicken to the pan and coat with the sauce.
- Season with salt and sugar to taste (careful—it’s already salty).
- Mix well and simmer briefly.
- Garnish with fresh chilies and curry leaves. Serve!