Malaysian Style Salted Egg Chicken

• Serves 4 People
• 1 kg Chicken Fillets / Chicken Drummets & Wings
• Flavorista Salted Egg
• Curry Leaves
• 1 Cup Potato Starch
• 1 Cup Rice Starch

• 125 g Butter
  
• 1 ½ Cup Vegetable Oil
• 1 Tsp Red’s Eye Chili (Small Chopped)
• 1 Tsp Red Chilli (Sliced)
• Maggi Secukup Rasa
• Ajishio Black Pepper Seasoning
• Salt (to Taste)

Instructions

STEP 1: Coat and deep-fry chicken

In a mixing bowl, add chicken, potato starch, rice starch, and ½ tsp of Maggi Secukup Rasa and salt, a few dashes of Ajishio Black Pepper Seasoning and mix until chicken is evenly coated.

In a pot on high heat, heat 1 ½ cup vegetable oil. When oil is hot, shake off excess starch and gently place into the oil. Deep-fry for 3 to 5 minutes until golden.

Set aside to drain on papertowel-lined plate.

STEP 2: Stir-fry Salted Egg Chicken

In a pan on medium heat, melt butter and sauté curry leaves for 1 minute until fragrant. Add in chopped bird’s eye chili.

Add in Flavorista Salted Egg and whisk well until well-combined.

Add fried chicken, remove pan from heat and toss well to coat.

Transfer to serving plate and garnish with chilli slices. Serve hot.