Gold, who doesn't love it?
That golden and sinful salted egg yolk, with its irresistible aroma, is truly hard to resist. A little indulgence now and then is harmless. This golden crispy chicken wing recipe is deliciously satisfying, and you can achieve a crispy texture just by frying. Coating the wings with salted egg yolk sauce adds an endless depth of flavour. The real touch is pairing it with basil, which surprisingly complements the taste—salty and savory with a hint of basil's sweetness, balancing out the richness. BigBoy highly recommends this recipe to anyone who hasn't tried it yet!
Ingredients (serve 2)
Basic Ingredients
Chicken Wingettes | 10pcs |
|---|---|
Unsalted Butter | 15g |
Salted Egg Yolk (cooked) | 2 pcs |
Cornstarch | 1 bowl |
Basil | to garnish |
Chicken Marinade
Salt | ½ tsp |
|---|---|
Soy Sauce | 2 tsp |
Cornstarch | 2 tsp |
Ground White Pepper | ½ tsp |
Sesame Oil | to taste |
Shaoxing Wine | 2 tsp |
Steps
1.
Wash and pat dry the chicken wings. Toss them with the marinade and let them marinate for 30 minutes.
2.
Chop the cooked salted egg yolks and set aside. (If using raw salted egg yolks, steam them for 10 minutes first.)
3.
After marinating the chicken wings, coat them with cornstarch, ensuring an even layer. Shake off any excess or thick clumps of cornstarch.
4.
Heat a deep pan over medium-low heat and add 6-7 tablespoons of oil. When the oil starts to form small bubbles, add the chicken wings (skin side down first). Fry them for about 3-4 minutes, or until both sides are golden brown. Remove the chicken wings and drain the oil, then clean the pan.
5.
Heat a deep pan over medium-low heat and add butter. Once the butter has melted, add the chopped salted egg yolks.
6.
Stir continuously with a spatula until the mixture produces a lot of bubbles.
7.
At this point, return the chicken wings to the pan, and stir well to coat them evenly with the salted egg yolk sauce.
8.
Finally, enjoy them with basil; the flavor combination is unexpectedly perfect!
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