This recipe brings back memories of my childhood, where the aroma of fried chicken wings coated in a rich salted egg yolk sauce would fill the kitchen. The combination of crispy chicken, aromatic curry leaves, and spicy bird's eye chilies creates a dish that's both comforting and exciting. Perfect for a family dinner or a special occasion, these wings are sure to impress with their unique flavor and texture.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cut and divide the chicken into mid wings and drummets and give a shallow cut to the wings.
Marinate the wings with oyster sauce, soy sauce, and white pepper for half an hour.
Combine the tapioca flour and baking powder on a plate. Coat each piece of chicken with tapioca flour, shaking off excess, and fry deep until golden brown. Remove them from the wok.
Wait until the oil reaches back the temperature once more, put back the fried chicken into it and let it fry for another 2 to 3 seconds to make it extra crispy.
Heat up the wok and melt the butter. Fry the curry leaves and diced chilies until aromatic.
Add mashed egg yolks and sugar. Let the mixture boil and bubble. Add the fried chicken to the egg yolk mixture, stir over low heat until all the chicken wings are thoroughly coated.
Ensure the oil is hot enough before frying the chicken to achieve a crispy texture.
Adjust the number of bird's eye chilies to suit your spice preference.
Can I use other types of flour instead of tapioca flour?
Yes, you can use cornstarch or all-purpose flour, but tapioca flour gives the best crispy texture.
How can I make this dish less spicy?
Reduce the number of bird's eye chilies or remove them entirely for a milder flavor.
Can I prepare the chicken wings in advance?
Yes, you can marinate the chicken wings a day in advance and store them in the refrigerator.
What can I serve with these chicken wings?
These wings pair well with steamed rice or a fresh salad.
Is there a substitute for curry leaves?
If curry leaves are unavailable, you can use bay leaves, but the flavor will be slightly different.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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