How to Cook Perfect Salted Egg & Mongolian Buttermilk Crispy Chicken

Salted Egg & Mongolian Buttermilk Crispy Chicken. Salted eggs are native to Chinese and Filipino cuisines. The process traditionally calls for duck eggs, but you can use chicken eggs when duck eggs are unavailable. You can consume the finished eggs alone after boiling them, but you can.

In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a. You can cook Salted Egg & Mongolian Buttermilk Crispy Chicken using 26 ingredients and 4 steps. Here is how you cook that.

Ingredients of Salted Egg & Mongolian Buttermilk Crispy Chicken

1. It's 2 of boneless chicken thighs, cut into bite sizes.
2. Prepare of Marinate ingredients.
3. You need 1 of tbp Shaoxing Chinese rice wine.
4. It's 1/2 tsp of salt.
5. Prepare 1/2 tsp of white pepper powder.
6. You need 1 tsp of sesame oil.
7. It's 1/2 of tbp brown sugar.
8. It's of Deep fry ingredients.
9. Prepare 2 of tbp self-raising flour.
10. It's 2 of tbp sweet potato flour (coarse).
11. You need 2 of tbp rice flour.
12. It's of Adequate water.
13. You need of Adequate frying oil.
14. Prepare of Sauce - Buttermilk.
15. You need 200 ml of evaporated milk.
16. Prepare 2 tbsp of unsalted butter.
17. It's 4 clove of garlic, chopped.
18. You need 1 of tbp brown sugar.
19. It's 1/2 tsp of salt.
20. Prepare 2 branches of curry leaf.
21. It's 2 of small red chili, chopped.
22. Prepare of Sauce - Salted egg (add on to buttermilk sauce).
23. It's 2 of salted egg yolk, hard boiled and mashed.
24. It's of Sauce - Mongolian (add on to buttermilk sauce).
25. You need 2 of tbp sweet chilli sauce.
26. It's 1/2 tsp of black pepper powder (coarse).

Salted eggs or 'itlog na maalat' in Filipino are normally made using duck eggs but chicken eggs also work just as well. In the Philippines they are also called 'itlog na pula' which means 'red egg' because they are usually dyed in red or more like dark fuchsia. This is done so you can tell them apart from regular chicken or duck eggs. The salted duck eggs I come across here recently almost have the salted paste removed, wrapped in plastic, or vacuum packed.

Salted Egg & Mongolian Buttermilk Crispy Chicken step by step

1. Marinate Make sure the chicken pieces are dry and marinate them for at least 30 mins..
2. Deep fry Mixture A: Mix self-raising flour with enough water until it gets a bit thick. Mixture B: Mix rice flour and sweet potato flour together. Rice flour is to absorb moisture. Dip all the marinated chicken pieces into mixture A and mix it well. Roll the chicken pieces into mixture B. Shake it off and put it into another bowl. Leave it for 10 mins..
3. Deep fry Heat up frying oil and deep fry the chicken pieces with small-medium fire until golden brown. Drain excess oil on grill tray. Deep fry second time quickly with big fire for a few seconds to get the crispy taste..
4. Sauce Melt the butter in a pan with medium fire and stir fry garlic, curry leaves and red chili till fragrant. Add the remaining ingredients and simmer sauce with small fire to the thickness you want. When the sauce is ready, off the fire. Pour the fried chicken pieces and mix it well..

The best salted eggs should have a briny aroma, translucent egg white, with the yolk bright orange-red in colour. Salted Eggs are preserved eggs packed in salted charcoal paste or soaked in brine. They can be found in Asian grocery stores covered in a thick, black layer of paste or vacuum packed in plastic. The raw egg white is almost gelatine-like with a round, yellow-orange yolk that is firm to the touch. When cooked, the white is soft and salty while.