I always grab a basket of liu sha bao whenever Iām craving for dim sum. Oozing out loads of creamy salted egg buttery goodness, these buns never fail to surprise with generous squirts of custardy goodness.Ā
Inspired by this popular dim sum favourite, we set out to create Salted Egg Lava Fried Chicken.Ā Basing the recipe on chicken kiev, a popular Eastern European dish where herbed butter is wrapped inside a fried chicken fillet, we switched things up a notch by adding in salted egg powder, curry leaves, and finely sliced chilli padi to give a savoury local spin.
The cooking time isnāt long and watching the creamy salted egg yolk butter flow is definitely worth the cleanup. As usual, scroll down below for the full recipe. Ā
Prepare the filling by mixing room temperature butter with the salted egg yolk powder, chilli padi, and other flavouring ingredients. Itās important to be patient, and ensure that the butter is well-incorporated with all the other ingredients. This takes around five minutes if youāre using quality room temperature butter.
Spread the butter mixture on a layer of cling wrap and roll it in the shape of a cylinder. Place it in the freezer for 20 minutes so that itās able to harden and firm up.
Butterflying the chicken breast gives it a uniformed thickness, making it great for quick cooking methods such as deep-frying.
Pound the fillets to give them an even and thin width. Weāre looking at about 1cm of thickness. If you donāt have a meat mallet, a heavy pot will work as well. Ā
Remove the flavoured butter from the freezer and cut them into even pieces. Place the butter on the chicken and wrap it up like a parcel by bunching up all the ends of the chicken and folding them over.
Wrap the chicken with a layer of cling wrap and freeze for 30 minutes. This gives the chicken a chance to firm up.
Weāre deep-frying the chicken using a classic breading technique. Start by dipping the chicken balls in a thin layer of seasoned flour, followed by the egg wash, and finally panko breadcrumbs. Itās important to coat the chicken evenly with flour, egg, and panko crumbs so that youāll get an attractive and consistent golden crust.
Heat a good amount of vegetable oil over medium heat and deep-fry the chicken balls for five minutesā āor until they turn golden brown.
Drain the excess oil from the fried chicken with kitchen towels before slicing it up. The flavoured salted egg yolk butter might gush out violently, so itās a good idea to get some tissues ready.
The flavoured butter melts as the chicken cooks, keeping it juicy and succulent. This versatile dish is great as a mini party snack or even an appetiser. For those who prefer less spice in their food, reduce the number of chilli and youāre good to go.
Yield: Serves 2
Cooking time: 30 minutes
Ingredients:
Chicken stuffing:
2 chicken breast
50g unsalted butter, leave at room temperature
40g Knoor salted egg yolk powder
2 tablespoon curry leaves, wash and chopped finely
3 pieces chilli padi, sliced finely
1 tablespoon white sugar
2 teaspoon lemon juice
1 teaspoon salt
Chicken breading:
50g all-purpose flour, mixed with salt and white pepper to taste
2 eggs, beaten
40g panko breadcrumbs
1-litre vegetable oil for deep frying
Directions:
Photos taken by Lim An.
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