Salted Egg Chicken
dinner • Singapore
About Salted Egg Chicken
Deep-fried chicken with salted egg yolk sauce
How to Make Salted Egg Chicken (Traditional & Healthy Version)
Salted Egg Chicken is a beloved Singaporean dish that beautifully showcases the nation’s flair for fusion cuisine. Originating from the vibrant hawker centres and kopitiams of Singapore, this dish blends succulent chicken pieces with the rich, umami flavor of salted duck egg yolk—an iconic ingredient in local cooking. Its popularity has soared thanks to the irresistible combination of creamy, savory sauce and crisp chicken, making it a favorite among both locals and visitors. What makes Salted Egg Chicken so special in Singapore is its representation of contemporary food innovation, marrying traditional salted egg techniques with global culinary influences. The dish is not only a staple at hawker stalls but also a highlight in trendy eateries, reflecting Singapore’s multicultural food scene. Its taste profile features a harmonious blend of salty, sweet, and slightly spicy notes, making it an ideal dinner choice for families and gatherings. With some smart ingredient swaps and mindful preparation, you can enjoy this classic without compromising on health, allowing calorie-conscious foodies to savor its Singaporean essence guilt-free.
Ingredients(for 1 plate (approx. 250g cooked chicken per serving))
- 300g Chicken breast (skinless, boneless)
- 2 Salted duck egg yolks (steamed and mashed)
- 2 tablespoons Cornstarch (for coating)
- 2 tablespoons Olive oil (for pan-frying)
- 10 leaves Curry leaves (daun kari)
- 1 Red chili (sliced, or use chili padi for extra heat)
- 3 tablespoons Low-fat evaporated milk (for sauce)
- 2 cloves Garlic (minced)
- 1/4 teaspoon Black pepper (freshly ground)
- 2 stalks Spring onions (sliced, for garnish) - optional
Instructions
- 1
Cut chicken breast into bite-sized pieces. Pat dry and lightly season with pepper.
3 minutes
Dry chicken ensures crisp coating.
- 2
Coat chicken pieces evenly with cornstarch.
2 minutes
Shake off excess starch for lighter texture.
- 3
Heat 1 tablespoon olive oil in a non-stick pan over medium heat. Pan-fry chicken pieces until golden and cooked through. Set aside.
10 minutes
Do not overcrowd the pan; cook in batches if needed.
- 4
Steam salted duck eggs for 10 minutes. Extract yolks, mash them until fine.
10 minutes
Mash while warm for smoother sauce.
Why This Dish is Healthy
Choosing lean chicken and healthy cooking methods transforms this classic into a nutritious meal suitable for calorie tracking. The use of olive oil and reduced-fat ingredients helps maintain heart health, while the addition of curry leaves and chili boosts metabolism. This lighter version retains all the signature flavors of kopitiam-style Salted Egg Chicken, making it a wholesome option for health-conscious foodies.
This Salted Egg Chicken recipe uses lean chicken breast, which is rich in protein and low in fat, supporting muscle maintenance and satiety. Salted duck egg yolks provide essential minerals like selenium and iron, while curry leaves and garlic add antioxidants. By pan-frying instead of deep-frying and using olive oil, saturated fat is significantly reduced. Low-fat evaporated milk keeps the sauce creamy without excess calories, making this dish a balanced choice for dinner.
Pro Tips
- 💡Tip 1: Use freshly steamed salted duck eggs for maximum flavor.
- 💡Tip 2: Fry curry leaves until crisp for extra aroma.
- 💡Tip 3: For extra crunch, briefly air-fry cooked chicken before tossing in sauce.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain sauce texture; avoid microwaving to prevent sauce separation.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 450.0 kcal |
| Protein | 28.0 g |
| Carbohydrates | 22.0 g |
| Total Fat | 28.0 g |
| Fiber | 1.0 g |
