9-Ingredient Salted Egg Popcorn Chicken 咸蛋黄金鸡丁 Singapore Zichar Chinese Fried Crispy Chicken Recip

Hi and welcome to Spice and Pans. I'm Roland and today we're making salted egg popcorn chicken. Imagine juicy bite-sized chicken pieces coated in a crispy batter then tossed in a rich and savory salted egg sauce. It's a popular Teosar dish that's absolutely delicious and today I will show you how easy it is to make at home. Let's start cooking! Hi friends! Before we start cooking, you probably know my wife Jamie as the person who's always behind the camera. Well, she recently started a new career. It's something she's been working very hard on. So I'll let Jamie tell you herself. Hi everyone! I'm now a property advisor in Singapore. If you, your family and friends are thinking about buying, selling, renting or investing property in Singapore, I hope you think of me. Just send me a website message for a chat. Thank you for always supporting us. It really means a lot to us. Alright, enough talking. Let's start cooking! We'll now do a marinade on our chicken. I have with me over here 330 grams of boneless chicken leg. Cut into small pieces like this. You can keep the skin on or off. It's really up to you but with skin on it will taste much better. Add in about half a teaspoon of salt, a few dashes of white pepper and an egg. Mix them up well with your clean hand. Get all the flavours in. Once you mix them up well, add in one tablespoon of cornflour. Mix them up well again and we'll marinate this for about half an hour also. I'll see you back in a while. We have marinated the chicken for approximately an hour. Now we'll coat them with potato starch. Now if you do not have potato starch, you can always use cornstarch, tapioca starch, sweet potato starch. It's fine. Just give this a good mix first. Place a few pieces. One hand will be for the dry and one hand will be for the wet. Just cover them with the cornflour. Press them down a little bit. We want to have a little bit of crust on our chicken. Set them aside. Continue with the rest and I'll show you the next step after this. Now we'll prepare to shallow fry our chicken. First, heat up a wok of oil. Make sure that the oil is hot enough. How do we know? Just use a bamboo chopstick. Put it inside the oil and you should see bubbles rising rapidly up like this. That means the oil is hot enough. When we place the chicken in, do not move them and don't overcrowd. Looking at the size of my wok and the chicken, I think I will need to fry them in two batches but I will do a double fry so that they will crisp up really really nice. I'm using medium heat now. You can do the same. We just need to fry this to a very beautiful light golden brown. When they are in, don't move them first. Let the crust settle. Let it fry for about a minute plus minus around there. When you feel that the crust has actually formed, then we can turn it to the other side. Of course, if you are deep frying, you just need to actually move them around a little bit but I'm doing shallow frying so I just need to just turn this to the other side. When you see a lot of bubbles rising up from the oil from the chicken, that means there's still a lot of moisture in the chicken. It's good also because we want the crust to be or rather the outer shell to be really crispy and yet the chicken still to be juicy. We just need to fry this for approximately four to five minutes. Remember, don't use too high of a heat. Just medium heat will be fine but turn them over regularly because we don't want the color to get too golden brown right now because we want to do a double fry so that it will not be as oily and the crust will be crispier. We just need to fry this for about a minute or so. I've been cooking this for approximately five minutes and about something like this will be good. Now we'll remove them from the oil and continue with my second batch. When I'm done, I will show you how I do my double fry. Once you have completed the first fry, we'll do the second fry. Now we turn the heat up to medium high. Make sure the oil is really really hot. This will just take very very fast. Put everything in. Just move them around. We just want to fry them to a very beautiful golden brown color. This will take approximately maybe 20 to 30 seconds. I can feel how crispy they are already. This will be pretty fast depending on how much oil you have because I'm doing shallow frying so it might take slightly longer time. So once the color changes to a darker shade of brown, we remove this from the oil and set this aside. Now we're prepared to put the dish together. Pour most of the oil leaving behind approximately half a tablespoon. I'm turning the heat to the lowest right now because my wok is really hot but if your wok is not really that hot you can use medium low heat or medium heat. Now add in 10 grams of butter. Remember you need oil inside your wok otherwise your butter will brown very very fast and don't turn the heat up way too high. Add in about two sprigs of curry leaves. If you do not have it, it's fine but this will give this dish a very nice curry flavor. Add in also two pieces of salted egg yolk that I've mashed and chopped finely. These are cooked already so put them in. Now we can turn the heat up to medium low and we need to fry the egg yolk until we see a lot of bubbles from our oil. It's pretty fast actually. If you are cooking this dish for the first time, please use low heat. We need to season this a little bit, about half or a little bit more than half of a teaspoon of salt, half a teaspoon of sugar to balance it up. Mix them all up well. Now we can add in our chicken. Put all our chicken in. We can turn the heat up to medium or medium low now and all we have to do is just mix them around and our dish is done. Mix them up very well to make sure that they are all coated. Once you have done that, you can serve this. Beautiful. Listen to how crispy they are. This is how we love our popcorn chicken. And now the dish is done. Let's give it a taste. Smells heavenly. Very very nice. The umami, the richness of the egg yolk, the crispiness of the crust, the juiciness of the chicken. This is really fantastic. Ladies and gentlemen, I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching and now it's your turn to cook. See you. Bye bye.