Directions

To Prep

1. Marinate chicken with salt, pepper and rice wine for 1 hr.
2. Add the beaten egg to the chicken thighs and mix well.
3. Coat chicken in potato starch, shake off excess and transfer onto a dry plate.

To Cook

1. Deep fry the chicken till golden brown and crispy.
2. Transfer onto paper towel to remove excess oil.
3. Heat 3 tbsp oil in a separate pan and melt butter until foamy.
4. Add curry leaves and fry till fragrant and crisp.
5. Add garlic, ginger, chillies and mix well.
6. Add salted egg yolks and cook till the mixture becomes bubbly.
7. Return the fried chicken to the pan and toss until evenly coated with sauce.