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Number of pax: 4 pax   Cooking duration: 45 minutes

Good to Know

For a more intense salted egg flavour, double up the salted egg sauce and serve as additional dip. Have a twist as this salted eggs recipes go well with shitake and oyster mushroom too.


500 g boneless chicken leg, cut into bite-sized pieces
1 egg white, lightly beaten
1 tablespoon MAGGI® Oyster Sauce
½ cup rice flour
1 tsp MAGGI® CukupRasa™
1/2 cup cooking oil for pan frying
For the salted egg sauce:  
1 tablespoon unsalted butter
1 tablespoon cooking oil
3 cloves garlic, chopped
  handful of curry leaves
2 salted egg yolks, steamed and mashed
5 – 6 bird’s eye chillies, chopped
½ cup evaporated milk
1 teaspoon MAGGI® CukupRasa™ (or to taste)
2 teaspoons sugar
¼ teaspoon corn starch, mixed into 1 tablespoon water (thickening)
For garnishing:  
2 – 3 bird’s eye chillies, chopped
3 – 4 stalks curry leaves, fried
2 – 3 tablespoons garlic chips (optional)


  1. Beat egg white with MAGGI® Oyster Sauce. Marinate chicken pieces in the mixture for about 1 hour.
  2. Mix rice flour and MAGGI® CukupRasa™ in a medium mixing bowl, coat chicken pieces in the flour mixture, shake off the excess flour and transfer onto a clean dry plate.
  3. In a frying pan, fry the chicken in batches until crispy and golden brown. Drain excess oil and leave aside.
  4. Heat the butter and cooking oil in a wok or frying pan, pan-fry chopped garlic and curry leaves till crisp and fragrant. Add salted egg yolks, bird’s eye chillies and cook until the mixture becomes bubbly.
  5. Reduce heat, add evaporated milk, MAGGI® CukupRasa™ and sugar. Simmer until gravy thickens, toss in fried chicken and evenly coat it in the gravy. Garnish and serve.

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