Salted Egg Chicken Wings

I shared my new way of making homemade salted egg yolk in super small batches. The beauty of this method is that I can have super-fresh, perfectly salted eggs whenever I need them.

The most traditional or classic way to use salted egg is as a filling, for example, in the center of a mooncake with salted yolk, in the center of sticky rice (zongzi), or as a flowing-out filling in a steamed custard bun.

However, another popular new branch is the coating cooking method: we apply salted yolk, usually mashed, and then coat it onto ingredients that are already pan-fried or deep-fried. The cooking method is called “焗” in Chinese.

Ingredients

The ingredient list is super short- I use mid-section chicken wings, egg yolks, starch, and some common seasonings like salt, white pepper, oyster sauce, and light soy sauce.

Step-by-Step Instructions

We will first marinate the chicken wings to give them a basic flavor. To start, remember to pat dry the chicken wings so they can absorb the flavors better.

Poke some small holes in the chicken wings with a fork or toothpick. This is the second way of enhancing the flavors. Add salt, white pepper, and light soy sauce. Mix well and set aside for 15 minutes.

During marinating, finely chop the egg yolk.

Prepare a plate, then spread cornstarch on it. Dip the chicken wings in cornstarch to ensure each side is well coated.

Add a little more oil to a pan, then shallow-fry the chicken wings until crispy.

Tips for pan-frying the chicken wings

1. Shake off excess starch when coating. Because too much loose powder will fall off and get burnt.
2. Leave them and don’t move until the crust develops. Still the same reason, too early movement may cause the coating to fall off. Flip them over to pan-fry the second side after the first side has a “saft” crust.
3. Pan-fry for enough time at medium-low heat. We need a steady, low temperature and to pan-fry the chicken wings for around 8-10 minutes to make sure they are cooked completely.
4. Flipping frequently at the last stage– after both sides have the safe crust, we will continue frying them until golden brown. At this stage, flip them frequently to avoid burning.

After pan-frying, there might be too much residual oil in the pan; scoop out the excess, leaving around 2 tablespoons of oil, to ensure the final dish is not greasy. I also wipe away the burnt starch fall-offs with a kitchen paper.

Add the yolks to the pan. Using a spatula, constantly stir and press down on the yolks. So we can achieve a fine, sandy texture.

Continue stirring over low heat until the mixture begins to foam and develop large, airy bubbles. Now return the chicken wings, and the sandy egg yolk will adhere automatically. Serve hot!