Salted Egg Yolk Chicken Wrap
Level
easy
Cooking
31 min
Preparation
30 min
Ingredients
Servings
8
Chicken Thigh | 2 |
Wraps | 1 packet |
Egg use egg white | 1 |
Tomato sliced | 2 |
Romaine Lettuce | 1 head |
Sesame Oil | 2 tbsp |
White Pepper Powder | 1⁄2 tsp |
Corn Starch | 1 cup |
Salted Egg Yolk Powder | 1⁄3 cup |
Cooking Oil | |
Light Soy Sauce | 2 tbsp |
Salt | 1 tsp |
Sugar | 1 tsp |
| To prepare the Salted Egg Yolk Cheese Sauce | |
Salted Egg Yolk Powder | 50 g |
Cheese Slices | 3 slices |
Butter | 50 g |
Curry Leaves | 1 stalk |
Milk | 150 ml |
Sugar | 1⁄2 tbsp |
How to cook
Prepare chicken thighs
- In a bowl, mix corn starch, salted egg yolk powder, salt and sugar. Mix well and set aside.
- Cut chicken thighs into strips.
- Marinate chicken strips with light soy sauce, sesame oil, white pepper powder and egg white for 30 minutes.
- Add the corn starch mixture to the marinated chicken strips after that.
- In a pot with oil at medium-high heat, deep fry the chicken strips until golden brown and crispy.
- Strain and set aside.
Prepare salted egg yolk cheese sauce
- In a saucepan, melt butter and add in curry leaves on low heat. Stir fry until fragrant.
- Mix in salted egg yolk powder.
- Add in milk and bring to a boil.
- Lower the heat and add in cheese slices.
- Once cheese slices melt into the sauce, remove from heat and set aside.
Assemble & serve
- In a pan, toast wraps for 30 seconds on both sides.
- Lay wraps on a board, add romaine lettuce, sliced tomato, fried chicken and salted egg yolk sauce.
- Fold the 2 sides of the wrap and use a toothpick to secure the wrap.Enjoy!
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