Salted Egg Chicken – Panlasang Pinoy

Salted Egg Chicken is a flavorful dish with crispy fried chicken tossed in a creamy salted egg glaze. The rich savory taste with a hint of heat is perfect with hot steamed rice.

Salted Egg Chicken has quickly become one of my family’s favorites at home. I still remember the first time I cooked it for dinner and everyone kept asking for more rice. The crisp chicken coated in the creamy salted egg glaze is hard to resist, and it brings back memories of the comforting meals I enjoyed growing up in the Philippines. Making it now in my own kitchen always fills the table with joy and excitement.

What is Salted Egg Chicken

Salted Egg Chicken combines crunchy fried chicken with a sauce built on mashed salted egg yolks. The yolks bring deep savory flavor that blends beautifully with butter, cream, garlic, and aromatics. It is popular across Southeast Asia and well loved in Filipino kitchens for its balance of crisp texture and rich sauce.

Ingredients for Salted Egg Chicken

• Chicken thigh fillets – tender cut that stays juicy after frying
• Egg – helps the coating adhere to the chicken
• Cornstarch – creates a light crisp crust
• All purpose flour – adds body and crunch to the coating
• Maggi Magic Sarap – boosts overall savoriness
• Cooking oil – for deep frying

For the salted egg glaze

• Salted egg yolks – mashed for a creamy savory base
• Butter – adds richness and smooth texture
• Garlic – aromatic flavor that balances the sauce
• Red chilies – gentle heat and color
• Curry leaves – fragrant and distinctive
• Carnation Everyday Creamer – makes the glaze silky
• Sugar – balances saltiness
• Salt – to taste

How to Cook Salted Egg Chicken

1. Season and coat
   Place chicken in a bowl. Add Maggi Magic Sarap, coat with beaten egg, then dredge in cornstarch and flour until well covered.
2. Fry until crisp
   Heat oil over medium high heat. Fry chicken in batches for about four to five minutes per batch until golden and crisp. Drain on paper towels.
3. Start the glaze
   In a clean pan, melt butter over low heat. Add garlic and cook until lightly golden and aromatic.
4. Add aromatics
   Add chilies and curry leaves. Cook for thirty seconds until fragrant.
5. Make it creamy
   Add mashed salted egg yolks and stir until bubbly and foamy. Pour in Carnation Everyday Creamer and mix until smooth and slightly thick. Season with sugar and a pinch of salt.
6. Coat the chicken
   Add fried chicken and toss quickly until each piece is evenly coated with the salted egg glaze. Serve hot with steamed rice.

Best Ways to Enjoy Salted Egg Chicken

Serve immediately so the coating stays crisp. It is great with steamed white rice or garlic fried rice. You can also plate it as a shared main for family dinners or as pulutan for gatherings.

What Makes This Salted Egg Chicken Stand Out

Using Carnation Everyday Creamer gives the sauce a silky body while butter and garlic add depth. The aroma of curry leaves lifts the dish and the balance of salty, creamy, and lightly spicy flavors keeps each bite exciting.

What to Have with Salted Egg Chicken

Frequently Asked Questions

Can I use chicken breast
Yes, it works, though thigh stays juicier after frying.

Can I bake instead of deep fry
You can bake at four hundred degrees Fahrenheit until golden. Texture will be less crisp than deep fried.

How do I store leftovers
Refrigerate in an airtight container for up to two days. Reheat gently in a pan. The coating will soften after storage.

This Salted Egg Chicken delivers crunch and creamy flavor in every bite. Cook it soon and share with family and friends. I would love to hear how it turns out in your kitchen.

Watch How to Cook It

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Salted Egg Chicken

Crispy fried chicken tossed in a rich and creamy salted egg glaze with butter, curry leaves, and chilies.

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

Equipment

• 1 Mixing bowl For seasoning and dredging chicken

• 1 Deep frying pan For frying chicken until golden and crispy

• 1 Strainer or tongs To remove chicken from hot oil

• 1 Clean skillet For cooking the salted egg glaze

Instructions

• Place chicken in a bowl. Add Maggi Magic Sarap, then coat with beaten egg. Dredge in cornstarch and flour until well covered.

  1 1/2 lbs chicken thigh fillets, 1 piece egg, 1/2 cup cornstarch, 1/2 cup all purpose flour, 6 grams Maggi Magic Sarap

• Heat oil in a deep pan over medium high heat. Fry chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain excess oil on paper towels.

  2 cups cooking oil

• In a clean pan, melt butter over low heat. Add garlic and sauté until lightly golden and fragrant.

  3 1/2 tablespoons butter, 5 cloves garlic

• Add sliced chilies and curry leaves. Cook for 30 seconds until fragrant.

  2 pieces red chilies, 12 pieces curry leaves

• Add mashed salted egg yolks. Stir until bubbly and foamy. Pour in Carnation Everyday Creamer and stir until smooth and slightly thick.

  5 pieces salted egg yolks, 200 ml Carnation Everyday Creamer

• Season glaze with sugar and a pinch of salt. Toss in fried chicken and mix quickly until evenly coated. Transfer to a plate and serve hot with rice.

  1 teaspoon sugar, salt

Notes

• For extra crispiness, fry the chicken twice.
• Adjust chili according to your spice preference.
• Best served immediately with steamed rice.

Nutrition Information

Calories: 1772kcal (89%) Carbohydrates: 31g (10%) Protein: 33g (66%) Fat: 170g (262%) Saturated Fat: 34g (170%) Polyunsaturated Fat: 39g Monounsaturated Fat: 90g Trans Fat: 1g Cholesterol: 304mg (101%) Sodium: 242mg (10%) Potassium: 450mg (13%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 1488IU (30%) Vitamin C: 122mg (148%) Calcium: 92mg (9%) Iron: 2mg (11%)

© copyright: Vanjo Merano