2 boneless chicken whole legs
2 potatoes (peeled and cut into strips)
Adequate cooking oil for deep-frying
1 tbsp Chinese cooking wine
¼ tsp salt
¼ tsp sugar
¼ tsp ground white pepper
1 egg (lightly beaten)
1/4 cup potato flour
Salted Egg Yolk Sauce:
4 salted egg yolk (49g) (steamed and mashed)
54g unsalted butter
25ml full cream milk
1/8 tsp sugar
1/8 tsp chilli powder
A pinch of salt
Butterhead lettuce, Japanese cucumber and cherry tomatoes
- Make a few slashes on the thicker part of the boneless chicken whole legs. Rinse and pat-dry with paper towel.
- Marinate the boneless chicken whole legs with Chinese cooking wine, salt, sugar and ground white pepper and set aside.
- Salted Egg Yolk sauce: Heat up a sauce pan on low heat, add in unsalted butter, once melted, add in the steamed and mashed salted egg yolk, stirring until bubbles. Add in full cream milk, sugar, chilli powder and salt. Stir to combine. Remove and leave to cool a bit. Use a handheld blender to blend it until smooth. Set aside for later use.
- Add the beaten egg with the marinated chicken, coat it evenly with the potato flour.
- Heat up adequate cooking oil for deep-frying. Deep-fry the potato strips until golden brown. Remove and drained on paper towel to absorb excessive oil.
- Use the remaining oil to deep-fry the coated boneless chicken whole legs until golden brown on both sides. Remove, drained and transfer onto a serving platter.
- Garnish with butterhead lettuce, sliced Japanese cucumber and cherry tomatoes. Drizzle the salted egg yolk sauce on top of the chicken chop. Serve with French fries.