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Chicken Thigh Marinade

  • Boneless Chicken Thigh, cubed 600.0 g
  • Whole Egg 1.0 pc
  • Rice Flour 30.0 g

Salted Egg Paste

  • Water 20.0 ml

Before Serving

  • Margarine 75.0 g
  • Chilli Padi, sliced 6.0 g
  • Curry Leaves 6.0 g
  • Evaporated Milk 100.0 ml
  • Sugar 3.0 g
  1. Chicken Thigh Marinade

    • Marinate chicken thigh cubes with Knorr ChickenPowder and egg in a mixing bowl.
    • Chill in chiller for 2hrs before use.
  2. Salted Egg Paste

    • Mix water with golden salted egg powder.
    • Form into a paste and set aside.
  3. Before Serving

    • Coat chicken cubes with rice flour and deep fry it in wok with hot oil till golden brown.
    • Strain and drain off oil, set aside.
    • Melt margarine in heated wok, add in curry leaves and chilli padi.
    • Add in pre-mix salted egg paste.
    • Stir fry on low flame till mixture is foamy.
    • Add in evaporated milk, chicken powder and sugar.
    • Bring to a simmer stage.
    • Add in crispy chicken cubes and toss well in wok.
    • Transfer creamy salted egg chicken to plate.
    • Ready to serve.