This Chinese version of popcorn chicken is utterly sinful and the perfect comfort food to go with a bottle of chilled beer. Coated in buttery, silky salted egg yolk sauce, this is a dish to indulge in. Sure, you might gain some weight, but it's worth it.

Salted Egg Yolk Chicken
(Recipe from The Meat Men)

2 pcs of boneless chicken thighs (with or without skin depending on preference)
Oil for deep-frying
2 red chillies (chopped)
20 curry leaves (optional)
1 egg
1 cup corn starch
1 tbsp oil 20g butter

Marinade
1 tsp sugar
½ tsp salt
¼ tsp pepper
1 tbsp rice wine

Salted egg yolk sauce (makes 2 servings)
8 salted egg yolks
4 tbsp oil
1 tsp minced garlic
1 tsp minced ginger

Method
Dice the boneless chicken thighs into 3cm chunks

Add ¼ tsp pepper, 1 tsp sugar, ½ tsp salt, 1 tbsp rice wine to chicken.  Let it marinate for 15 mins.

Steam 8 salted egg yolks for 10 mins.

Mash salted egg yolks as fine as possible.

Add 4 tbsp oil to pan. Fry salted egg yolks until foamy

Add 1 tsp minced garlic and 1 tsp minced ginger. Fry until fragrant and set aside

Add 1 beaten egg to the chicken thighs and mix well.

Pour 1 cup corn starch on a tray. Evenly coat chicken thighs with corn starch.

Heat oil to high, then deep-fry chicken thighs until golden brown. Drain and set aside.

Chop 2 red chillies.

Add 1 tbsp oil to pan, then add the chopped chilli padis and 20 curry leaves.

Add 20g of butter, and half the salted egg yolk sauce. Fry until fragrant.

Add fried chicken and toss until evenly coated with sauce.