Chicken Karaage with Salted Egg Butter Sauce

Chicken Karaage with Salted Egg Butter Sauce


  • Sauce
    • 3 tbsp Salted Butter

    • 6 cloves Garlic, chopped

    • 3 pieces Red bird's eye chili, chopped

    • A Sprig of Curry leaves, chopped

    • 5 pieces Steamed salted egg yolks, mashed

    • 50 ml Water

    • 120 ml Cooking Cream

    • Salt

    • White Pepper

    • Sugar

  • Garnishing
    • Julienne Red Chili

    • Thinly sliced spring onion

    • Coriander

How to Cook

  • Cook the Tyson Chicken Karaage as per instructions on the bag.
  • Once the chickens are cooked, remove and drain on a wire rack or a plate lined with paper towel.
  • Prepare the sauce by melting butter in a saucepan and sauté garlic, chili and curry leaves until fragrant.
  • Once fragrant, add mashed salted egg yolks, mix and add water, bring to a boil and add cooking cream.
  • Season with salt, pepper, sugar and let it come to a boil again.
  • Once boiled, reduce heat and let it simmer until lightly thickened and turn the heat off.
  • Garnish Tyson Chicken Karaage with chili, spring onion and coriander.
  • Serve and enjoy!