A lower-calorie way to make Salted egg chicken
Salted egg chicken with oven-crisp coating and curry leaves
Oven-crisp chicken, salted egg yolk, curry leaves and chilli create a lighter salted egg chicken for about 490 kcal with rice.
The hallmark sandy sauce comes from cooked salted yolks foaming with aromatics. Chicken breast is coated thinly and oven-crisped rather than deep-fried. A measured amount of yolk and evaporated milk makes enough sauce to cling to the pieces, while corn and cucumber keep the plate balanced.
What changes—and what stays
From with deep-fried battered chicken, butter and a generous salted-yolk sauce often 750–1,000 kcal to 490 calories
Bake thinly coated chicken on a rack and use six salted yolks with evaporated milk instead of deep-frying and butter-heavy sauce. Mashed salted yolk foams with curry leaves, chilli, garlic and a little milk, coating crisp chicken with savoury graininess and fragrance.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Bake thinly coated chicken on a rack and use six salted yolks with evaporated milk instead of deep-frying and butter-heavy sauce | Mashed salted yolk foams with curry leaves, chilli, garlic and a little milk, coating crisp chicken with savoury graininess and fragrance. |
How the flavor stays
Mashed salted yolk foams with curry leaves, chilli, garlic and a little milk, coating crisp chicken with savoury graininess and fragrance.
A cost rule that survives inflation
Chicken breast and frozen corn provide six predictable plates, while buying salted eggs rather than premixed powder keeps the sauce identifiable and measured.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 900 gskinless chicken breast
- 6cooked salted egg yolks
- 50 gcornflour
- 20 grapeseed oil
- 200 mllight evaporated milk
- 20 gfresh curry leaves
- 15 ggarlic and red chilli
- 330 gdry brown rice
- 500 gsweetcorn
- 500 gcucumber
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Apply a thin dry coating
Cut chicken into equal pieces, pat dry and toss with cornflour until dusty, shaking away every loose clump.
Look for: The pieces are individually coated with no thick white corners and remain dry rather than sticky.
Step 2 · follow the visible cue
Bake until crisp and safe
Brush with measured oil, spread on a rack over a hot tray and bake, turning once, until golden and 75°C inside.
Look for: The corners are crisp and lightly browned, the centre is juicy and no piece sits in oil.
Step 3 · follow the visible cue
Foam the salted yolk sauce
Mash cooked yolks finely, fry curry leaves, garlic and chilli in the remaining oil, then add yolk until foaming and loosen with milk.
Look for: The sauce has a fine sandy foam with visible curry leaves and no separated butter or oil layer.
Step 4 · follow the visible cue
Coat briefly and portion
Fold the hot chicken through the sauce for less than a minute and serve immediately with measured rice, corn and cucumber.
Look for: A thin golden grainy coat clings to each crisp piece and no sauce pools beneath the chicken.
Calories at the same serving size
221 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Store chicken and sauce separately for two days. Re-crisp chicken in the oven, warm sauce gently and combine only before serving.
Store chicken and sauce separately for two days. Re-crisp chicken in the oven, warm sauce gently and combine only before serving.
Frequently asked questions
Why is the sauce lumpy instead of sandy?
The yolks were not mashed finely or the heat was too high. Crush them through a sieve and stir over medium heat.
Can whole salted eggs be used?
Use the yolks for the sauce; chop the whites sparingly into vegetables because they add substantial sodium.
- skinless chicken breast900 g
- cooked salted egg yolks6
- cornflour50 g
- rapeseed oil20 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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