Creamy Salted Egg Chicken with Salted Egg Powder

For the Batter Fried Chicken:

1. Cut the chicken into bite-sized pieces. Add salt(1/2tsp), pepper (1/2tsp) and one fresh egg.
2. Mix this well and set aside.
3. In another bowl, combine tapioca flour(1/2cup), sweet potato flour(1/3cup) along with salt(1/2tsp), pepper (1/2tsp), and chilli flakes(1/2tsp) or to taste.
4. Combine well using a fork or whisk. Add the chicken pieces, a few at a time. Shake off any extra flour. Place the coated pieces over a wire mesh to let the excess flour to drop off. We want a thin but thorough coating.
5. Fry in small batches using vegetable oil. Fry till a pale-gold colour is achieved. 1-2 minutes only. Set aside the fried chicken.

For the delicious Salted Egg Yolk Sauce:

1. In a wok ( use non-stick if this is your first time making this sauce), heat oil(2Tbsp).
2. As the oil heats up, add the butter(2Tbsp).
3. Add the curry leaves, followed by the minced garlic(3Tbsp) and red chillies.
4. Sauté lightly till softened and fragrant. Don't allow it to go brown.
5. Add the Knorr Salted Egg powder(3Tbsp). Once added, stir very quickly.
6. You will notice that it starts to become creamy first and then frothy.
7. Add a few drops of the oil from frying the chicken. This helps it get creamier/foamier.
8. Add milk(1/2-1 cup). Stir well. Wait till it is foamy again. Add a few drops of oil again if the milk seems too liquid. This makes it foam up and become creamy.
9. Stir vigorously till the sauce is smooth and creamy without allowing it to 'split'. This would cause the sauce to be oily.
10. As soon as the sauce is smooth (don't wait too long), foamy and thickened, add the batter-fried chicken and toss quickly.
11. Toss till the chicken pieces are thoroughly coated in the sauce. Remove from heat.
12. This dish is great served over a bed of lettuce as an appetizer or as a side with steamed rice.