Salted Egg Yolk Fried Chicken

Cut chicken breast into bite-sized cubes.

In a bowl, combine chicken cubes with meat curry powder, salt, white pepper, black pepper, egg, and coating flour. Mix well until chicken is evenly coated. Marinate for at least 30 minutes.

In a shallow bowl or plate, mix wheat flour, cornflour, salt, white pepper powder, and seasoning powder. Mix well.

Take the marinated chicken pieces and coat them thoroughly in the dry flour mixture. Ensure each piece is well-covered. Shake off excess flour.

Heat oil in a wok over medium-high heat until shimmering. Test by dropping a small piece of flour mixture; it should sizzle immediately.

Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the wok. Fry in batches if necessary. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

In the same wok (or a clean one), melt unsalted butter over medium heat.

Add diced yellow onion and minced garlic. Sauté until fragrant and onions are translucent, about 2-3 minutes. Add curry leaves and bird's eye chili, sauté for another minute until fragrant.

Pour in evaporated milk or full cream milk. Bring to a simmer. Add sliced cheddar cheese and stir until melted and the sauce is creamy. Adjust salt if needed, considering the cheese is already salty.

Add the fried chicken pieces to the sauce. Toss gently to coat evenly. Cook for 1-2 minutes until the chicken is heated through and well-coated.

Transfer the salted egg yolk chicken to a serving plate.

Garnish with extra chili padi slices or fresh herbs if desired.