Salted Egg Yolk Chicken Wrap

Serving 8 pax
Preparation Time 30mins
Skill Easy

1 packet FairPrice Wraps (Wholemeal)
2 Tomato (Sliced)
1 head Romaine Lettuce
2 Chicken Thigh
2 tbsp Light Soy Sauce
2 tbsp Sesame Oil
½ tsp White Pepper Powder
1 Egg White
1 cup Corn Starch
5 tbsp Salted Egg Yolk Powder
1 tsp Salt
1 tsp Sugar
Oil (For Deep Frying)

To prepare the Salted Egg Yolk Cheese Sauce:
50g Salted Egg Yolk Powder
50g Butter
1 stalk Curry Leaves (Available at FairPrice stores)
½ tbsp Sugar
150ml Milk
3 slices FairPrice Cheese Slices (Reduced Fat)

  1. Cut chicken thighs into strips.
  2. Marinate chicken strips with light soy sauce, sesame oil, white pepper powder and egg white for 30 minutes.
  3. In a saucepan, melt butter and add in curry leaves on low heat. Stir fry until fragrant.
  4. Mix in 50g of salted egg yolk powder.
  5. Add in milk and bring to a boil. Lower the heat and add in cheese slices.
  6. Once cheese slices melts into the sauce, remove from heat and set aside.
  7. In a bowl, mix 1 cup of corn starch, 5 tablespoons of salted egg yolk powder, salt and sugar. Mix well and set aside
  8. Evenly coat marinated chicken strips with the corn starch mixture. Lay coated chicken strips on a plate.
  9. In a pot with oil at medium-high heat, deep fry the chicken strips until golden brown and crispy.
  10. Strain and set aside.
  11. In a pan, toast wholemeal wraps for 30 seconds on both sides.
  12. Lay wraps on a board, add romaine lettuce, sliced tomato, fried chicken and salted egg yolk sauce.
  13. Fold the 2 sides of the wrap and use a toothpick to secure the wrap.
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