Salted Egg Yolk Chicken Wrap
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Salted Egg Yolk Chicken Wrap

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Recipe info icon


31 min
Recipe info icon


30 min
FairPrice Wraps (Wholemeal)
1 packet
Tomato (Sliced)
Romaine Lettuce
1 head
Chicken Thigh
Light Soy Sauce
2 tbsp
Sesame Oil
2 tbsp
White Pepper Powder
12 tsp
Egg White
Corn Starch
1 cup
Salted Egg Yolk Powder
13 cup
1 tsp
1 tsp
Oil (For Deep Frying)
To prepare the Salted Egg Yolk Cheese Sauce
Salted Egg Yolk Powder
50 g
50 g
Curry Leaves (Available at FairPrice stores)
1 stalk
12 tbsp
150 ml
FairPrice Cheese Slices (Reduced Fat)
3 slabs
How to cook
Step 1
  • Cut chicken thighs into strips.
Step 2
  • Marinate chicken strips with light soy sauce, sesame oil, white pepper powder and egg white for 30 minutes.
Step 3
  • In a saucepan, melt butter and add in curry leaves on low heat. Stir fry until fragrant.
Step 4
  • Mix in 50g of salted egg yolk powder.
Step 5
  • Add in milk and bring to a boil. Lower the heat and add in cheese slices.
Step 6
  • Once cheese slices melts into the sauce, remove from heat and set aside.
Step 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.
Step 8
  • Evenly coat marinated chicken strips with the corn starch mixture. Lay coated chicken strips on a plate.
Step 9
  • In a pot with oil at medium-high heat, deep fry the chicken strips until golden brown and crispy.
Step 10
  • Strain and set aside.
Step 11
  • In a pan, toast wholemeal wraps for 30 seconds on both sides.
Step 12
  • Lay wraps on a board, add romaine lettuce, sliced tomato, fried chicken and salted egg yolk sauce.
Step 13
  • Fold the 2 sides of the wrap and use a toothpick to secure the wrap.
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