Pat chicken wings dry with paper towels and place in a bowl.
Add soy sauce and sesame oil to chicken wings and marinate for 15 minutes.
Mix tapioca starch, flour, white pepper powder, and salt in a separate bowl.
Coat marinated chicken wings evenly with the starch mixture.
Heat vegetable oil in a wok or large pan to 180°C (350°F).
Carefully add chicken wings to hot oil and deep fry for 8-10 minutes until golden brown and crispy.
Remove fried chicken wings with a slotted spoon and drain on paper towels.
Mash salted egg yolks in a bowl until fine crumbs form.
Mince garlic and ginger together.
Heat butter in a clean wok or large pan over medium heat.
Add minced garlic and ginger, stir-fry until fragrant for 30 seconds.
Add curry leaves and stir-fry for 10 seconds.
Add mashed salted egg yolks to the wok and stir continuously for 20 seconds.
Add fried chicken wings to the wok and toss gently to coat evenly with the salted egg yolk mixture.
Add soy sauce and toss for 10 seconds.
Transfer to a serving plate and garnish with chopped scallions.
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