Navel Orange Salted Egg Yolk Chicken

By Chef May Chow

Number of servings

Flour Mix for Chicken Ingredients

  • 50 g flour
  • 50 g corn starch
  • 1 teaspoon salt

Orange Honey Ingredients

  • 3 teaspoons honey
  • 1 drizzle vinegar
  • 3 teaspoons freshly squeezed Sunkist® Navel orange Juice
  • 1 Sunkist® Navel orange, zested
  • 1 pinch salt

Navel Orange Salted Egg Yolk Chicken Ingredients

  • 6 chicken steaks (around 135g)
  • 25 g salted egg yolk, cooked and grated
  • 1 tablespoon oil
  • 0.66 tablespoon orange honey
  • 1 teaspoon Sunkist® Navel orange zest
  • 6 Sunkist® Navel orange slices, supremed, to garnish
  • 5 g green spring onion, to garnish


Cooking: 60 MINUTES


  1. Prepare salted egg yolk – separate the salted egg whites from the yolks and steam the egg yolks over high heat for 10 minutes.
  2. Once the yolks are cooked, cool down and grate with a grater.
  3. Cut the chicken steak into bite-sized pieces evenly.
  4. Dredge the chicken in flour mix until well covered.
  5. Deep fry the chicken at 190°c for 2 minutes, remove from oil and rest for 2 minutes, then fry again for 2 minutes.
  6. Prepare orange honey – mix all the ingredients over medium heat for 8-10 minutes until liquid is reduced to approximately 1/3.
  7. In a pan, heat oil until bubbly hot, add grated salted egg yolk until completely foaming.
  8. Turn off heat, add orange honey, chicken and toss in pan until well coated.
  9. Plate the chicken, add supreme orange slices and green spring onion as garnish.
  10. Zest orange peel on top.