Advertisement
Home › Bread
0 0 votes
Total of Ratings
0 Rating

Salted Egg Chicken Sandwich Recipe

By
Advertisement
PHOTO: ZOE TAPALGO
YIELDS:
4 SERVING(S)
Prep Time:
15 MINS
Total Time:
40 MINS
Cal/Serv:
272
NUTRITIONAL INFORMATION

Nutritional Information

Calories 1089 kcal
Fat 88 g
Saturated fat 18 g
Trans fat 0 g
Cholesterol 275 mg
Sodium 403 mg
Carbohydrates 41 g
Fiber 2 g
Sugar 9 g
Protein 34 g
Vitamin D 1 µg
Calcium 187 mg
Iron 3 mg
Potassium 668 mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Jump to Recipe

Salted Egg Chicken Sandwich is a comfort food that combines crispy fried chicken with a rich, savory salted egg sauce. The chicken is typically breaded and deep-fried until golden and crunchy, then coated or drizzled with a creamy blend of salted egg yolks, butter, and spices. This gives the sandwich a bold, umami-packed flavor with a slightly sweet and salty finish.

Served in soft pandesal and often paired with fresh lettuce or pickles for balance, the Salted Egg Chicken Sandwich offers a satisfying mix of textures—crispy, creamy, and tender. It has become a popular fusion-style dish that showcases the Filipino love for salted egg in a fun, handheld, and indulgent form.

Recipe Tips:

Use the right chicken cut. Chicken thigh is best: juicy, flavorful, and less likely to dry out than breast. If using breast, pound it evenly so it cooks uniformly. Fry at the right temperature. Keep oil around medium-high (about 170–180°C). Too low = greasy chicken; too high = burnt outside, raw inside.

Substitutions:

Pork chops or tenderloin. 

What to serve this with:

Potato chips or hot sauce.

Advertisement

Ingredients

  • 500 Gram chicken thigh fillet
  • Salt & pepper
  • 0.5 Cup flour or cornstarch
  • Oil for frying
  • 3 Tablespoon butter
  • 3 salted eggs, mashed
  • 0.5 Cup evaporated milk
  • 4 buns or pandesal
  • 8 Piece green leaf lettuce
  • 2 tomato, sliced
Keep screen awake
Advertisement

Directions

Step 1

Slice the chicken thigh fillet suitable for sliders. Season both sides with salt and pepper.

Step 2

Dredge each piece in flour or cornstarch, ensuring an even coating.

Step 3

Prepare the lettuce. Cut off the base and remove any damaged or wilted leaves. Wash thoroughly under running water to remove any dirt or sand. Cut into 1-inch pieces, then set aside.

Step 4

Heat oil in a pan over medium heat. Fry the coated chicken pieces until golden brown and fully cooked (about 5–7 minutes). Remove and drain on paper towels. Set aside.

Step 5

In another pan, melt the butter over medium heat. Add the mashed salted eggs and cook for 1–2 minutes, stirring until slightly foamy. Pour in the evaporated milk and mix well. Simmer until the sauce becomes creamy and slightly thickened.

Step 6

Add the fried chicken pieces into the salted egg sauce. Toss gently until each piece is well coated.

Step 7

Slice the buns or pandesal in half. Lightly toast them if desired.

Step 8

Place lettuce on the bottom half of each bun. Add sliced cucumber and tomato. Top with salted egg chicken pieces. Cover with the top bun.

Step 9

Serve immediately while warm.

 

2 salted egg chicken sandwich on wooden slab
PHOTO: ZOE TAPALGO

Alexander Villarante

Recipe Developer

Alexander Villarante is a passionate culinary professional with more than 15 years of experience in the hospitality industry, having built his career in prestigious five-star luxury hotels abroad. He studied Culinary Arts at the Singapore Boston Business School, where he developed a strong foundation in both classical and modern culinary techniques. Throughout his career, he has worked alongside talented chefs from diverse cultural backgrounds, refining his skills and gaining extensive experience in creating exceptional dining experiences. His dedication to excellence has earned him recognition in the competitive culinary scene. Alexander participated in the Philippine Culinary Cup, where he received several citations for his creativity, technical expertise, and commitment to his craft. These achievements reflect his passion for continuous learning and his pursuit of culinary excellence.

 

See more stories by Alexander Villarante

Frequently Asked Questions

Yes, air frying is a popular alternative to deep frying. Coat the chicken well and lightly spray it with oil before cooking, though the texture won’t turn out quite as crispy as deep-fried chicken pieces.

Fry the chicken until golden and fully crisp, then let excess oil drain on paper towels before adding it to the sauce. Assemble the sandwich just before serving to keep the bread from turning soggy.

Yes, add chili flakes, fresh chopped chilies, or chili oil directly to the salted egg sauce for extra heat. Start with a small amount, tasting as you go, since the rich sauce can mellow out spice.

Chicken thigh is best since it’s juicier, more flavorful, and less likely to dry out during frying than chicken breast. If using breast instead, pound it to an even thickness so it cooks uniformly throughout.

Yes, pork chops or pork tenderloin both work well as substitutes for chicken thigh in this sandwich. Slice them thinly and coat them the same way, adjusting the frying time slightly since pork may cook a bit differently than chicken.

Recommended For You
0 0 votes
Total of Ratings
guest
Rating
Ratings for Article
0 Comments
Oldest
Newest Most Voted
Advertisement

To provide a customized ad experience, we need to know if you are of legal age in your region.

By making a selection, you agree to our Terms & Conditions.