1.

Preheat an oven to 200C. Place the chicken into a bowl and crack in the egg and mix well. Fill another bowl with the oatmeal.

2.

Coat the chicken with the oatmeal and set aside

3.

Line a baking tray with non stick paper and place the chicken pieces on the tray 1 inch away from each other

4.

Bake for 10 minutes or until golden brown and then set aside on a drying rack to cool it down after its cooked

5.

Place the salted egg yolks in a steamer for 15 minutes and allow to cook through

6.

Once cooked, take it out and crush it finely with a fork

7.

Then heat up a pan on medium heat and add in 10g of butter. Let it melt

8.

Once melted, add in the curry leaves, bird’s eye chilli, onion, and garlic, and saute for 2 minutes.

9.

It should be very fragrant now. Add in the crushed salted egg yolk and stir fry for another minute

10.

Then add in the evaporated milk and the salt and cook for another 3 minutes. The thickness of the sauce should be like cream. If it is too thick, add more evaporated milk. If too thin, then you can continue to cook it until the consistency is reached.

11.

Then add in the remaining 30g of cold butter and stir it into the sauce

12.

Once the sauce is ready, pour it into a bowl with the fried chicken and serve.