WHICH came first, the chicken or the egg?
There has been much debate over time and each camp is able to support itself with many plausibilities. That causality dilemma is nullified by the combination of the two, albeit of different taxonomic classifications.
The clean taste of poultry renders it a blank slate for an assortment of seasonings and treatments. Great fried chicken is characterized by crisp, well-seasoned skin which holds the tender, juicy white meat underneath. All it really takes is that perfect balance of salt and pepper as, as I would always say, frying already — and quite literally — makes it golden.
Duck eggs are generally richer and more flavorful than chicken’. I’d say the brining only intensifies these qualities and it seems that the rest of Southeast Asia agrees with their many traditional dishes, both savory and sweet, that include or even feature salted eggs.
Thigh cuts, used here, are slightly fattier than other parts and, therefore, slightly more flavor. The universal favorite deep-fried chicken is finished with a salted egg coating in crunchy bite-sized pieces exploding in rich flavor, salty punches and a briny aroma in the Salted Egg Fried Chicken at Harbor City.