Dragon Egg with Egg Hakka Noodles

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce heat to a simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cool, carefully peel the eggs and pat them completely dry with a paper towel. This is crucial for the chicken mixture to adhere properly.
2. 2

   Prepare the Spicy Chicken Mixture

   • In a large mixing bowl, combine the ground chicken, ginger-garlic paste, finely chopped onion, green chilies, soy sauce, and red chili sauce.
   • Add the salt, black pepper powder, chopped coriander leaves, and half of the chopped spring onions.
   • Mix gently with your hands until all ingredients are just combined. Do not overmix, as this can make the chicken tough.
3. 3

   Wrap the Eggs

   • Divide the chicken mixture into 4 equal portions.
   • Lightly oil your hands to prevent sticking. Take one portion of the chicken mixture and flatten it into a thin, even patty on your palm.
   • Place one dry, hard-boiled egg in the center of the patty.
   • Carefully wrap the chicken mixture around the egg, ensuring it is fully enclosed with no gaps. Smooth the surface to create a uniform, egg-shaped ball.
   • Repeat with the remaining eggs and chicken mixture. Place the wrapped eggs on a plate.
4. 4

   Set Up the Breading Station

   • In a shallow bowl, whisk together the all-purpose flour, cornstarch, and a pinch of salt and pepper.
   • Gradually add water while whisking continuously to form a smooth, lump-free slurry. The consistency should be similar to that of a pancake batter, thick enough to coat the back of a spoon.
   • Spread the breadcrumbs evenly on a separate large plate or tray.
5. 5

   Coat the Dragon Eggs

   • Take one chicken-wrapped egg and carefully dip it into the flour slurry, turning it gently to ensure it's completely coated.
   • Lift the egg, allowing any excess slurry to drip back into the bowl.
   • Immediately transfer the coated egg to the plate of breadcrumbs. Roll it gently, pressing the crumbs firmly onto the surface to create a thick, even crust. Repeat for all eggs.
6. 6

   Deep Fry to Golden Perfection

   • Heat the oil in a deep pan or kadai over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of bread should turn golden brown in about 30 seconds.
   • Carefully slide 1 or 2 coated eggs into the hot oil, being careful not to overcrowd the pan.
   • Fry for 7-8 minutes, turning occasionally, until the outside is a deep golden brown and crispy, and the chicken layer is fully cooked.
   • Using a slotted spoon, remove the fried eggs and place them on a wire rack or paper towel-lined plate to drain excess oil.
7. 7

   Serve and Garnish

   • Let the Dragon Eggs rest for a minute or two before handling.
   • With a sharp knife, carefully slice each egg in half lengthwise to reveal the beautiful layers inside.
   • Arrange on a serving platter, garnish with the remaining chopped spring onions, and serve immediately with your favorite dipping sauce like sriracha or sweet chili sauce.