Method

• 1.
  Place the chicken, 1 tsp fine salt, sugar and wine in a large bowl and toss to coat well. Marinate, covered, in the fridge for at least 30 minutes. Heat the 2 1/2 tbs oil in a wok or large frypan over medium-high heat. Fry curry leaves, tossing constantly, for a few seconds until crisp and golden. Transfer to a plate and set aside. Reserve wok or pan and oil.
• 2.
  Pour enough oil to come 5cm up the side of a large saucepan. Heat until 180°C (a cube of bread will turn golden in 60 seconds when oil is hot enough). While oil preheats, toss chicken in potato starch to lightly coat. In batches, immediately deep-fry chicken, turning occasionally, for 5-6 minutes until golden and cooked. Transfer to paper towel to drain.
• 3.
  Heat the reserved wok or pan with the reserved oil over medium-low heat, adding a little more oil from deep-frying, if needed (you’ll need 2 tbs oil).
• 4.
  Smash egg yolks with a fork to crumble, then add to wok or pan and stir-fry for 3-4 minutes until yolks start to break down more and begin to foam. Once foaming, add fried chicken and increase heat to high. Cook, tossing constantly, for 1 minute to coat the chicken in the salted yolk mixture.
• 5.
  Season with a little fine salt and extra sugar, toss well, then remove wok or pan from the heat. Transfer chicken to a serving plate and top with the crispy curry leaves to serve.