In a mixing bowl, add chicken, potato starch, rice starch and ½ tsp salt and mix until chicken is evenly coated.
In a pot on high heat, heat 1 ½ cup vegetable oil. When oil is hot, shake off excess starch and gently place into the oil. Deep-fry for 3 to 5 minutes until golden.
Set aside to drain on papertowel-lined plate.
In a pan on medium heat, melt butter and sauté curry leaves for 1 minute until fragrant.
Add grated salted egg yolks and whisk well until well-combined.
Add fried chicken, remove pan from heat and toss well to coat.
Transfer to serving plate and garnish with chilli slices. Serve hot.