Chicken Egg Foo Young
When it comes to comfort food, few dishes can rival the deliciousness of Chicken Egg Foo Young. This classic Chinese-American dish combines savory chicken, crisp bean sprouts, and fluffy eggs, all fried to golden perfection. As a go-to weeknight meal, it’s not only packed with flavor but also comes together in no time. Plus, you can customize it with your favorite vegetables and sauces. Let’s dive into how to create this delightful dish at home!
Why It’s My Go-To
Chicken Egg Foo Young holds a special place in my heart because of its versatility and ease of preparation. Whether you’re using leftover chicken or whipping up something fresh, this dish allows for creativity while delivering a satisfying meal. The combination of textures—from the crispy edges of the egg to the tender chicken—makes every bite a delight. Plus, it’s an excellent way to sneak in some veggies!
Shopping List
- 10 ounces boneless skinless chicken breast – cut into small cubes
- 1 tablespoon water
- 3/4 teaspoon soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons vegetable oil – for stir-frying
- 1 medium onion – diced
- 1 3/4 cups bean sprouts
- 6 large eggs
- 1/4 teaspoon sesame oil
- 2 tablespoons vegetable oil – for frying, plus more if needed
- 1 cup low-sodium chicken broth
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1/4 teaspoon white pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water – for slurry
- Chopped green onions – for garnish
- Sesame seeds – optional, for garnish
Tools of the Trade
- Skillet or Wok – for frying the egg foo young to crispy perfection.
- Mixing Bowls – for blending ingredients and making the sauce slurry.
- Whisk – for beating the eggs and combining the filling ingredients.
- Spatula – for flipping the egg foo young gently.
- Measuring Cups and Spoons – for accurate ingredient measurements.
Chicken Egg Foo Young Made Stepwise
Step 1: Prepare the Chicken
In a mixing bowl, combine the diced chicken breast with 1 tablespoon of water, 3/4 teaspoon soy sauce, and 1 teaspoon cornstarch. Mix well and set aside to marinate for about 15 minutes. This will help tenderize the chicken and infuse it with flavor.
Step 2: Stir-Fry the Chicken
Heat 2 teaspoons of vegetable oil in a skillet or wok over medium-high heat. Add the marinated chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the diced onion and sauté until translucent, about 3 minutes. Add the bean sprouts and stir-fry for an additional 2 minutes until they soften slightly. Return the cooked chicken to the skillet and combine with the vegetables.
Step 4: Beat the Eggs
In a large bowl, crack the 6 eggs and whisk until well beaten. Stir in 1/4 teaspoon sesame oil and season with a pinch of salt and pepper.
Step 5: Combine Ingredients
Add the chicken and vegetable mixture to the whisked eggs, ensuring everything is thoroughly combined.
Step 6: Fry the Egg Foo Young Patties
In the skillet, heat 2 tablespoons of vegetable oil over medium heat. Once hot, ladle in about 1/2 cup of the egg mixture per patty. Cook for 3-4 minutes on each side or until golden brown. Adjust the heat as necessary to avoid burning.
Step 7: Prepare the Sauce
In a small bowl, whisk together 1 cup low-sodium chicken broth, 1 tablespoon oyster sauce, 2 teaspoons soy sauce, and 1/4 teaspoon white pepper. In another bowl, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Add this slurry to the broth mixture and stir until thickened.
Step 8: Serve
To serve, place the crispy egg foo young patties on a plate and drizzle with the sauce. Garnish with chopped green onions and optional sesame seeds for an extra touch of flavor and presentation.
Substitutions by Category
- Protein: Swap chicken for shrimp, tofu, or your favorite protein source.
- Vegetables: Feel free to add bell peppers, mushrooms, or zucchini for extra veggies.
- Broth: Use vegetable broth instead of chicken broth for a vegetarian option.
- Oyster Sauce: Replace with hoisin sauce or mushroom sauce for a different flavor profile.
Easy-to-Miss Gotchas
- Ensure the oil is hot enough before adding the egg mixture to avoid soggy patties.
- Don’t overcrowd the skillet when frying; cook in batches if necessary.
- Adjust the seasoning in the sauce to your taste; you can add more soy sauce for saltiness or more oyster sauce for depth.
Keep-It-Fresh Plan
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the patties in a skillet over low heat until warmed through. Avoid microwaving, as it can make the patties rubbery. You can also freeze the uncooked egg foo young mixture for up to a month. Just thaw it in the fridge before cooking!
Reader Q&A
Can I make Chicken Egg Foo Young without chicken?
Absolutely! You can replace the chicken with tofu, shrimp, or simply load it up with more vegetables for a vegetarian option.
What can I serve with Chicken Egg Foo Young?
This dish pairs beautifully with steamed jasmine rice, fried rice, or even a simple side of stir-fried vegetables.
How can I make it gluten-free?
To make Chicken Egg Foo Young gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce, and ensure your oyster sauce is gluten-free as well.
Is it possible to make this dish ahead of time?
Yes! You can prepare the filling and sauce ahead of time. Just cook the patties fresh when you’re ready to serve for the best texture.
Cook This Next
Bring It Home
Chicken Egg Foo Young is more than just a meal; it’s a culinary experience that brings warmth and satisfaction to your dining table. With its simple ingredients and straightforward preparation, this dish is perfect for both novice cooks and experienced chefs alike. The balance of flavors and textures will have you coming back for more, making it a staple in your recipe repertoire. Don’t forget to get creative with your fillings and enjoy the delightful fusion of tastes that Chicken Egg Foo Young offers!
Chicken Egg Foo Young
Ingredients
Equipment
Method
- In a mixing bowl, combine the diced chicken breast with 1 tablespoon of water, 3/4 teaspoon soy sauce, and 1 teaspoon cornstarch. Mix well and set aside to marinate for about 15 minutes.
- Heat 2 teaspoons of vegetable oil in a skillet or wok over medium-high heat. Add the marinated chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and sauté until translucent, about 3 minutes. Add the bean sprouts and stir-fry for an additional 2 minutes until they soften slightly. Return the cooked chicken to the skillet and combine with the vegetables.
- In a large bowl, crack the 6 eggs and whisk until well beaten. Stir in 1/4 teaspoon sesame oil and season with a pinch of salt and pepper.
- Add the chicken and vegetable mixture to the whisked eggs, ensuring everything is thoroughly combined.
- In the skillet, heat 2 tablespoons of vegetable oil over medium heat. Once hot, ladle in about 1/2 cup of the egg mixture per patty. Cook for 3-4 minutes on each side or until golden brown.
- In a small bowl, whisk together 1 cup low-sodium chicken broth, 1 tablespoon oyster sauce, 2 teaspoons soy sauce, and 1/4 teaspoon white pepper. Mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Add this slurry to the broth mixture and stir until thickened.
- To serve, place the crispy egg foo young patties on a plate and drizzle with the sauce. Garnish with chopped green onions and optional sesame seeds for an extra touch of flavor and presentation.
Notes
- Ensure the oil is hot enough before adding the egg mixture to avoid soggy patties.
- Don’t overcrowd the skillet when frying; cook in batches if necessary.
- Adjust the seasoning in the sauce to your taste; you can add more soy sauce for saltiness or more oyster sauce for depth.
