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Homemade Chicken Egg Foo Young photo

Chicken Egg Foo Young

This Chicken Egg Foo Young is a comforting classic! Savory chicken, crisp bean sprouts, and fluffy eggs come together in a delightful dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Foo Young:
  • 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

Equipment

  • Skillet or Wok
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the chicken and vegetable mixture to the whisked eggs, ensuring everything is thoroughly combined.
  6. 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.
  7. 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.
  8. 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.