Savory Chicken Egg Foo Young: Your Takeout Favorite Made Easy

Chicken Egg Foo Young is a delightful Chinese takeout dish that combines savory chicken, crisp vegetables, and fluffy eggs into a satisfying meal. This recipe offers a homemade version of your restaurant favorite, making it easy to whip up in your own kitchen. With simple ingredients and straightforward instructions, you can enjoy a comforting plate of Chicken Egg Foo Young any night of the week.

Why You’ll Love This Chicken Egg Foo Young

This Chicken Egg Foo Young recipe is not only flavorful but also versatile. You can customize it to suit your taste preferences by adding your favorite vegetables or adjusting the seasoning. Plus, it’s a great way to use up leftover chicken or veggies in your refrigerator.

Chicken Egg Foo Young

A delightful homemade version of the classic Chinese takeout dish, combining savory chicken, crisp vegetables, and fluffy eggs for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Main Ingredients

• 1 pound Chicken Breast or Thighs (boneless and skinless)
• 4-6 cups Vegetable or Peanut Oil (For frying) Use enough oil to shallow fry
• 4 large Eggs Act as binding agents
• 1.5 cups Onion (Chopped)
• 1 cup Mung Bean Sprouts

Marinade

• 2 tablespoons Soy Sauce Consider low-sodium version
• 1/2 cup Water
• 2 tablespoons Cornstarch For binding

Batter and Seasoning

• 1 tablespoon Vegetable or Peanut Oil
• 2 tablespoons Flour Gluten-free option available
• 1/2 teaspoon Turmeric Optional
• 1/2 teaspoon Paprika Optional
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Sesame Oil Optional
• 1/4 teaspoon White Pepper Black pepper is an alternative

Gravy

• 2 cups Low Sodium Chicken Stock Homemade preferred
• 1 tablespoon Soy Sauce
• 1 tablespoon Oyster Sauce Mushroom sauce is a vegetarian option
• 1 tablespoon Cornstarch

Garnishes

• 1/4 cup Scallion Optional garnish
• 2 tablespoons Sesame Seeds For decoration

Method

 

Preparation

1. Start by dicing the chicken breasts or thighs into small, bite-sized pieces. Mix the chicken with 2 tablespoons of soy sauce, 1/2 cup water, and 2 tablespoons cornstarch in a bowl. Let it marinate for about 15-20 minutes.
2. In a large skillet or wok, heat 4-6 cups of vegetable or peanut oil over medium-high heat.

Cooking

1. Add the marinated chicken to the hot oil. Cook until thoroughly cooked and lightly golden, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add 1.5 cups of chopped onion and sauté until softened. Then, add 1 cup of mung bean sprouts and continue cooking for another 2-3 minutes. Set the vegetables aside with the chicken.
3. In a large bowl, crack 4 large eggs and whisk them until combined. Add in the cooked chicken, sautéed onions, mung bean sprouts, 1 teaspoon garlic powder, 1 teaspoon onion powder, and optional seasonings like turmeric and paprika. Stir in 1 tablespoon sesame oil and 2 tablespoons flour. Mix until everything is well combined.
4. Use a ladle or measuring cup to scoop the batter into the hot oil, forming round patties. Fry for about 3-4 minutes on each side or until golden brown and cooked through.
5. Once cooked, remove the patties from the skillet and place them on paper towels to absorb excess oil.
6. In a saucepan, combine 2 cups of low sodium chicken stock, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Whisk until smooth and bring to a simmer. Stir continuously until the mixture thickens.

Serving

1. Serve the Chicken Egg Foo Young hot, drizzled with the savory gravy. Garnish with chopped scallions and sesame seeds if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 1gSugar: 1g

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on medium heat in a skillet. Patties can lose crispiness when stored, so try to consume them fresh.

Tried this recipe?

Let us know how it was!

The crispy exterior and tender interior make it an irresistible dish that appeals to both kids and adults. It’s perfect for a busy weeknight meal, casual family dinner, or even a special occasion.

How to Make Chicken Egg Foo Young

Ingredients:

• 1 pound Chicken Breast or Thighs (Use boneless and skinless cuts)
• 1/2 cup Water
• 2 tablespoons Soy Sauce (Consider low-sodium version)
• 2 tablespoons Cornstarch (For binding)
• 4-6 cups Vegetable or Peanut Oil (For frying)
• 1.5 cups Onion (Chopped)
• 1 cup Mung Bean Sprouts
• 4 large Eggs (Binding agents)
• 1 teaspoon Sesame Oil (Optional)
• 1/4 cup Scallion (Optional garnish)
• 2 tablespoons Sesame Seeds (For decoration)
• 1 tablespoon Vegetable or Peanut Oil
• 2 tablespoons Flour (Gluten-free option available)
• 1/2 teaspoon Turmeric (Optional)
• 1/2 teaspoon Paprika (Optional)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 cups Low Sodium Chicken Stock (Homemade preferred)
• 1 tablespoon Soy Sauce
• 1 tablespoon Oyster Sauce (Mushroom sauce is a vegetarian option)
• 1 teaspoon Sesame Oil
• 1/4 teaspoon White Pepper (Black pepper is an alternative)
• 1 tablespoon Cornstarch

Step-by-Step Instructions:

1. Prepare the Chicken:
   Start by dicing the chicken breasts or thighs into small, bite-sized pieces. Mix the chicken with 2 tablespoons of soy sauce, 1/2 cup water, and 2 tablespoons cornstarch in a bowl. Let it marinate for about 15-20 minutes.
2. Heat the Oil:
   In a large skillet or wok, heat 4-6 cups of vegetable or peanut oil over medium-high heat. You need enough oil to shallow fry the patties.
3. Cook the Chicken:
   Add the marinated chicken to the hot oil. Cook until thoroughly cooked and lightly golden, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Prepare the Veggies:
   In the same skillet, add 1.5 cups of chopped onion and sauté until softened. Then, add 1 cup of mung bean sprouts and continue cooking for another 2-3 minutes. Set the vegetables aside with the chicken.
5. Make the Batter:
   In a large bowl, crack 4 large eggs and whisk them until combined. Add in the cooked chicken, sautéed onions, mung bean sprouts, 1 teaspoon garlic powder, 1 teaspoon onion powder, and optional seasonings like turmeric and paprika. Stir in 1 tablespoon sesame oil and 2 tablespoons flour. Mix until everything is well combined.
6. Form the Patties:
   Use a ladle or measuring cup to scoop the batter into the hot oil, forming round patties. Fry for about 3-4 minutes on each side or until golden brown and cooked through.
7. Drain Excess Oil:
   Once cooked, remove the patties from the skillet and place them on paper towels to absorb excess oil.
8. Make the Gravy:
   In a saucepan, combine 2 cups of low sodium chicken stock, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Whisk until smooth and bring to a simmer. Stir continuously until the mixture thickens.
9. Serve:
   Serve the Chicken Egg Foo Young hot, drizzled with the savory gravy. Garnish with chopped scallions and sesame seeds if desired.

How to Serve Chicken Egg Foo Young

Chicken Egg Foo Young is best served hot right out of the skillet, paired with steamed rice or fried rice. The fluffy egg patties soaked in savory gravy make for a delightful dish. Consider presenting it with additional soy sauce or chili oil on the side for guests who enjoy extra flavor.

How to Store Chicken Egg Foo Young

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the microwave or a skillet on medium heat until warmed through. The patties can lose their crispiness when stored, so try to consume them fresh.

Tips to Make Chicken Egg Foo Young Perfect

• Fry in Batches: Don’t overcrowd the skillet while frying. This will help the patties cook evenly and retain their crispy texture.
• Customize Veggies: Feel free to add other vegetables like bell peppers, mushrooms, or carrots for additional flavor and nutrition.
• Adjust Seasoning: Taste the batter before frying and adjust seasoning to your liking. Garlic, onion, and pepper can be tweaked based on your preference.
• Use Fresh Ingredients: Fresh vegetables and chicken ensure better flavor and texture.

Flavor Variations

You can easily switch up the flavors of Chicken Egg Foo Young to suit your taste. Consider adding ingredients like:

• Spices: Swap garlic powder for ginger powder, or include chili flakes for heat.
• Proteins: Try shrimp or tofu as an alternative to chicken.
• Herbs: Fresh cilantro or basil can add a bright, fresh flavor profile.

Pro Tips for Success

• Oil Temperature: Make sure the oil is hot enough before adding the patties. If the oil is too cool, the patties will absorb more oil and become greasy.
• Test a Sample: Fry one patty first to check cooking time and flavors before frying the whole batch.
• Sauce Thickening: If you prefer a thicker sauce, simply add more cornstarch. Mixing it with a little cold water before adding to the hot stock can prevent clumping.

FAQs About Chicken Egg Foo Young

Final Thoughts

Savory Chicken Egg Foo Young is a delightful dish that transforms your favorite takeout into a simple homemade meal. With its tender chicken, vibrant vegetables, and a rich sauce, this recipe is sure to become a family favorite. Enjoy the fun of preparing this dish in your kitchen, knowing you can customize it to suit everyone’s tastes. Make dinner exciting again with your easy Chicken Egg Foo Young!