Authentic Chicken Egg Foo Young with Gravy
Chicken Egg Foo Young is a beloved Chinese-American classic, combining crispy, golden-brown egg pancakes with tender chicken and fresh vegetables. Each bite is packed with savory flavors and a satisfying crunch, all complemented by a rich, velvety gravy that ties the dish together.
This homemade version delivers the same restaurant-quality taste with simple, fresh ingredients. Lightly seasoned chicken, crisp bean sprouts, and sweet onions are folded into fluffy eggs, then fried to perfection. The luscious gravy, infused with soy sauce, oyster sauce, and aromatic spices, enhances every bite with its deep umami richness.
Perfect for a quick yet satisfying meal, Chicken Egg Foo Young is a versatile dish that pairs beautifully with steamed rice or stands alone as a hearty main course. Whether you’re craving comfort food or looking to impress with a homemade takeout favorite, this recipe is sure to become a staple in your kitchen.
Chicken Egg Foo Young Ingredients: A Harmony of Flavor and Texture
Chicken – Tender, juicy pieces of chicken provide a satisfying protein base, absorbing the rich flavors of the sauce and seasonings.
Eggs – The heart of the dish, creating a delicate, fluffy structure that crisps beautifully when fried to golden perfection.
Onion – Adds a subtle sweetness and aromatic depth, balancing the savory notes with a gentle crunch.
Mung Bean Sprouts – Deliver a refreshing, crisp contrast to the rich, savory elements, enhancing the dish’s texture.
Soy Sauce – Infuses umami depth and a touch of saltiness, enhancing the overall balance of flavors.
Sesame Oil – A finishing touch of nutty richness that deepens the complexity of the dish.
Oyster Sauce – A key component of the luscious gravy, bringing a deep, savory-sweet dimension that ties everything together.
Chicken Egg Foo Young: A Classic Chinese Favorite
Chicken Egg Foo Young is a beloved Chinese-American dish, featuring a crispy, golden-brown egg pancake filled with tender chicken, crunchy bean sprouts, and savory onions. It’s deep-fried to perfection and served with a rich, flavorful gravy that ties everything together. Whether you’re a fan of takeout classics or looking to try your hand at homemade versions, this recipe will bring restaurant-quality taste to your kitchen.
Recipe Tips
1. Mastering the Frying Technique
The key to a perfect Chicken Egg Foo Young is achieving a crispy, golden-brown exterior while keeping the inside tender. To do this, maintain your oil temperature at 350°F (175°C). Too hot, and your pancakes will burn; too cold, and they’ll absorb excess oil, making them greasy. Use a candy thermometer to monitor the temperature and fry in small batches to avoid overcrowding the wok.
2. Avoid Over-Mixing the Eggs
For a light and fluffy texture, gently beat the eggs just until combined with the other ingredients. Over-mixing can make the mixture watery, causing the pancakes to fall apart during frying. A quick fold is all you need to keep everything well incorporated without breaking down the egg structure.
3. Getting the Gravy Just Right
The rich, savory gravy is what makes Chicken Egg Foo Young stand out. To achieve a smooth, velvety texture, whisk your cornstarch slurry gradually into the simmering broth. Add it slowly while stirring continuously to prevent lumps. If the gravy thickens too much, a splash of chicken stock will bring it back to the right consistency.
What to Serve with Chicken Egg Foo Young
1. Steamed White Rice
A classic pairing, steamed jasmine or medium-grain white rice perfectly soaks up the luscious gravy, balancing out the crispy texture of the pancakes. The mild flavor of rice allows the bold flavors of Egg Foo Young to shine.
2. Garlic Stir-Fried Vegetables
A simple side of stir-fried bok choy, snap peas, or broccoli with garlic and a drizzle of soy sauce adds freshness and crunch, making the meal feel well-rounded and nutritious.
3. Hot and Sour Soup
For a complete Chinese takeout-style experience, start with a bowl of hot and sour soup. The tangy and spicy broth complements the richness of the Egg Foo Young and provides a satisfying contrast in flavor.
FAQ
1. Can I bake Chicken Egg Foo Young instead of frying it?
While deep-frying gives the best crispy texture, you can bake Egg Foo Young at 400°F (200°C) for 15-18 minutes or until golden brown. However, it won’t have the same crunch as the traditional version.
2. Can I make this recipe vegetarian?
Absolutely! Replace the chicken with mushrooms, tofu, or additional vegetables like bell peppers and carrots. Swap the oyster sauce in the gravy for a vegetarian alternative, such as mushroom sauce.
3. How do I store and reheat leftovers?
Store cooked Egg Foo Young pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving, as it can make them soggy.
4. Can I freeze Egg Foo Young?
Yes! Once cooled, wrap each pancake individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat in an oven or air fryer for best results.
With these expert tips and serving ideas, your homemade Chicken Egg Foo Young will be just as delicious as your favorite takeout version! Whether you enjoy it fresh or save some for later, this dish is a guaranteed crowd-pleaser. Happy cooking!
Chicken Egg Foo Young
Ingredients
- For the Pancakes:
- 6 large eggs
- 10 ounces boneless skinless chicken breast or thighs (280g, diced into small cubes)
- 1 medium onion approximately 1 ½ cups, finely chopped
- 2 cups mung bean sprouts
- 1 tablespoon vegetable or peanut oil plus additional oil for deep frying, 4-6 cups, depending on wok size
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch divided
- 1 tablespoon water
- ¼ teaspoon sesame oil
- 1 scallion chopped
- Sesame seeds optional, for garnish
- For the Gravy:
- 1 tablespoon vegetable or peanut oil
- 1 tablespoon all-purpose flour
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 3 ¼ cups low-sodium chicken stock divided: 3 cups plus ¼ cup
- 2 teaspoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper or to taste
- ¼ cup cornstarch
- Salt to taste
Instructions
- Preparing the Chicken:
- In a small bowl, combine the diced chicken with 1 tablespoon of water, stirring until the liquid is fully absorbed. Add 1 teaspoon of soy sauce and 1 teaspoon of cornstarch, ensuring an even coating. Set aside to marinate.
- Making the Gravy:
- Heat 1 tablespoon of oil in a medium saucepan over medium heat. Stir in the flour, allowing it to cook for about 15-20 seconds to form a roux.
- Add turmeric, paprika, garlic powder, and onion powder, stirring continuously for another 15 seconds to release their aromas.
- Gradually whisk in the chicken stock, ensuring a smooth consistency. Bring the mixture to a gentle simmer.
- Stir in the soy sauce, oyster sauce, sesame oil, and white pepper. The roux will begin to slightly thicken the gravy.
- In a small bowl, dissolve the cornstarch in ¼ cup of chicken stock or water to create a slurry. Slowly pour two-thirds of the slurry into the simmering gravy, stirring constantly. Allow it to cook for 30 seconds.
- If necessary, add more of the cornstarch mixture until the gravy reaches the desired thickness, ensuring it coats the back of a spoon. Season with salt or additional soy sauce if needed. Cover and set aside.
- Cooking the Chicken:
- Heat 1 tablespoon of oil in a wok or skillet over high heat. When the oil is just beginning to smoke, add the marinated chicken cubes.
- Sear the chicken for about 1 minute per side, then stir-fry for an additional minute until fully cooked. Transfer to a bowl and allow to cool.
- Preparing the Pancake Batter:
- In a large mixing bowl, combine the cooled chicken, diced onion, and mung bean sprouts.
- Add the eggs, sesame oil, and the remaining teaspoon of cornstarch. Stir gently until just incorporated—overmixing will result in a watery consistency that may prevent the pancakes from holding their shape during frying.
- Frying the Pancakes:
- In a deep pot or wok, heat 6 cups of frying oil to 350°F (175°C). Use a candy thermometer to monitor the temperature, as incorrect heat levels can affect the texture of the patties.
- Using a large ladle, carefully scoop about ¾ cup of the egg mixture and slowly lower it into the oil. To prevent sticking, pour the batter close to the oil’s surface in a controlled motion. Avoid letting the eggs cook inside the ladle, as this will interfere with proper frying.
- Fry for 40 seconds, occasionally spooning hot oil over the uncooked tops to speed up the cooking process.
- Once the patties are firm and developing a golden hue, gently flip them using a spatula. Continue frying for an additional 60 seconds until they reach a deep golden-brown color.
- Remove each patty and drain excess oil by briefly placing it on a fine-mesh strainer. Transfer to a wire rack set over a baking sheet. Repeat the process until all the patties are fried.
Notes
Garnish with chopped scallions and sesame seeds if desired. Serve immediately with extra gravy on the side.
Note: This recipe yields six small Egg Foo Young pancakes.
