Chicken Egg Foo Young
Chicken Egg Foo Young is a cherished dish in Chinese-American cuisine, featuring a delightful medley of eggs, chicken, onions, and bean sprouts, pan-fried into golden, crisp-edged patties. Finished with a rich, savory gravy, this dish delivers both comfort and indulgence in every bite.
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
Arrange the Egg Foo Young patties individually on serving plates. Ladle the prepared gravy generously over each patty.
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.
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.