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Chicken Egg Foo Young

A Chinese-American classic of savory egg patties loaded with chicken and sprouts, topped with a silky brown gravy.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 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

Instructions

  • In a bowl, combine the cubed chicken with 1 tablespoon water, 3/4 teaspoon soy sauce, and 1 teaspoon cornstarch; set aside for 5 minutes to marinate.
  • Heat 2 teaspoons vegetable oil in a large skillet over medium-high heat. Stir-fry the marinated chicken 1–2 minutes until lightly browned; transfer to a bowl.
  • In the same skillet, add the diced onion and sauté about 2 minutes until softened. Add the bean sprouts and stir-fry 1 more minute. Return the chicken to the skillet and mix; let cool slightly.
  • In a separate bowl, lightly whisk the 6 eggs with 1/4 teaspoon sesame oil. Fold in the cooled chicken and vegetable mixture gently until combined.
  • Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Drop about 1/2 cup of the egg mixture into the skillet and shape into a round patty with a spatula.
  • Cook each patty 2–3 minutes per side, until golden brown and cooked through. Repeat with remaining batter, adding more oil as needed. Drain finished patties on paper towels.
  • Make the gravy by combining 1 cup chicken broth, 1 tablespoon oyster sauce, 2 teaspoons soy sauce, and 1/4 teaspoon white pepper in a small saucepan and bring to a simmer.
  • Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook until thickened into a smooth gravy.
  • Arrange the fried patties on a serving plate, pour the hot gravy over them, and garnish with chopped green onions and sesame seeds if desired. Serve immediately.

Equipment

  • Mixing Bowl
  • Large Skillet
  • nonstick skillet
  • Small Saucepan
  • Measuring spoons
  • Spatula
  • Whisk

Notes

  • Marinate the chicken briefly for more flavor.
  • Let the chicken mixture cool before adding to the eggs to prevent scrambling.
  • Use a nonstick skillet and enough oil to prevent sticking.
  • Adjust soy sauce in the gravy to taste for saltiness.