Savory Chicken Egg Foo Young: Your Takeout Favorite Made Easy
There’s something wonderfully comforting about a hearty plate of Egg Foo Young. I remember those weekends when my family and I would indulge in takeout from our favorite Chinese restaurant. The crispy, golden-brown patties filled with savory chicken and crunchy vegetables always stole the show. Food has a special way of bringing people together, creating memories over laughter and good company. Today, I want to share this delightful recipe for Savory Chicken Egg Foo Young, a dish that transforms your kitchen into a cozy restaurant. Whether it’s for a family gathering, a weeknight dinner, or a special occasion, you’ll find this recipe easy to follow and oh-so-rewarding!
Why make this recipe?
If you’ve ever craved that restaurant-quality taste but didn’t want to step outside, this recipe is for you. You’ll love how delicious and satisfying the flavors meld together, and the best part? It’s quick to prepare! In under 30 minutes, you can have a fantastic meal on your table. Plus, this dish is budget-friendly, making it perfect for filling bellies without emptying your wallet. Kids adore the crispiness and the delicious flavor, so you can please even the picky eaters at your table. This recipe is also super versatile—once you master it, you can easily switch up the ingredients to suit your family’s preferences. So let’s dive deeper into making this tasty treasure!
How to make Savory Chicken Egg Foo Young
Making Savory Chicken Egg Foo Young is a straightforward and gratifying experience. You’ll spend around 30 minutes prepping and cooking, making it an ideal choice for busy evenings. For this recipe, you’ll need basic kitchen tools like a mixing bowl, whisk, frying pan, and a spatula. If you want an extra crispiness, a deep fryer works wonderfully too. With that said, let’s gather our ingredients and get cooking!
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 directions
Now that we have everything we need, let’s get into the fun part—making the Egg Foo Young!
- Prepare the Chicken: Start by cutting your boneless chicken into small cubes. This allows for even cooking and gets all those flavors infused in the patties.
- Marinate: In a mixing bowl, combine the cubed chicken, water, soy sauce, and 2 tablespoons of cornstarch. Mix well to coat. Let it marinate for about 10 minutes while you prepare the other ingredients.
- Sauté Onions and Sprouts: In a large frying pan, heat 1 tablespoon of vegetable or peanut oil over medium-high heat. Add the chopped onions and sauté until they become translucent (about 3-4 minutes). Toss in the mung bean sprouts and sauté for another minute.
- Mix the Batter: In a separate bowl, crack the four eggs and whisk them together. Then add in the remaining cornstarch, sesame oil, garlic powder, onion powder, turmeric, paprika, and a pinch of white pepper. Stir until well blended.
- Combine Chicken and Vegetables: Take the marinated chicken and stir it into the cooked onion and sprout mixture, heating everything through for a couple of minutes.
- Cook the Patties: Reduce the heat to medium. Pour in a ladle of the chicken and veggie mixture into the pan. Shape it into a patty and cook for about 3-4 minutes on each side, or until golden brown. Repeat this process, adding more oil if needed, until you have used all the mixture.
- Finish with Sauce: While the patties are cooking, prepare the sauce by mixing the chicken stock, soy sauce, oyster sauce, and a bit of cornstarch together. Pour this sauce over the patties once they’re done, letting it simmer for a couple of minutes to thicken.
How to serve Savory Chicken Egg Foo Young?
When it comes time to serve your delicious Egg Foo Young, think about pairing it with steamed rice or fried rice. The fluffy patties complement a bed of rice beautifully. You can also garnish each serving with finely chopped scallions and a sprinkle of sesame seeds for a pop of color and crunch. If you’re feeling indulgent, serve it with a side of sweet and sour sauce or soy sauce to drizzle over your patties. This dish not only looks stunning but tastes incredible too!
How to store Savory Chicken Egg Foo Young?
If you find yourself with leftovers—lucky you! Store your Egg Foo Young in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back into a frying pan over low heat for a few minutes, adding a splash of oil if needed to keep them crispy. Want to keep them longer? Freeze your cooled patties for up to 2 months. Just remember to layer parchment paper between each patty before freezing to prevent sticking. When ready to enjoy again, thaw them in the fridge overnight and reheat as mentioned earlier.
Tips for perfect Savory Chicken Egg Foo Young
- Avoid Overcrowding the Pan: If you add too many patties at once, they can end up steaming instead of frying. Cook them in batches for that crispy edge.
- Right Temperature: Ensure the oil is hot enough before adding the patties. A drop of batter should sizzle immediately for best results.
- Let the Batter Rest: Allowing the batter to sit briefly helps the flavors to meld and improves the texture.
- Taste Test: Always taste your batter before frying. You can adjust salt and seasoning as per your preference.
- Use Fresh Ingredients: Fresh garlic and crispy, crunchy vegetables add to the flavor and texture of your dish.
Variations
- Vegetarian Version: Swap the chicken for tofu or extra vegetables like bell peppers, mushrooms, and carrots. Make sure to use a plant-based sauce.
- Extra Crunch: Add crushed water chestnuts to the mixture for a delightful crunch in every bite.
- Spicy Kick: For those who like it hot, toss in some chili flakes or sriracha for a spicy twist.
FAQs about Savory Chicken Egg Foo Young
Can I substitute chicken with another protein?
Absolutely! You can replace chicken with shrimp, turkey, or even a plant-based alternative like chickpeas. Just ensure that whatever protein you use, you cut it into small, uniform pieces.
Why did my patties fall apart?
If your patties fall apart, it might be due to too little cornstarch or eggs in the mixture. Make sure to stick to the specified amounts for binding.
Will it work if I reduce the soy sauce?
Yes, you can reduce the soy sauce or even use tamari sauce for a gluten-free option. Just keep in mind that it might affect the overall flavor, so balance it with additional seasonings.
Cooking at home opens up a world of flavors, and with this Savory Chicken Egg Foo Young recipe, you’ll impress yourself and your guests with your culinary skills. So roll up your sleeves and enjoy this delightful dish that brings a taste of takeout right to your kitchen!
Print
Savory Chicken Egg Foo Young
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A comforting and easy-to-make version of the classic takeout dish, featuring crispy patties filled with savory chicken and vegetables.
Ingredients
- 1 pound Chicken Breast or Thighs (boneless and skinless)
- 1/2 cup Water
- 2 tablespoons Soy Sauce (low-sodium recommended)
- 2 tablespoons Cornstarch
- 4–6 cups Vegetable or Peanut Oil (for frying)
- 1.5 cups Onion (chopped)
- 1 cup Mung Bean Sprouts
- 4 large Eggs
- 1 teaspoon Sesame Oil (optional)
- 1/4 cup Scallion (for 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
Instructions
- Prepare the Chicken: Start by cutting your boneless chicken into small cubes.
- Marinate: In a mixing bowl, combine the cubed chicken, water, soy sauce, and 2 tablespoons of cornstarch. Let it marinate for about 10 minutes.
- Sauté Onions and Sprouts: In a large frying pan, heat 1 tablespoon of vegetable or peanut oil. Add the chopped onions and sauté until translucent.
- Toss in the mung bean sprouts and sauté for another minute.
- Mix the Batter: In a separate bowl, whisk the eggs and add in remaining ingredients. Stir until well blended.
- Combine Chicken and Vegetables: Stir the marinated chicken into the cooked onion and sprout mixture.
- Cook the Patties: Pour in the chicken and veggie mixture, shape it into a patty and cook until golden brown.
- Finish with Sauce: Mix the chicken stock, soy sauce, oyster sauce, and cornstarch and pour it over the patties.
Notes
For extra crispiness, consider using a deep fryer. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Egg Foo Young, Chicken Egg Foo Young, Chinese Recipe, Takeout Recipe