Description
A comforting and easy-to-make version of the classic takeout dish, featuring crispy patties filled with savory chicken and vegetables.
Ingredients
Scale
- 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