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egg foo young chicken copycat Recipe

Egg Foo Young Chicken Recipe

Before diving into the delightful details of egg foo young chicken, let’s chat about what to serve alongside this dish to elevate your meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Chinese
Servings 4
Calories 397 kcal

Equipment

  •  A large mixing bowl
  • Whisk

Ingredients
  

  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon light soy sauce
  • 2 teaspoons cornstarch split
  • 6 large eggs
  • 10 ounces boneless skinless chicken breast or thigh meat (diced)
  • 1 medium yellow onion finely chopped
  • 1 tablespoon cold water
  • ¼ teaspoon pure sesame oil
  • 2 cups fresh mung bean sprouts
  • 1 scallion slice
  • Toasted sesame seeds
  • 1 tablespoon all-purpose flour
  • 1 tablespoon peanut or vegetable oil
  • ½ teaspoon sweet smoked paprika
  • ½ teaspoon ground turmeric
  • 3 ¼ cups low-sodium chicken broth
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon white pepper
  • 2 teaspoons soy sauce
  • ¼ cup cornstarch
  • ⅛ teaspoon garlic powder
  • Salt to taste
  • ⅛ teaspoon onion powder
  • 1 tablespoon oyster sauce
  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon light soy sauce
  • 2 teaspoons cornstarch split
  • 6 large eggs
  • 10 ounces boneless skinless chicken breast or thigh meat (diced)
  • 1 medium yellow onion finely chopped
  • 1 tablespoon cold water
  • ¼ teaspoon pure sesame oil
  • 2 cups fresh mung bean sprouts
  • 1 scallion slice
  • Toasted sesame seeds
  • 1 tablespoon all-purpose flour
  • 1 tablespoon peanut or vegetable oil
  • ½ teaspoon sweet smoked paprika
  • ½ teaspoon ground turmeric
  • 3 ¼ cups low-sodium chicken broth
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon white pepper
  • 2 teaspoons soy sauce
  • ¼ cup cornstarch
  • ⅛ teaspoon garlic powder
  • Salt to taste
  • ⅛ teaspoon onion powder
  • 1 tablespoon oyster sauce

Instructions
 

Step 1: Prepare the Chicken

  • Start with the chicken. Dice your boneless, skinless chicken breast or thighs into small pieces. In a bowl, mix the chicken with light soy sauce and one teaspoon of cornstarch. This will help tenderize the meat and give it a delightful flavor.

Step 2: Sauté the Vegetables

  • In a deep skillet or wok, heat one tablespoon of oil over medium heat. Toss in the chopped onion and sauté it until it's translucent. This should take about 3 minutes. Add the mung bean sprouts and cook for an additional 1-2 minutes until they soften slightly. Create a little well in the center to add the seasoned chicken. Cook until the chicken turns golden brown and is cooked through, about 5-7 minutes.

Step 3: Prepare the Batter

  • In a large mixing bowl, crack the six eggs and whisk them until the yolks and whites are well combined. Stir in the cold water and the remaining cornstarch. This mixture is what brings this dish together, so make sure it’s smooth.

Step 4: Combine Ingredients

  • Add the chicken and vegetable mixture to the egg batter. Mix until everything is evenly coated. At this point, taste it! Adjust seasoning if necessary, adding a pinch of salt or more soy sauce to suit your preferences.

Step 5: Deep Fry the Omelets

  • Heat oil in your skillet or wok – enough for deep-frying, about 4 to 6 cups. Using a ladle, pour the mixture into the hot oil, allowing it to spread out. Fry it for about 3-4 minutes on each side, or until golden brown. Flip carefully with a spatula to keep it intact.

Step 6: Make the Gravy

  • While the egg foo young is frying, let’s whip up that glorious gravy. In a separate saucepan, add one tablespoon of oil and heat over medium. Stir in the flour, sweet smoked paprika, and turmeric, cooking for 1-2 minutes. Gradually pour in 3 cups of chicken broth while whisking to eliminate lumps. Bring it to a gentle boil. In a bowl, mix the remaining ¼ cup of chicken broth with ¼ cup of cornstarch; stir until combined. Add this to the pan, along with the oyster sauce, white pepper, garlic powder, onion powder, and sesame oil. Let it simmer until thick, about 5 minutes.

Step 7: Serve

  • Once the egg foo young has that lovely golden crust, remove it from the oil and place it on paper towels to drain excess oil. Serve it hot, drizzling the savory gravy on top and garnishing with sliced scallions and toasted sesame seeds if desired.

Notes

  • Oil Temperature: Make sure your oil is hot enough. A simple test is to drop a small amount of batter in the oil; it should sizzle immediately.
  • Avoid Overcrowding: Fry in batches to avoid overcrowding the pan. This ensures a crispy exterior rather than a soggy result.
  • Taste and Adjust: Always taste your batter before frying; it allows you to adjust seasoning as needed.
  • Keep it Warm: If frying in batches, keep the finished egg foo young warm in a low-temperature oven until all are cooked.
  • Additions and Substitutions: Feel free to switch up the veggies or proteins, depending on what you have on hand

Nutrition

Serving: 407gCalories: 397kcalCarbohydrates: 36gProtein: 18gFat: 20.9gSaturated Fat: 5.4gCholesterol: 293mgSodium: 474mgFiber: 3gSugar: 8g
Keyword Egg Foo Young Chicken Recipe
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