There’s a certain charm in recreating your favorite takeout dish right in your kitchen, and Chicken Egg Foo Young perfectly captures that magic. The moment the egg mixture hits hot oil, and you hear that satisfying sizzle, it feels like a familiar embrace of comfort food. This dish, featuring fluffy omelette pancakes stuffed with tender chicken and fresh vegetables, brings together savory flavors that are guaranteed to transport you back to bustling diner days.
What makes this recipe irresistible is not only its simplicity but also its versatility. Whether you’re treating yourself after a hectic day or planning a delightful dinner with family, this comforting platter is a crowd-pleaser. Tossing in your favorite fillings or exploring gluten-free options makes it all the more appealing. So, let’s dive into this delicious take on classic Chinese American cuisine and bring a little taste of nostalgia back to your table!
Why is Chicken Egg Foo Young a must-try?
Comforting, Homemade Taste: Prepare to savor the flavors of takeout right in your home with this recipe. Fluffy Omelette Pancakes are filled with tender chicken and fresh veggies, creating a comforting meal perfect for any occasion. Crowd-Pleasing Appeal means everyone will enjoy these savory bites, making it ideal for family dinners or gatherings. Quick and Easy to prepare, this dish is ideal for busy weeknights. Endless Customization options allow you to add your favorite vegetables or switch proteins for a personal touch, catering to various dietary preferences.
Chicken Egg Foo Young Ingredients
For the Omelette Pancakes
- Chicken Breast or Thighs – Use boneless and skinless cuts for tenderness; feel free to substitute with shrimp, pork, or tofu for variety.
- Water – Refreshing the chicken, this ingredient ensures it absorbs all those delightful flavors; no substitutions are needed here.
- Soy Sauce – Adds umami and saltiness; consider low-sodium soy sauce for a healthier option in your Chicken Egg Foo Young.
- Cornstarch – This helps with texture and binding; arrowroot powder can work as a gluten-free substitute.
- Vegetable or Peanut Oil – Necessary for frying, it infuses the dish with richness; opt for any neutral oil and avoid olive oil due to low smoke point.
- Onion – Chopped into about 1 ½ cups, it brings sweetness; you can substitute with scallions for a milder flavor.
- Mung Bean Sprouts – Add a satisfying crunch; shredded cabbage or more scallions can provide a similar crispness.
- Eggs – These are the binding agents for your pancakes; essential for that fluffy texture.
- Sesame Oil – Provides a nutty undertone; omit if not available in your pantry.
- Scallion – A fresh garnish that enhances flavor; this is optional but adds a nice touch.
- Sesame Seeds – For decoration; feel free to leave them out or substitute with chopped nuts.
For the Gravy
- Vegetable or Peanut Oil – Needed for your roux to create that lovely gravy.
- Flour – A key thickening agent; swap it out for gluten-free flour if necessary.
- Turmeric – Adds pleasing color and a hint of flavor; skip it if it’s not on hand.
- Paprika – This helps enhance warmth and flavor; optional but highly recommended!
- Garlic Powder – For a depth of flavor; you can use fresh garlic in a pinch, adjusting the amount to taste.
- Onion Powder – Works similarly to enhance savoriness; contributes to the overall taste profile.
- Low Sodium Chicken Stock – The base of your gravy, enriching it with depth; homemade stock is the best choice.
- Soy Sauce – A flavor enhancer in the gravy; adjust the quantity as needed for dietary restrictions.
- Oyster Sauce – This elevates the flavor complexity; mushroom sauce is a great vegetarian substitute.
- Sesame Oil – Adds a fragrant aroma, enriching the overall dish.
- White Pepper – A touch of seasoning for depth; black pepper can serve as an alternative.
- Cornstarch – Used to thicken the gravy and achieve that velvety consistency; refer to earlier cornstarch tips for usage.
This delightful Chicken Egg Foo Young is not only easy to make but also has endless customization possibilities, offering a nostalgic yet fresh dining experience!
How to Make Chicken Egg Foo Young
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Marinate Chicken: In a bowl, combine chicken cubes with water, soy sauce, and 1 teaspoon cornstarch. Let it sit for about 20 minutes to absorb all those delicious flavors.
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Prepare the Gravy: Heat 1 tablespoon of oil in a saucepan over medium heat. Whisk in the flour to form a roux, then slowly add the spices and gradually stir in chicken stock until the mixture thickens, about 8-10 minutes.
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Sear Chicken: Heat a wok or large skillet over high heat and sear the marinated chicken until fully cooked, around 5-7 minutes. Remove from heat and let cool slightly.
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Heat Oil for Frying: In a deep pot, heat 4-6 cups of oil to 350°F; use a candy thermometer to ensure accurate temperature for frying.
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Mix Ingredients: In a large bowl, combine the cooled chicken, diced onion, mung bean sprouts, eggs, and remaining cornstarch. Stir gently, being careful not to overmix, until just combined.
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Form Patties: Ladle the mixture into the hot oil, creating patties. Fry each side for about 40 seconds or until golden brown.
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Drain and Serve: Carefully remove the patties from the oil and drain on a wire rack to keep them crispy.
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Top with Gravy: Pour a generous amount of gravy over the patties and sprinkle with scallions and sesame seeds for a delightful finish.
Optional: Serve with extra gravy and a side of steamed rice for a complete meal.
Exact quantities are listed in the recipe card below.
Storage Tips for Chicken Egg Foo Young
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Room Temperature: Best enjoyed fresh, but can set out for up to 2 hours before bacteria starts to thrive.
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Fridge: Store leftover Chicken Egg Foo Young in an airtight container for up to 2 days. Reheat on a skillet to maintain crispiness.
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Freezer: For longer storage, freeze individual patties wrapped tightly in plastic wrap or foil for up to 2 months. Reheat directly from frozen on medium heat.
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Reheating: For optimal results, reheat in a skillet with a little oil to regain the crispy texture. Microwave can be used, but may make them soggy.
Tips for the Best Chicken Egg Foo Young
- Oil Temperature: Keep the frying oil at 350°F. Use a candy thermometer for precision; this ensures crispy patties without greasiness.
- Avoid Overmixing: When combining the egg and vegetable mixture, stir gently. Overmixing can lead to tough patties that don’t hold together well.
- Texture Matters: Frying in the right amount of oil keeps the Chicken Egg Foo Young crispy on the outside while remaining fluffy inside.
- Quick Serving: Serve your Egg Foo Young hot and fresh. If needed, warm the gravy separately before pouring to maintain the best texture.
- Flavor Enhancements: Experiment with additional fillings or toppings. Adding bell peppers or other vegetables can elevate your Chicken Egg Foo Young to new heights!
Chicken Egg Foo Young Variations
Feel free to explore these exciting twists to make your Chicken Egg Foo Young uniquely yours!
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Shrimp Option: Swap chicken for bite-sized shrimp for a delightful seafood twist that brings an extra layer of flavor.
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Tofu Alternative: Use cubed firm tofu instead of chicken for a tasty vegetarian option that still maintains a satisfying texture.
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Veggie Boost: Add bell peppers or shredded carrots to the mix for a pop of color and added nutrients.
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Gluten-Free: Opt for gluten-free soy sauce and flour to make this dish friendly for those avoiding gluten without sacrificing taste.
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Herb Infusion: Incorporate fresh herbs like cilantro or basil into the egg mixture for a fragrant flavor explosion in every bite.
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Spicy Kick: Add minced jalapeños or a dash of sriracha to the batter for a fiery version that packs a punch.
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Savory Cheese: Sprinkle in some shredded cheese, like cheddar or Monterey Jack, before frying for a melty twist and creamy texture.
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Crispy Chow Mein Topping: Top your finished patties with crispy chow mein noodles for an extra crunch and fun texture contrast.
With these variations, each rendition of your Chicken Egg Foo Young will offer something new to delight your taste buds!
What to Serve with Chicken Egg Foo Young?
Create a full meal experience that tantalizes your taste buds and brings warmth to your table.
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Steamed Jasmine Rice: The perfect neutral base that soaks up the savory gravy, enhancing every bite of your Chicken Egg Foo Young.
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Stir-Fried Vegetables: An aromatic mix of bell peppers, broccoli, and snow peas providing a colorful crunch and balancing textures to your meal.
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Egg Drop Soup: A comforting, silky soup that pairs beautifully with Egg Foo Young, offering warmth and a gentle, savory backdrop to the vibrant flavors.
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Fried Rice: This classic side is full of flavor and satisfying, making it a beloved pair with Egg Foo Young that takes your meal to the next level.
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Crispy Spring Rolls: Filled with fresh veggies and served with sweet chili sauce, they add a delightful crunch that complements the fluffy pancakes.
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Chilled Soybean Sprout Salad: Refreshing and zesty, this salad with a hint of sesame and vinegar provides a cool contrast to the warm, hearty Egg Foo Young.
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Chardonnay: A crisp glass of this wine brightens the palate, enhancing the savory notes of the dish and making for a delightful dining experience.
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Mango Sorbet: End your meal on a sweet note; the fruity coldness helps cleanse the palate after enjoying this rich, savory dish.
Make Ahead Options
These Chicken Egg Foo Young patties are fantastic for meal prep! You can marinate the chicken and refrigerate it for up to 24 hours to infuse those delicious flavors. Additionally, the gravy can be prepared and stored in the fridge for up to 3 days, just reheat it gently before serving. When you’re ready to enjoy this tasty dish, simply combine the marinated chicken with the other ingredients and fry them fresh. To maintain quality, ensure the oil is at the right temperature (350°F) for frying to keep the patties perfectly crispy. With these make-ahead tips, you’ll have a delightful meal ready in no time!
Chicken Egg Foo Young Recipe FAQs
What type of chicken is best for Chicken Egg Foo Young?
Absolutely! I recommend using boneless and skinless chicken breasts or thighs for this dish. They provide tender bites that blend perfectly with the fluffy omelette pancakes. If you’re looking for a twist, feel free to substitute the chicken with shrimp, pork, or even tofu for a delightful variation.
How should I store leftovers of Chicken Egg Foo Young?
After enjoying your Chicken Egg Foo Young, you can store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, simply warm them on a skillet over medium heat to help retain their crispiness. If you’re thinking ahead, you can freeze individual patties. Wrap them tightly in plastic wrap, then foil, and they will last in the freezer for up to 2 months!
Can I make Chicken Egg Foo Young gluten-free?
Very much so! To create a gluten-free version of Chicken Egg Foo Young, use gluten-free soy sauce or tamari in place of regular soy sauce. For the gravy, substitute regular flour with gluten-free flour, and ensure your chicken stock is also gluten-free. It’s all about making small tweaks to enjoy this comforting dish without missing out!
What can I do if my Chicken Egg Foo Young patties fall apart while frying?
That’s a common concern! If your patties are struggling to hold together, make sure you’re not overmixing the egg and vegetable mixture—gently fold just until combined. Additionally, ensuring that the oil is hot enough (350°F) helps them cook quickly and hold their shape better. If necessary, add a little more cornstarch to the mixture for extra binding.
How long can I keep Chicken Egg Foo Young at room temperature?
It’s best to enjoy your Chicken Egg Foo Young fresh out of the pan! However, it can be safely left at room temperature for about 2 hours. After that, make sure to refrigerate any leftovers to avoid any risk of foodborne illnesses.
Can I add vegetables other than mung bean sprouts?
Absolutely! The more the merrier when it comes to veggies. You can substitute mung bean sprouts with shredded cabbage or add in bell peppers, carrots, or scallions for an extra crunch and flavor. This makes the dish not just tastier but also visually appealing!
Savory Chicken Egg Foo Young: Your Takeout Favorite Made Easy
Ingredients
Equipment
Method
- In a bowl, combine chicken cubes with water, soy sauce, and 1 teaspoon cornstarch. Let it sit for about 20 minutes to absorb all those delicious flavors.
- Heat 1 tablespoon of oil in a saucepan over medium heat. Whisk in the flour to form a roux, then slowly add the spices and gradually stir in chicken stock until the mixture thickens, about 8-10 minutes.
- Heat a wok or large skillet over high heat and sear the marinated chicken until fully cooked, around 5-7 minutes. Remove from heat and let cool slightly.
- In a deep pot, heat 4-6 cups of oil to 350°F; use a candy thermometer to ensure accurate temperature for frying.
- In a large bowl, combine the cooled chicken, diced onion, mung bean sprouts, eggs, and remaining cornstarch. Stir gently, being careful not to overmix, until just combined.
- Ladle the mixture into the hot oil, creating patties. Fry each side for about 40 seconds or until golden brown.
- Carefully remove the patties from the oil and drain on a wire rack to keep them crispy.
- Pour a generous amount of gravy over the patties and sprinkle with scallions and sesame seeds for a delightful finish.