Fried Chicken Egg Foo Yong Recipe (2024)

Fried Chicken Egg Foo Yong recipe. Chicken egg foo young is a traditional Chinese dish of eggs, bean sprouts and chicken deep-fried into pancakes and covered in delicious homemade gravy. This delicious recipe adapted from https://thewoksoflife.com/

Fried Chicken Egg Foo Yong Recipe

Makes 4-6 servings

Ingredients: For the Pancakes: 10 oz (300 g) boneless and skinless chicken breasts, cubed, 1 tablespoon (15 ml) water, 1 teaspoon (5 ml) soy sauce, 2 teaspoons (10 ml) cornstarch, divided, 1 tablespoon (15 ml) vegetable oil plus 6 cups (1.5 L) for frying, 1 medium yellow onion, peeled and diced, 2 cups mung bean sprouts, 6 large eggs, 1/4 teaspoon (1 ml) sesame oil, 1 scallion, washed and chopped, sesame seeds

For the Gravy:1 tablespoon (15 ml) each: vegetable oil, all-purpose flour, 1/2 teaspoon (3 ml) each: ground turmeric, paprika, 1/8 teaspoon each: garlic and onion powder, 3 cups (750 ml) reduced-sodium fat-free chicken stock, 2 teaspoons (10 ml) dark soy sauce, 1 tablespoon (15 ml) oyster sauce, 1/2 teaspoon (3 ml) sesame oil, salt and freshly ground white pepper, to taste, 1/4 cup (60 ml) cornstarch combined with 1/4 cup (60 ml) chicken stock

Instructions: In a large mixing bowl, combine cubed chicken and 1 tablespoon water. Mix until water absorbed by the chicken. Stir in 1 teaspoon soy sauce and 1 teaspoon cornstarch. Mix well and set aside and allow marinating.

In a medium saucepan heat 1 tablespoon (15 ml) vegetable oil over medium heat. Add all-purpose flour and cook, stirring, for 15-20 seconds, then stir in turmeric, paprika, garlic powder, and onion powder. Fry, stirring continuously, for further 15 minutes. Pour in chicken stock and whisk well. Reduce heat to low and bring mixture to a simmer. Gradually stir in the soy sauce, oyster sauce, sesame oil, and freshly ground white pepper to taste. Stir in 2/3 of combined cornstarch and chicken stock mixture. Cook and stir for 30 seconds more, then remove from the heat, cover and set aside.

In a large nonstick skillet, heat vegetable oil over medium heat. When the oil is hot, add cubed chicken and sear for 1 minute on each side. Continue frying, stirring, for further 1 minute, then remove fried chicken cubes from the skillet and transfer back to marinating bowl. Set aside.

In a deep fryer, heat 6 cups (1.5L) of vegetable oil to 350º F (175º C). In a large mixing bowl, combine cooked chicken cubes, diced yellow onion, and bean sprouts. Add the eggs, sesame oil, and remaining 1 teaspoon cornstarch. Using a large soup ladle, mix until just combined.

Working in batches and using the soup ladle, slowly drop three separate scoops of the mixture into the deep fryer. Fry for about 40 seconds. Using a wooden spatula, flip patties and cook for further 60 seconds. Remove fried patties from the deep fryer and transfer on a wire rack over a sheet pan to drain until all of your remaining patties are cooked.

Transfer fried chicken egg foo young patties from the cooling rack to a serving plate. Pour the gravy over the top. Sprinkle with chopped scallions and sesame seeds. Serve immediately.

Ingredients

• 10 oz (300 g) boneless and skinless chicken breasts, cubed
• 1 tablespoon water
• 1 teaspoon soy sauce
• 2 teaspoons cornstarch, divided
• 1 tablespoon vegetable oil+6 cups (1.5 L) for frying
• 2 cups (500 ml) mung bean sprouts
• 6 large eggs
• 1/4 teaspoon sesame oil
• 1 scallion, washed and chopped
• sesame seeds
• For the Gravy:
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 3 cups (750 ml) low-sodium chicken stock
• 2 teaspoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• salt and freshly ground white pepper, to taste
• 1/4 cup (60 ml) cornstarch combined with 1/4 cup (60 ml) chicken stock

Method