Chicken Egg Foo Young

Ingredients

• 300 g Chicken Breast (cut into thin slices)
• 3 Tbsp Soy Sauce (low‑sodium preferred)
• 2 Tbsp Water (for chicken marination)
• 1 tsp Granulated Sugar
• 0.25 tsp Baking Soda (tiny pinch to tenderize chicken)
• 2 Tbsp Cornstarch (divided: 1 Tbsp for chicken, 1 Tbsp for gravy)
• 1 tsp White Pepper Powder (divided: half for marination, half for seasoning)
• 3 Tbsp Cooking Oil (vegetable or canola oil, divided)
• 2 Garlic Cloves (minced)
• 2 stalks Green Onions (separate white stems and green tops)
• 0.25 Onion (thin strips, about a quarter of a medium onion)
• 100 g Bean Sprouts (fresh, rinsed)
• 3 Eggs (large, beaten)
• 2 Tbsp Cornstarch (for thick egg slurry (mixed with cold water))
• 4 Tbsp Cold Water (2 Tbsp for thick slurry, 2 Tbsp for thin slurry)
• 240 ml Unsalted Chicken Broth (low sodium)
• 1 tsp Sesame Oil (for finishing the gravy)
• to taste Salt

Instructions

1. Prepare aromatics and vegetables

   Mince the two garlic cloves. Slice the green onions, keeping the white stems separate from the green tops. Cut a quarter of an onion into thin strips. Rinse 100 g of bean sprouts and set aside.

   Time: PT5M

2. Make thick egg slurry

   Crack the three eggs into a mixing bowl and beat lightly. In a small bowl combine 2 Tbsp cornstarch with 2 Tbsp cold water, stir until smooth (thick slurry). Add the slurry to the beaten eggs and whisk until fully incorporated.

   Time: PT3M

3. Slice and marinate chicken

   Slice the chicken breast into thin strips. In a bowl combine 2 Tbsp soy sauce, 2 Tbsp water, 1 tsp sugar, ¼ tsp baking soda, 1 Tbsp cornstarch, ½ tsp white pepper and 1 Tbsp cooking oil. Add the chicken strips, toss to coat, and let sit for 5 minutes.

   Time: PT5M

4. Prepare thin cornstarch slurry for gravy

   In a small bowl mix 1 Tbsp cornstarch with 2 Tbsp cold water until smooth. Set aside.

   Time: PT1M

5. Cook chicken and aromatics

   Heat 2 Tbsp oil in a frying pan over medium‑high heat. When shimmering, add the marinated chicken and the white stems of the green onions. Stir‑fry until chicken is nearly cooked (about 4‑5 minutes). Add minced garlic, onion strips, and bean sprouts; continue stir‑frying until the chicken is fully cooked and the vegetables are still crisp.

   Time: PT8M

   Temperature: medium‑high

6. Combine chicken with egg mixture

   Transfer the cooked chicken and vegetables to the bowl with the egg slurry. Add a pinch of white pepper, a pinch of salt, and the green tops of the green onions. Mix gently until everything is evenly coated.

   Time: PT2M

7. Pan‑fry the egg fu yan

   Add a little more oil to the pan if needed. Using a ladle, scoop equal portions of the egg‑chicken batter into the pan, spacing them apart. Fry until the bottom is golden brown (≈3 minutes), then flip and fry the other side until golden.

   Time: PT6M

   Temperature: medium‑high

8. Make the gravy

   Remove the cooked egg fu yan and set aside. In the same pan, pour in 240 ml unsalted chicken broth, add 1 Tbsp soy sauce and 1 tsp sugar. Bring to a vigorous boil, then slowly stir in the thin cornstarch slurry. Cook until the sauce thickens, then finish with 1 tsp sesame oil.

   Time: PT5M

   Temperature: medium‑high

9. Serve

   Place the golden‑brown egg fu yan on a serving plate, drizzle the hot gravy over the top, and serve immediately with steamed rice.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

28 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: boneless skinless chicken thighs
• Instead of Soy Sauce: tamari (gluten‑free)
• Instead of Granulated Sugar: honey (reduce amount)
• Instead of Cornstarch: potato starch
• Instead of White Pepper Powder: black pepper
• Instead of Cooking Oil: peanut oil
• Instead of Garlic Cloves: garlic paste
• Instead of Onion: shallot
• Instead of Bean Sprouts: snow peas, sliced
• Instead of Eggs: egg substitute (for vegans)
• Instead of Cornstarch: tapioca starch
• Instead of Unsalted Chicken Broth: vegetable broth
• Instead of Sesame Oil: toasted sesame oil (use less)

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Whisk
• Measuring Spoons
• Measuring Cups
• Ladle
• Frying Pan
• Spatula
• Small Bowl

Critical Steps — Do Not Skip

• Marinating the chicken with baking soda and cornstarch for tenderness.
• Creating the thick egg slurry without lumps.
• Keeping bean sprouts crisp during the final stir‑fry.
• Pan‑frying the egg fu yan to a uniform golden brown.
• Thickening the gravy with a smooth cornstarch slurry.

Chef Tips from the Video

• Use a high smoke‑point oil for a crisp exterior.
• Separate the green onion stems and tops – stems add flavor early, tops add fresh aroma at the end.
• A ladle of about 2 Tbsp gives uniformly sized pancakes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet; the egg fu yan may lose crispness.

Freezer: Not recommended – freezing alters the texture of the egg pancake.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 2 hours ahead and refrigerate.
• Prepare both cornstarch slurries in advance and keep them covered.
• The gravy can be made earlier; reheat and adjust thickness before serving.

Frequently Asked Questions