Description
Quick Chicken Egg Foo Young brings restaurant-style comfort right to your kitchen, with crispy golden edges and a savory filling that makes weeknight dinners feel special. Packed with protein and ready faster than takeout, this Chinese-inspired classic lets you skip the delivery and enjoy a delicious homemade meal in no time.
Ingredients
Scale
Main Protein:
- 6 large eggs
- 0.5 pound ground chicken
Vegetables and Aromatics:
- 0.25 onion thinly sliced
- 1 carrot grated on the large holes of a box grater
- 0.25 cup bean sprouts
- 4 green onions white and light green parts thinly sliced
Seasonings and Liquids:
- 2 tablespoons oil
- 1 tablespoon soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or mirin
- 1 tablespoon cornstarch
- 2 teaspoons cornstarch
- 0.5 teaspoon toasted sesame oil
- 0.25 teaspoon white pepper
- 1 pinch salt
- 1 cup chicken broth or water
Instructions
- Blend ground chicken with 2 teaspoons cornstarch, 1 tablespoon soy sauce, a pinch of salt, your finely chopped ¼ onion, and grated carrot until thoroughly combined.
- Crack 6 large eggs into a mixing bowl and whisk with 1 tablespoon soy sauce, ½ teaspoon toasted sesame oil, ¼ teaspoon white pepper, ¼ cup bean sprouts, and 4 sliced green onions.
- Warm 1 tablespoon oil in a 10-inch non-stick skillet over medium heat (350°F) until shimmering.
- Ladle about ½ cup egg mixture into the hot pan, spreading evenly across the surface.
- Sprinkle 2-3 tablespoons seasoned chicken mixture over the wet eggs, allowing some areas to remain exposed.
- Cook for 2-3 minutes until bottom turns golden brown and edges appear set.
- Carefully flip the pancake and cook additional 2-3 minutes until chicken is fully cooked and pancake reaches 160°F internal temperature.
- Transfer finished pancake to a warm plate and repeat process with remaining ingredients.
- Whisk 1 cup chicken broth, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a small saucepan.
- Simmer sauce over medium heat for 2-3 minutes, stirring constantly until it thickens and becomes glossy.
- Drizzle warm sauce over pancakes and garnish with additional sliced green onions before serving immediately.
Notes
- Always use a non-stick skillet to prevent sticking and ensure easy flipping of the egg foo young pancakes.
- Drain bean sprouts thoroughly to avoid excess moisture that could make the pancakes soggy and prevent proper browning.
- Chop green onions finely to distribute their flavor evenly and create a more balanced taste in each bite.
- For a gluten-free version, swap regular soy sauce with tamari and ensure all other sauce ingredients are gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 215 mg