This delicious Chinese dish tastes just as good as the version from your favorite takeout joint!
My dad absolutely adores Chinese food. Having grown up in Japan, he always had a knack for discovering the best authentic Asian restaurants throughout Southern California. One of our all-time favorites was this wonderful Chinese restaurant in Garden Grove, California, called Peking Garden. The menu was a delightful treasure trove of authentic, fresh, and tasty dishes, quite distinct from the typical Americanized options filled with overly salty fried counterparts. However, there was one exception to his preference for real Chinese dishes: chicken egg foo young. I’m not quite sure whether it was the delectable gravy or the silky bites of fried egg that he loved more, but to this day it remains one of his favorites.
Every time I invite him over for dinner, I enjoy making him this chicken egg foo young recipe. It’s really easy to whip up on a busy weekday, and I usually have all the ingredients on hand. The bean sprouts soak up all the deliciousness from the gravy sauce, and the chicken always stays perfectly moist. I love serving it with a side of steamed rice and a bit of kimchi and calling it a day. If you’re craving the comfort of your favorite American Chinese takeout spot, I highly recommend trying this recipe at home!
What Is Oyster Sauce?
Oyster sauce is a thick, dark brown condiment that’s popular in Chinese cuisine. The sauce is known for having a umami-rich, savory, and slightly sweet flavor that’s absolutely divine! Unlike fish sauce, oyster sauce has a more briny, salty flavor rather than the intense, pungent, fishy flavor that’s typically in fish sauce. Oyster sauce is a staple for stir-fries, marinades, sauces, gravies, noodle dishes, and dipping sauces.
Traditionally, the sauce is made from slow-simmering oysters in water until their natural juices reduce into a concentrated sauce. However, nowadays most commercial versions are typically made with oyster extract combined with sugar, salt, water, and cornstarch. There are also vegan or vegetarian “oyster sauces” made with shiitake mushrooms that mimic the savory, umami flavor of traditional oyster sauce. Whether it’s made from fresh oysters or mushrooms, this sauce is always handy to have when you need to add a savory boost to anything you’re crafting in the kitchen.
How do I store leftovers?
Once it’s fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend crisping the egg foo young in a pan over a medium heat. Place each patty in the pan and cook for about 2 to 4 minutes per side, until they’re heated through and the exterior is golden and crisp.
Serving suggestions
This is one of my favorite recipes to make when I’m craving Chinese food. Every time I make this recipe, I love pairing it with this delicious stir-fry Bok Choy recipe and a bowl of refreshing Asian Cucumber Salad. You can’t make chicken egg foo young without whipping up a batch of Steamed Rice to soak up that delicious gravy. If you want to take it a step further, you can make this mouthwatering Vegetable Fried Rice that tastes just like takeout!
Ingredients
- 10 ounces boneless skinless chicken breast cut into small cubes
- 1 tablespoon water
- 3/4 teaspoon soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons vegetable oil for stir-frying
- 1 medium onion diced
- 1 3/4 cups bean sprouts
- 6 large eggs
- 1/4 teaspoon sesame oil
- 2 tablespoons vegetable oil for frying, plus more if needed
- 1 cup low-sodium chicken broth
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1/4 teaspoon white pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water for slurry
- Chopped green onions for garnish
- Sesame seeds optional, for garnish
Instructions
- In a bowl, combine the cubed chicken with 1 tablespoon water, 3/4 teaspoon soy sauce, and 1 teaspoon cornstarch. Set aside for 5 minutes to allow the flavors to meld.
- In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for 1-2 minutes, or until it becomes lightly browned. Transfer the chicken to a bowl.
- In the same skillet, add the diced onion and sauté for 2 minutes until softened. Next, add the bean sprouts and stir-fry for an additional minute. Return the chicken to the skillet and mix thoroughly. Let the mixture cool slightly.
- In a separate bowl, lightly whisk the 6 eggs with 1/4 teaspoon sesame oil. Gently fold in the cooled chicken and vegetable mixture. Be careful not to overmix so the texture stays chunky.
- In a nonstick skillet, heat 2 tablespoons of vegetable oil over medium heat. Drop approximately 1/2 cup of the egg mixture into the skillet, then carefully use a spatula to shape it into a patty.
- Cook for about 2-3 minutes on each side until it turns golden brown. Repeat. If needed, add more oil to the skillet to prevent sticking. Once done, place the patties on a paper towel-lined plate to soak up any excess oil.
- In a small saucepan, combine 1 cup low sodium chicken broth, 1 tablespoon oyster sauce, 2 teaspoons soy sauce, and 1/4 teaspoon white pepper.
- In a small cup, mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry. Slowly whisk the slurry into the simmering sauce over medium heat until it thickens into a smooth gravy.
- Arrange the fried egg patties on a serving plate. Drizzle hot gravy over the patties and garnish with chopped green onions and a light sprinkle of sesame seeds, if desired. Serve right away.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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