Wok-Fried Ipoh Bean Sprout Chicken with Crispy Skin

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Tender poached chicken served with wok-fried crunchy Ipoh bean sprouts and silky soy dipping sauce, showcasing a beloved Malaysian street food classic. This Asian-inspired chicken recipe, ready in about 70 minutes, pairs whole chicken (about 3 lbs), fresh Ipoh bean sprouts, ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 whole chicken (about 3 lbs)
• 400 g fresh Ipoh bean sprouts
• 5 slices ginger, sliced
• 3 spring onions, cut into 2-inch pieces
• 4 tbsp vegetable oil
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp white pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Fill a large pot with 3 liters of water, add 5 slices of ginger and 1 tsp salt, then bring to a boil over high heat. Lower heat to simmer, gently submerge 1 whole chicken (about 3 lbs) breast side down, and poach for 40 minutes until cooked through but tender. Remove chicken and immediately plunge into an ice bath for 10 minutes to stop cooking and firm skin.
2. Step 2: While chicken cools, rinse and drain 400 g fresh Ipoh bean sprouts thoroughly to remove grit.
3. Step 3: Heat 4 tbsp vegetable oil in a large wok over high heat until shimmering. Add 1 tbsp minced garlic and sauté for 30 seconds until fragrant. Add the drained bean sprouts and 3 spring onions cut into 2-inch pieces. Stir-fry vigorously for 2-3 minutes until sprouts are tender but still crunchy with some edges slightly charred.
4. Step 4: Slice the poached chicken into bite-sized pieces, drizzle with 3 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1 tsp sesame oil. Sprinkle with 1/2 tsp white pepper.
5. Step 5: Plate the chicken alongside the stir-fried bean sprouts and serve with extra soy sauce for dipping.