Chicken Egg Foo Young Recipe

Chicken Egg Foo Young is one of my favorite dishes to make at home. It’s simple, comforting, and very adaptable—you can really add anything you like and make it your own.

At restaurants, egg foo young is often deep-fried, which gives it a very puffy shape and a heavier texture. At home, I like to pan-fry it instead. You still get that light golden exterior, but the inside stays tender, with crisp vegetables that keep their freshness.

It’s lighter, more balanced, and honestly much tastier when you can control the ingredients and the cooking method.

What Is Egg Foo Young?

Egg Foo Young is a Chinese-style omelet made with eggs, vegetables, and a protein like chicken, shrimp, or pork.

It’s cooked into round patties and typically served with a savory gravy. The texture is a combination of soft egg, crisp vegetables, and a lightly golden exterior.

It’s a very practical dish—you can use what you have, and it comes together quickly.

How Restaurants Cook Egg Foo Young?

In many Chinese restaurants, egg foo young is deep-fried.

This cooking method makes the patties puff up more and gives them a thicker, airy structure. The outside becomes evenly golden, and the inside is more uniform.

At home, pan-frying gives you a different result. The texture is a bit flatter, but you get better contrast—slightly crisp edges, tender egg, and vegetables that still have a bit of bite.

Why This Version Works?

Instead of deep frying, this method focuses on balance.

Pan-frying allows the eggs to set gently while the vegetables stay crisp. The chicken adds richness, and the overall texture feels lighter and more natural.

The result is less greasy, easier to make, and more suited for everyday cooking.

Why Add Cornstarch Slurry to the Eggs?

A small amount of cornstarch slurry helps bring the mixture together.

It gives the eggs a softer, more cohesive texture and helps bind the vegetables and chicken so the patties hold their shape when cooking.

It also keeps the interior tender instead of dense.

How to Make Egg Foo Young Gravy?

The gravy is what ties everything together.

It’s made with chicken stock, soy sauce, oyster sauce, and a slurry to thicken it. The key is getting the consistency right—it should be smooth and lightly thick, not heavy.

Add the slurry gradually, stirring until it coats the back of a spoon.

Is Egg Foo Young Chinese or American?

Egg Foo Young has roots in Chinese cooking, but the version most people know today is Chinese-American.

The gravy and presentation are more common in the U.S., while traditional versions are often simpler.

Both styles are delicious—it’s just a matter of preference.

Let’s Talk Ingredients

Eggs
The base of the dish. They hold everything together and create that fluffy texture.

Ground chicken
Adds protein and richness without making the dish heavy.

Vegetables
Cabbage, carrots, bean sprouts, and Chinese chives add texture, freshness, and balance.

Cornstarch slurry
Used in both the eggs and the gravy. It helps with structure in the omelet and gives the gravy its silky consistency.

Cooking oil
Important for creating those crispy edges.

Gravy ingredients
Chicken stock, soy sauce, oyster sauce, and sesame oil create a savory, well-rounded flavor.

Step-by-Step: Let’s Cook

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

Step 1: Cook the chicken

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In a wok over high heat, add the oil, ground chicken, salt, and white pepper, then stir-fry until cooked through. Remove and let cool slightly.

Tip: Let the chicken cool before mixing so it doesn’t scramble the eggs.

Step 2: Prepare the egg mixture

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In a bowl, whisk the eggs with salt and the cornstarch slurry until smooth. Add the Chinese chives, cabbage, carrot, bean sprouts, and cooked chicken, then mix well.

Tip: The slurry helps bind everything together, so the patties hold their shape and stay tender inside.

Step 3: Cook the egg foo young

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In a wok over medium heat, add about 1 tablespoon of cooking oil and let it heat until hot. Add a ladleful of the mixture and cook undisturbed for about 2 minutes, until the bottom is lightly golden and set.

Tip: Medium heat helps the eggs set evenly, and letting them cook undisturbed keeps them from falling apart.

Step 4: Flip and finish

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Gently flip and cook for another 2 minutes until fully set and lightly golden. Remove and repeat with the remaining mixture.

Tip: Flip carefully once it’s set—the structure will hold better and stay intact.

Step 5: Make the gravy

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In a pot over medium heat, add the chicken stock, soy sauce, oyster sauce, and sesame oil. Bring to a simmer, then add the cornstarch slurry and stir until thickened.

Tip: Add the slurry gradually so the gravy stays smooth and not too heavy.

Step 6: Serve

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Place the egg foo young on a plate and drizzle the gravy over the top. Serve immediately.

Tip: Serve right away while the edges are lightly crisp and the inside stays tender.

Chicken Egg Foo Young Recipe

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Chicken Egg Foo Young is a classic Chinese-style omelet with tender chicken, crisp vegetables, and a savory gravy—pan-fried for a lighter, homemade version.

Servings 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

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Ingredients

  

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For the chicken

• 1 tablespoon cooking oil, high-smoking-point oil
• 1/2 pound ground chicken
• Pinch of salt
• Pinch of white pepper

For the egg foo young

• 8 large eggs, beaten
• Pinch of salt
• 2 tablespoons cornstarch
• 6 tablespoons water
• 1/2 cup Chinese chives
• 1 cup cabbage, thinly sliced
• 1 medium carrot, shredded
• 1 cup mung bean sprouts
• 4 tablespoons cooking oil, divided

For the gravy

• 1 cup chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 3 tablespoons water

Instructions

 

• To cook the chicken, in a wok over high heat, add 1 tablespoon of the cooking oil, then add the ground chicken, salt, and white pepper, and stir-fry until cooked through. Remove and let cool slightly.
• To prepare the egg mixture, in a bowl, whisk the eggs with the salt, then mix the cornstarch with the water to form a slurry and add it to the eggs. Add the Chinese chives, cabbage, carrot, bean sprouts, and the cooked chicken, then mix well.
• To cook the egg foo young, in a wok over medium heat, add about 1 tablespoon of the cooking oil and heat until hot, then add a ladleful of the mixture and cook undisturbed for about 2 minutes until lightly golden and set.
• To flip and finish, gently flip and cook for another 2 minutes until fully set and lightly golden, then remove and repeat with the remaining mixture.
• To make the gravy, in a pot over medium heat, add the chicken stock, soy sauce, oyster sauce, and sesame oil and bring to a simmer, then mix the cornstarch with the water to form a slurry, stir again, and add to the pot and cook until thickened.
• To serve, place the egg foo young on a plate and drizzle the gravy over the top and serve immediately.

Video

Notes

• Let the cooked chicken cool slightly: If it’s too hot, it can start cooking the eggs and affect the texture when mixing.

• Use a cornstarch slurry in the eggs: This helps bind everything together and keeps the inside tender instead of dense.

• Cook over medium heat: This allows the eggs to set evenly while developing a light golden color on the outside.

• Let it set before flipping: Once the bottom is firm, it will hold together much better when you flip.

• Use enough oil: A light layer of oil helps create that slightly crisp edge without deep frying.

• Control the gravy consistency: Add the slurry gradually so the sauce stays smooth and not too thick.

• Serve right away: Best enjoyed fresh while the edges are lightly crisp and the inside stays soft.

• Protein swap: You can use shrimp, pork, or tofu instead of chicken, depending on your preference.

Author: CiCi Li

Course: Breakfast, Main Course

Cuisine: Chinese