Chicken Egg Foo Young Recipe
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.
Ingredients
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.