Chicken Egg Foo Young

If you regularly order egg foo young when you go out for Chinese food, then you know just how delicious this fluffy omelet is! It’s filled with bean sprouts, onions, green onions, and either chicken, pork, or shrimp, and it comes with a wonderful savory gravy to pour over the top.

It’s a favorite for a reason, creating flavorful tastes in every mouthful. While it tastes complex with all those flavors and textures unfolding onto your palate in the most pleasing of ways, it’s incredibly simple to make.

Chicken egg foo young ingredients

Ground chicken

In my chicken egg foo young recipe, I use ground chicken to make it even easier. You won’t need to spend time marinating the chicken like you would if you use sliced chicken. It makes for a great appetizer or a one-bowl meal if you serve it over rice.

Sauce

The sauce seems to be everyone’s favorite part of chicken egg foo young. It’s the perfect finishing touch, made with a few key kitchen staples that include:

• Oyster sauce
• Shaoxing wine
• Soy sauce
• Sugar
• Cornstarch
• Garlic
• Chicken broth

Mise en place

When you’re ready to make egg foo young, you should have these ingredients ready:

• Ground chicken 
• Chopped green onion
• White pepper
• Eggs
• Bean sprouts
• Onion
• Mixed sauce for the gravy
• Minced garlic 

How to make chicken egg foo young

• Brown the ground chicken
• Cook the gravy with garlic
• Mix the beaten eggs with the chicken and veggies
• Cook one omelet at a time
• The omelet is done when both sides are browned
• Drizzle the gravy over the omelet 

Rest assured that making a Chinese omelet is as simple as making any other kind of omelet. 

To make extra fluffy chicken egg foo young, use a bit more oil and make sure the oil is hot when you add the egg mixture. So the eggs will bubble up and create an airy texture. 

On the other hand, if you want to make the dish healthier, you can also use less oil. The eggs will be a bit denser, but delicious nonetheless. 

Once you pour the egg mixture into the pan, it will form a patty. Resist the urge to move it around and let it cook until it’s golden brown on each side. This only takes a few minutes, and honestly, it’s so much faster and more wholesome than ordering takeout.

You’ll get all the flavors you’re craving from this chicken egg foo young. Once you master it, you can use any other protein to make egg foo young any time you desire.

Don’t forget about that wonderful sauce either. You can spoon it on top of the omelet patties or serve it on the side so that everyone can add as much as they’d like!

More delicious takeout recipes

• Beef with Oyster Sauce (蚝油牛肉)
• Chicken with Black Bean Sauce (豉汁爆鸡球)
• Chinese Lemon Chicken
• Vegetable Pan Fried Noodles
• Chinese Orange Chicken (Crispy Chicken without Deep Frying)

Chicken Egg Foo Young

By Maggie Zhu

4.50 from 2 votes

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings (make 7 to 8 omelet)

0.5x1x2x3x

Save RecipeSaved Recipe Print

Chicken egg foo young features bean sprouts and bites of chicken crafted into a Chinese-style omelet topped with a rich and savory brown sauce you simply can’t resist! This Chinese takeout favorite is easy to make at home and tastes so satisfying. {Gluten-Free Adaptable}

To make the dish gluten free, use dry sherry instead of Shaoxing wine, and use tamari to replace soy sauce. Also make sure to use a gluten-free oyster sauce.

Ingredients 

Sauce

• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 4 teaspoons cornstarch
• 1 teaspoon peanut oil (or vegetable oil)
• 2 cloves garlic , minced

Omelette

• 8 oz (225 g) ground chicken
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 6 large eggs
• 1 cup bean sprouts
• 1/2 white onion , diced
• 2 green onions , finely chopped
• 1/8 teaspoon white pepper powder
• 2 to 6 tablespoons peanut oil (or vegetable oil) (Footnote 1)

Cook ModePrevent your screen from going dark

Instructions

Sauce

• Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
• Heat 1 teaspoon of oil in a small skillet over medium heat until hot. Add the garlic. Stir fry a few times to release the fragrance.
• Stir the sauce mixture again to completely dissolve the cornstarch. Pour it into the pan. Stir immediately until it forms a silky sauce that is thick enough to coat the back of a spoon. Immediately transfer to a clean bowl. Set aside.

Omelette

• Add the ground chicken, cornstarch and 1/4 teaspoon of salt in a medium-sized bowl. Stir to mix well.
• Heat 1/2 tablespoon of oil in a medium-sized skillet over medium heat until hot. Add the ground chicken. Cook and chop into smaller pieces, until just cooked through, 3 minutes or so. Transfer the chicken to a plate to cool off.
• Beat together the eggs, bean sprouts, onion, green onions, cooled chicken, and white pepper powder in a bowl until well-combined.
• Heat 1 to 2 teaspoons of oil in the same small skillet over medium heat until hot. Scoop about 1/2 cup of the egg mixture into the skillet, use the spatula to shape the egg to make a patty. Cook until golden brown, about 2 minutes per side, and repeat with the remaining egg mixture. Transfer the omelet to a serving plate.
• Spoon the sauce over the omelets. Serve hot as a main with extra gravy on the side.

Video

Ingredient Substitution Guide

Notes

1- If you prefer your egg foo young to be very fluffy and light, use a bit more oil so the eggs puff up during the cooking. Using less oil works too but the omelet will be a bit denser.

Nutrition

Serving: 1serving, Calories: 347kcal, Carbohydrates: 13.7g, Protein: 30.1g, Fat: 19.1g, Saturated Fat: 5g, Cholesterol: 329mg, Sodium: 777mg, Potassium: 440mg, Fiber: 0.7g, Sugar: 2.6g, Calcium: 73mg, Iron: 3mg

Have a question or feedback? Add a Comment

Did you make this? I want to see! Tag @OmnivoresCookbook on Instagram, and rate the recipe below.