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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}

Chicken Egg Foo Young

4.50 from 2 votes
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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: main dish
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings (make 7 to 8 omelet)
Author: Maggie Zhu

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)

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.

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