No deep frying is required to make this yummy chicken egg foo young recipe! Healthy, light and fluffy egg pancakes packed with veggies and topped with the tastiest gooey gravy. Pour the leftover sauce on a steamy bed of white rice and dig in!
Chicken Egg Foo Young Recipe
Got leftover cooked chicken and a few eggs in the fridge?
How about making the most delicious and fluffy homemade egg foo young!
The best part about this recipe?
It contains less oil than most egg foo young dishes out there! It’s also packed with yummy veggies – making this a nutritious meal, lower in fat and calories than your favorite takeout Chinese spot.
Plus it has all the classic Chinese flavors we all love so much. Seriously, it’s addictive!
What is egg foo young?
Egg foo young (also sometimes phonetically spelled egg foo yung, egg fu yung or egg fu young) is a Chinese Indonesian omelet, normally prepared with mixed vegetables and poultry or ham.
The omelet-style pancakes are served topped with a brown gravy or sweet and sour sauce.
Its origin comes from the Canton side of mainland China. The original version is called fu yung egg slices and is mainly found in Guangdon province. It’s also a popular dish in Chinese American cuisine that can be found in most menus across the country.
Now, the classic method is to deep fry the omelet pancakes. This yields a super light weight and texture. But since I’m generally petrified of deep frying stuff (seriously, I have visions of oil splattering everywhere while I’m protecting myself with a giant pot lid as a shield), I prefer to opt for pan frying with less oil.
It comes out lighter – and it’s healthier! In my book I consider that a win win 🙂
The entire process takes no time and is pretty much the same as making a regular pancake or frittata. Throw the veggies in with the eggs and pan fry until the pancakes smell so good you need to reach for a tissue to wipe off the drool off your face. Voila!
You’re left with fluffy egg pancakes accompanied by a sour, savory and gooey brown sauce made with stock, soy sauce and vinegar.
How to make egg foo young
One of the best things about this recipe is that you can use the protein and veggies of your choice.
And while it’s not quite an ingredient-clearinghouse recipe like an all purpose crisper-emptying vegetable stir fry, there is still the notion that you can totally use it if you’ve got it!
Red, green or yellow bell peppers go super well in this authentic egg foo young recipe. I personally prefer using red peppers since they add a lovely pop of color to the dish. That crimson is so vibrant and fiery to the eye (and – bonus – the peppers taste great).
The key to making egg foo young is to chop your veggies and chicken thin enough that they will cook in the time it takes the eggs to firm up in the pan.
Funny story: The first time I made this recipe I was feeling under the weather. During a moment of confusion I threw the chicken broth I had set aside for the sauce, in to the egg mixture.
Well, it wasn’t until I had to make the sauce that I notice that I was missing my chicken broth.
As I cooked the egg foo young omelettes, I was afraid they would come out runny because of the added liquid. Not to fear though…
Because instead, they came out super fluffy! I love it when mistakes in the kitchen turn out as happy accidents!
And from that point on, I decided that I would use chicken broth in my omelette mixture every time I make egg foo young at home!
Egg foo young gravy
The egg foo young pancakes are delicious by themselves or with a splash of soy sauce (or hot sauce – scrumptious!) – but taste best with a good spoonful of gooey Chinese brown gravy.
Now you can buy premixed Chinese brown gravy online or at an Asian supermarket – but you can easily make it at home as well.
You see, egg foo young gravy is very easy to make by stirring in a tablespoon of cornstarch in with chicken broth, soy sauce, rice vinegar, sugar and sesame oil.
It’s actually the cornstarch that gives it a sticky, addictive texture. And the tang of the vinegar peeks through just enough to compliment the savory and umami combination of the other ingredients.
Hey, trust me, you’ll use this delicious, savory gravy on lots of stuff – not just on top of your egg foo young!
Can you reheat egg foo young?
You can make the chicken egg foo young pancakes ahead of time and keep them refrigerated for up to 3 days.
Now I recommend making the gravy the day of – simply because the gooeyness won’t last for more than a couple of hours. That’s the bummer about using cornstarch – it turns thick sauces back into thin-liquid form pretty quickly.
You can add more cornstarch to a liquified gravy to try and coax back the gooeyness, but I find this technique unreliable (sometimes it works and sometimes it just doesn’t).
If you’re cooking a big meal for a group, simply make the egg foo young pancakes ahead of time – and whip up the gravy a la minute for a bit of time-savings in the kitchen!
Cooking Chinese food at home
I love it when I can whip up a healthier version of a Chinese delivery favorite at home for a fraction of the price – and keep all of the flavors intact.
You might just say that this egg foo young recipe is the perfect takeout fakeout!
It’s a dish that’s kid friendly too; there’s nothing too complex or unfamiliar about this chicken egg foo young recipe. If your kids are used to eating Chinese American food, they will absolutely love this 🙂
What’s your favorite takeout classic that you make at home? I’d love to hear about it in the comments!
Serve this delicious chicken egg foo young recipe with other easy to make Chinese dishes such as:
- Dry-Fried Green Beans With Garlic Sauce
- Brussels Sprouts With Maggi Seasoning
- Honey Sriracha Tofu Stir Fry
- Stir-Fried Glass Noodles With Shrimp
Did you like this Chicken Egg Foo Young Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
I recommend serving this dish with a side of Japanese rice. Watch our video on How To Make Japanese Rice on the stove top or with a rice cooker!
These recipes constantly make “best dish” lists on sites such as Country Living, Self, Shape, Bon Appetit, The Cooking Channel, Men’s Fitness and Woman’s Day. They are also favorites among my readers, friends and family!
Simple and easy dishes made healthier, with calories and fat content provided. Tried and tested by my readers and loved by everyone!
Chicken Egg Foo Young Recipe
No deep frying is required to make this yummy chicken egg foo young recipe! Healthy, light and fluffy egg pancakes packed with veggies and topped with the tastiest gooey gravy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 small pancakes 1x
- Category: Main
- Method: Pan frying
- Cuisine: Chinese
Foo young pancakes:
- 6 large eggs
- 1/2 cup chicken broth
- 2 ounces shiitake mushrooms (sliced in to thin strips)
- 1/4 cup bean sprouts
- 1/4 red bell pepper (sliced into thin strips)
- 1 stalk scallion (finely chopped)
- 2 ounces cooked chicken (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon vegetable oil
Foo young sauce:
- 1 cup chicken broth
- 2 1/2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons granulated sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 teaspoon sesame oil
- 1 scallion (finely chopped)
- Whisk the eggs in a bowl and add chicken broth, mushrooms, bean sprouts, bell peppers, scallions, chicken and garlic. Stir until all the ingredients are evenly coated. Season with salt and pepper and set aside.
- Making the foo young sauce: Put all the ingredients for the sauce in a small pot and bring to a boil. Turn the heat to low and simmer for 2 minutes. Turn the heat off and set aside.
- Cooking the foo young pancakes: In a pan over medium high heat, add vegetable oil. Using a ladle, pour small amounts of egg mixture into the pan and make 2-4 little pancakes at a time. Cook on both sides for 2-3, until slightly brown, and transfer two pancakes per plate. Work in batches until all the mixture has been used.
- Quickly warm up the sauce and pour over pancakes. Top with scallions and serve immediately.
Keep the sauce and pancakes separate if you decide to save some for later. When reheating, microwave pancakes for 30-45 seconds. For the sauce, reheat in a pot along with 1 tablespoon cornstarch mixed with 1 tablespoon water to bring back the gooey texture.
Keywords: recipe, pancakes, omelette, Asian, side, easy, Chinese