Published on July 9, 2025 (Last modified on July 9, 2025) by Joe Williams in Lunch And Dinner

Egg Foo Young Chicken Recipe – Culinary Chase

Before diving into the delightful details of egg foo young chicken, let’s chat about what to serve alongside this dish to elevate your meal. In my experience, pairing it with fluffy jasmine rice or chow mein noodles creates a beautiful harmony. You could also consider a light, mixed green salad with a zesty vinaigrette for a refreshing contrast. If you’re feeling adventurous, some steamed broccoli or snow peas can add a vibrant green touch and enhance the nutrient value.

Now that we’re set on our culinary companions, let’s step into the savory universe of egg foo young chicken.

Egg foo young chicken is a dish that transports me back to cozy dinners at my favorite Chinese restaurant. Each bite bursts with comforting flavors and delightful textures, making it a meal that warms both the heart and the soul. It’s a classic that deserves a spot on your dining table. Whether you’re a busy professional, a loving parent, or simply a food lover, this dish checks all the boxes. Not only is it easy to prepare, but it’s also packed with nutrients and flavor.

Grab your apron; we’re about to embark on a cooking journey that combines tradition with some innovative twist. Ready? Let’s jump in!

What is Egg Foo Young Chicken?

At its core, egg foo young chicken is an Asian-style omelet containing chunks of chicken and a mix of fresh veggies. It’s similar to a western frittata but with its own unique flair. The dish is deep-fried to create a delicate, crispy exterior, resulting in an outstanding texture. The combination of eggs and chicken forms a protein-packed base that’s hard to resist. Traditionally, it’s topped with a savory gravy, making it a satisfying meal at any time of day.

What is the Flavor Profile of This Dish?

To describe the flavor profile, imagine the gentle, rich taste of well-cooked eggs blended with the subtle umami from soy sauce and sesame oil. The chicken adds a savory note, while the sautéed vegetables bring a drizzle of fresh crunch to the table. Each bite is comforting yet vibrant, making your taste buds dance. A splash of white pepper brings just enough heat to keep things interesting without overwhelming your palate. Don’t forget the rich gravy that crowns it all, tying the flavors together beautifully.

Why You’ll Love This Dish?

There’s a lot to love about egg foo young chicken. For starters, it’s a fantastic way to use up leftover ingredients. Also, the cooking process is simple. Whether you’re a kitchen novice or a seasoned pro, you can whip up this dish in no time. Plus, it’s versatile! You can customize it according to your taste preferences. Want more veggies? Throw them in! Prefer shrimp? Go for it! It’s a dish that adapts to your cravings and makes cooking feel more like an adventure.

Ingredients

Here’s what you will need:

For the Egg Foo Young:

1 tablespoon peanut or vegetable oil (plus 4 to 6 cups more for deep frying)
1 teaspoon light soy sauce
2 teaspoons cornstarch, split

6 large eggs
10 ounces boneless, skinless chicken breast or thigh meat (diced)
1 medium yellow onion (finely chopped)

1 tablespoon cold water
¼ teaspoon pure sesame oil
2 cups fresh mung bean sprouts

1 scallion, sliced
Toasted sesame seeds (optional garnish)

For the Gravy:

1 tablespoon all-purpose flour
1 tablespoon peanut or vegetable oil
½ teaspoon sweet smoked paprika

½ teaspoon ground turmeric
3 ¼ cups low-sodium chicken broth (3 cups plus ¼ cup, separated)
½ teaspoon toasted sesame oil

¼ teaspoon white pepper (adjust to taste)
2 teaspoons soy sauce
¼ cup cornstarch

⅛ teaspoon garlic powder
Salt, to taste
⅛ teaspoon onion powder

1 tablespoon oyster sauce

how to make egg foo young chicken Recipe

Step by Step Instructions

Now that we have our ingredients ready, let’s break down the cooking process.

Step 1: Prepare the Chicken

Start with the chicken. Dice your boneless, skinless chicken breast or thighs into small pieces. In a bowl, mix the chicken with light soy sauce and one teaspoon of cornstarch. This will help tenderize the meat and give it a delightful flavor.

Step 2: Sauté the Vegetables

In a deep skillet or wok, heat one tablespoon of oil over medium heat. Toss in the chopped onion and sauté it until it’s translucent. This should take about 3 minutes. Add the mung bean sprouts and cook for an additional 1-2 minutes until they soften slightly. Create a little well in the center to add the seasoned chicken. Cook until the chicken turns golden brown and is cooked through, about 5-7 minutes.

Step 3: Prepare the Batter

In a large mixing bowl, crack the six eggs and whisk them until the yolks and whites are well combined. Stir in the cold water and the remaining cornstarch. This mixture is what brings this dish together, so make sure it’s smooth.

Step 4: Combine Ingredients

Add the chicken and vegetable mixture to the egg batter. Mix until everything is evenly coated. At this point, taste it! Adjust seasoning if necessary, adding a pinch of salt or more soy sauce to suit your preferences.

Step 5: Deep Fry the Omelets

Heat oil in your skillet or wok – enough for deep-frying, about 4 to 6 cups. Using a ladle, pour the mixture into the hot oil, allowing it to spread out. Fry it for about 3-4 minutes on each side, or until golden brown. Flip carefully with a spatula to keep it intact.

Step 6: Make the Gravy

While the egg foo young is frying, let’s whip up that glorious gravy. In a separate saucepan, add one tablespoon of oil and heat over medium. Stir in the flour, sweet smoked paprika, and turmeric, cooking for 1-2 minutes. Gradually pour in 3 cups of chicken broth while whisking to eliminate lumps. Bring it to a gentle boil. In a bowl, mix the remaining ¼ cup of chicken broth with ¼ cup of cornstarch; stir until combined. Add this to the pan, along with the oyster sauce, white pepper, garlic powder, onion powder, and sesame oil. Let it simmer until thick, about 5 minutes.

Step 7: Serve

Once the egg foo young has that lovely golden crust, remove it from the oil and place it on paper towels to drain excess oil. Serve it hot, drizzling the savory gravy on top and garnishing with sliced scallions and toasted sesame seeds if desired.

Tips & Tricks

Here are some handy tips to ensure your egg foo young chicken turns out perfectly:

Oil Temperature: Make sure your oil is hot enough. A simple test is to drop a small amount of batter in the oil; it should sizzle immediately.
Avoid Overcrowding: Fry in batches to avoid overcrowding the pan. This ensures a crispy exterior rather than a soggy result.

Taste and Adjust: Always taste your batter before frying; it allows you to adjust seasoning as needed.
Keep it Warm: If frying in batches, keep the finished egg foo young warm in a low-temperature oven until all are cooked.
Additions and Substitutions: Feel free to switch up the veggies or proteins, depending on what you have on hand.

Nutrition Information

Here is a breakdown of the nutrition information per serving:

This dish is not only delicious, but it also packs a protein punch, making it an excellent choice for a filling meal.

How Can You Store This Egg Foo Young Chicken?

If you happen to have leftovers (which is rare given how delicious this dish is), you can store them properly. Allow the egg foo young to cool completely. Place it in an airtight container in the refrigerator for up to 3 days. To reheat, popping it in the microwave for a minute or two should do the trick. You might consider reheating it in a skillet to recapture some of that crispy texture.

Alternative Choices for Missing Ingredients

If you find yourself missing an ingredient from the recipe, fret not! Here are some alternative suggestions:

Chicken: If chicken isn’t on hand, tofu is an excellent replacement. It provides a similar texture and absorbs flavors well, making it a fantastic choice for a vegetarian option.
Mung Bean Sprouts: Not a fan of mung bean sprouts? Try using shredded cabbage. It adds a lovely crunch and holds up well in cooking.

Soy Sauce: If you need a gluten-free option, tamari works perfectly as a substitute. The flavor remains similar, but without the gluten.

Egg Foo Young Chicken Recipe

Before diving into the delightful details of egg foo young chicken, let’s chat about what to serve alongside this dish to elevate your meal.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine American, Chinese

Servings

Calories 397 kcal

Equipment

A large mixing bowl
Whisk

Ingredients

1 tablespoon peanut or vegetable oil
1 teaspoon light soy sauce
2 teaspoons cornstarch split

6 large eggs
10 ounces boneless skinless chicken breast or thigh meat (diced)
1 medium yellow onion finely chopped

1 tablespoon cold water
¼ teaspoon pure sesame oil
2 cups fresh mung bean sprouts

1 scallion slice
Toasted sesame seeds
1 tablespoon all-purpose flour

1 tablespoon peanut or vegetable oil
½ teaspoon sweet smoked paprika
½ teaspoon ground turmeric

3 ¼ cups low-sodium chicken broth
½ teaspoon toasted sesame oil
¼ teaspoon white pepper

2 teaspoons soy sauce
¼ cup cornstarch
⅛ teaspoon garlic powder

Salt to taste
⅛ teaspoon onion powder
1 tablespoon oyster sauce

1 tablespoon peanut or vegetable oil
1 teaspoon light soy sauce
2 teaspoons cornstarch split

6 large eggs
10 ounces boneless skinless chicken breast or thigh meat (diced)
1 medium yellow onion finely chopped

1 tablespoon cold water
¼ teaspoon pure sesame oil
2 cups fresh mung bean sprouts

1 scallion slice
Toasted sesame seeds
1 tablespoon all-purpose flour

1 tablespoon peanut or vegetable oil
½ teaspoon sweet smoked paprika
½ teaspoon ground turmeric

3 ¼ cups low-sodium chicken broth
½ teaspoon toasted sesame oil
¼ teaspoon white pepper

2 teaspoons soy sauce
¼ cup cornstarch
⅛ teaspoon garlic powder

Salt to taste
⅛ teaspoon onion powder
1 tablespoon oyster sauce