Chicken Egg Foo Young with Gravy

Chicken egg foo young is a classic American-Chinese carryout dish. Make this recipe at home for a Chinese restaurant-style chicken omelette!

Egg foo young is classified as American-Chinese cuisine. Along with carryout favorites like chop suey, General Tso’s, beef and broccoli, and sweet and sour, the dishes aren’t necessarily authentic Chinese.While some were created by chefs in Asia, the recipes were adapted in the U.S. to include ingredients that Americans find more desirable. Most (if not all) do include some Chinese flavors though.

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Recipe Origins

The origins of egg foo yong date back to 1849, during the American gold rush. Apparently, cooks in Shanghai invented the dish, but it became an American recipe when it was served in the United States to large groups of Asian laborers who were panning for gold.

This recipe includes chicken, but there are several versions of the Chinese omelette. Foo yung versions include pork, shrimp, beef, and there’s also a vegetable egg foo young.

Chinese Egg Foo Young

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Cuisine: American-Chinese / Asian

This dish is an interesting cross between a deep-fried chicken omelette and an egg fritter. It almost always comes with a serving of deliciously creamy egg foo young gravy.The Cantonese name foo young in English means hibiscus egg.

Alternate names/spellings: Egg fu young, egg foo yong, foo yung, chicken omelette Course:Main dish (breakfast or dinner)Preparation:FriedDifficulty: Easy 🥄 Description:Whole eggs are combined with flour, a variety of spices, vegetables, and dark or white meat chicken. The egg mixture is pan fried in a wok and served with savory egg foo young gravy.

Ingredient notes and substitutions

• Shredded chicken– The simplest and quickest way to prepare the meat is to shred rotisserie chicken. I prefer thigh meat but white meat can be used. If you prefer to cook your own meat, use boneless chicken thighs or chicken breasts.
• Vegetables– Like I mentioned earlier, this recipe is really versatile. I use finely shredded carrot, white onion, scallion (green onion), and bean sprouts, but you could use any veggies you prefer.

• Flour– An authentic egg foo young recipe doesn’t typically include flour. I use a little bit to help hold the batter together. You can omit it if you’d like, or use a low carb/gluten free flour like almond flour.

Making chicken egg foo young

If you’ve made my pakoda recipe, or fritters of any type, the process of making foo young is pretty much the same.

1. Combine ingredients to make a batter.

Nothing fancy here, just use a mixing spatula to combine everything. You may want to use a fork to break the egg yolks first; it will help to incorporate them in with the other ingredients.

1. Preheat oil in wok.

Be sure that whatever cooking oil you use has a high smoke point. These are oils that can handle the high heat without scorching or burning. Good high smoke point oils for frying are peanut, canola, avocado, and grape seed.

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1. Scoop mixture and fry in batches of 3 or less.Keep your batch size small so that the chicken egg foo young aren’t crowded together in the pan. This ensures that they turn golden brown on all sides.
2. Drain excess grease on a wire rack.

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PRO TIP:To keep the foo yung warm while you fry the remaining batter, set your oven to 200°F. and put them on a wire rack set over a baking sheet in the oven.

Egg foo young gravy

The gravy is SO good and beyond simple to make. All you do is whisk the ingredients together in a saucepan over heat and thicken it with a cornstarch slurry. It couldn’t be easier!

It’s a creamy and savory gravy, with a tiny little kick of spice from cayenne pepper (which you can omit, if you’d like). Typically, the gravy has a brown color, but I include turmeric, which gives it a beautiful golden yellow hue.

The gravy can be used for so much more than serving over the chicken egg foo young, though! Treat it like you would a brown gravy; serve it over potatoes, rice, meat or vegetables- it’s fantastic.

Storing leftover gravy

If you have any leftover egg foo young gravy, store it in the refrigerator and reheat it in a microwave or saucepan on the stovetop. The leftovers will keep for about a week in the fridge.

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