Chicken Egg Foo Young Recipe – Easy Takeout-Style at Home

Chicken Egg Foo Young is that nostalgic Chinese takeout comfort dish that hits just right—crispy on the edges, tender in the center, and drenched in a rich, glossy brown gravy. Imagine fluffy eggs hugging bits of chicken and crunchy bean sprouts—yep, it’s pure magic in a skillet. The best part? This Chicken Egg Foo Young recipe takes less time than waiting for delivery (seriously).

Whether you’re trying to impress your family with a “restaurant-style dinner at home” or just craving something cozy, this dish checks every box. It’s hearty, flavorful, and delightfully easy to make. Bonus: you can make it gluten-free by swapping in tamari and dry sherry. Keep reading for the full step-by-step guide that’ll have you flipping these omelets like a pro.

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What is Chicken Egg Foo Young?

Chicken Egg Foo Young is a Chinese-American classic that bridges comfort and flavor. Think of it as an omelet gone global—fluffy eggs mixed with tender chicken, bean sprouts, and onions, then topped with that glossy brown gravy you love from takeout. While it’s often found in your local Chinese restaurant, this version is designed for home cooks who want to bring those takeout vibes into their own kitchens.

Traditionally, Egg Foo Young was a way to use up leftover proteins and veggies—making it a thrifty, tasty dinner idea. The chicken version adds a light protein boost without making it heavy. The secret is in the sauce: a savory-sweet mixture of chicken broth, soy sauce, oyster sauce, and just enough garlic to make your kitchen smell irresistible.

Reasons to Try Chicken Egg Foo Young

There are so many reasons to love this Chicken Egg Foo Young recipe! First off, it’s quick. You can whip it up in under 30 minutes, making it a total win for weeknights. Second, it’s flexible—swap in shrimp, tofu, or just veggies if you’d like. Third, it’s budget-friendly; you’re basically turning pantry staples and a handful of veggies into a restaurant-quality meal.

Plus, it’s perfect for picky eaters because—let’s be honest—who can say no to a saucy omelet? And if you’re craving a cozy meal that feels indulgent without actually being unhealthy, this recipe fits the bill. Pair it with jasmine rice or a side of Easy 15-Minute Lo Mein for a complete takeout-style dinner right at home.

Ingredients Needed to Make Chicken Egg Foo Young

For the 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

For the Omelet:

• 8 oz ground chicken
• 1 teaspoon cornstarch
• ¼ teaspoon salt
• 6 large eggs
• 1 cup bean sprouts
• ½ white onion, diced
• 2 green onions, finely chopped
• ⅛ teaspoon white pepper powder
• 2–6 tablespoons peanut oil (or vegetable oil)

Instructions to Make Chicken Egg Foo Young

If you’ve ever wondered how to make Chicken Egg Foo Young step by step, this section walks you through the process from whisk to plate. You’ll go from prepping ingredients to flipping perfect omelets—all with that signature brown sauce that makes this dish shine. Follow along and you’ll have a meal that tastes straight out of your favorite Chinese takeout spot (without the delivery fee or the wait).

Step 1: Prepare the Savory Sauce (The Heart of Flavor)

Every delicious Chicken Egg Foo Young begins with a good sauce. In a medium bowl, whisk together chicken broth, oyster sauce, Shaoxing wine (or dry sherry), soy sauce, sugar, and cornstarch. This combination gives you that classic, velvety gravy flavor you crave from restaurant-style dishes.

Now, heat a teaspoon of peanut or vegetable oil in a small skillet over medium heat. Once hot, add minced garlic and give it a quick stir—about 20 seconds—until it smells fragrant and slightly golden. Be careful not to burn it; garlic can go from golden to bitter in seconds. Stir your sauce mixture again (to dissolve any cornstarch that’s settled at the bottom), then pour it into the skillet. Keep stirring step by step until it thickens into a silky, glossy sauce that coats the back of a spoon.

Once it’s reached that perfect consistency, transfer it to a bowl and set aside. This sauce will later drizzle beautifully over your golden omelets. For extra sauce inspiration, check out the rich gravy used in my Hearty Meatball Stew—it’s another cozy comfort recipe with a similar texture and depth.

Step 2: Cook the Chicken (Light and Tender)

Next up, it’s time to prepare the star protein. In a mixing bowl, combine ground chicken, a teaspoon of cornstarch, and ¼ teaspoon of salt. The cornstarch helps lock in moisture so your chicken stays tender inside the omelet instead of drying out.

Heat half a tablespoon of oil in your skillet over medium heat. Add the chicken and use a spatula to break it up into small bits as it cooks. Stir constantly for about 3 minutes, until the chicken is fully cooked and no longer pink. Then, transfer it to a plate to cool slightly.

Pro tip: Don’t skip this cooling step by step—if you add hot chicken directly to the egg mixture, it can start cooking the eggs too early. Want to explore more ways to cook moist chicken for other dishes? Try my Mediterranean Chicken Bowls—they use a similar method for juicy, flavorful chicken every time.

Step 3: Mix the Egg Batter (The Perfect Harmony)

Crack six large eggs into a big mixing bowl. Add in your cooled chicken, bean sprouts, diced onion, green onions, and a pinch of white pepper. Whisk everything together until the eggs are smooth and slightly frothy. You’ll notice the mixture looks chunky yet evenly coated in egg—this is exactly what you want.

This step by step mix ensures each bite has a balance of protein and crunch. The bean sprouts add a crisp texture, while the onions bring sweetness that rounds out the savory flavor. If you love recipes with balanced textures, you might enjoy my Easy Homemade Pupusas, which also use simple, wholesome ingredients to create a comforting, satisfying dish.

Step 4: Fry the Omelets (Golden and Crispy)

Now comes the fun part—frying your Chicken Egg Foo Young! Heat 1 to 2 teaspoons of oil in the same skillet over medium heat. Once it’s shimmering (not smoking), scoop about ½ cup of the egg mixture into the pan. Use your spatula to gently shape it into a round patty about 4 inches wide.

Cook each omelet step by step—about 2 minutes per side—until both sides are beautifully golden brown and slightly crisp around the edges. Adjust the heat as needed; medium works best to keep the eggs tender without burning. As you finish each omelet, transfer it to a serving plate and repeat until all the mixture is used up. This recipe makes about 7–8 fluffy omelets, perfect for a family dinner or meal prep for the week.

If you’re new to pan-frying and want more guidance on getting that perfect golden crust, you’ll find helpful techniques in my Crispy Smashed Carrots Bites article—it’s full of tips on achieving crispness without overcooking.

Step 5: Serve and Enjoy (The Best Part!)

Once your omelets are done, reheat the sauce slightly if needed. Spoon it generously over each Chicken Egg Foo Young patty, letting that silky gravy drip down the sides. The aroma alone will make your kitchen smell like your favorite takeout restaurant.

Serve immediately with steamed jasmine rice, brown rice, or even noodles. For a lighter pairing, try it with a side of Easy Green Pea Soup with Fresh Basil—the freshness complements the richness of the eggs beautifully.

And there you have it—your Chicken Egg Foo Young, made step by step, from scratch. A delicious, comforting meal that’s ready in under 30 minutes and perfect for busy weeknights. Once you’ve mastered this, you’ll never look at takeout the same way again.

What to Serve with Chicken Egg Foo Young

Chicken Egg Foo Young is delicious on its own, but it pairs beautifully with a few classic sides. Try it with a warm bowl of jasmine rice or Easy Green Pea Soup with Fresh Basil for something light. Feeling a little fancy? A small plate of Maple Dijon Roasted Carrots adds a touch of sweetness that complements the savory sauce. Or, if you’re going all-in on that Chinese takeout experience, whip up Easy 15-Minute Lo Mein as a side.

Key Tips for Making Chicken Egg Foo Young

1. Use a nonstick pan – It makes flipping those omelets stress-free.
2. Don’t overcrowd the pan – Cook in batches for even browning.
3. Beat the eggs well – This keeps your omelets fluffy and light.
4. Cool the chicken before mixing – So the eggs don’t start cooking early.
5. Taste your sauce – Adjust the seasoning to your liking before serving.
   A small tip: If your sauce thickens too much, whisk in a tablespoon of warm broth to loosen it up.

Storage and Reheating Tips for Chicken Egg Foo Young

Got leftovers? Lucky you. Store cooked omelets and sauce separately in airtight containers. They’ll keep in the fridge for up to 3 days. When reheating, use a skillet over medium heat to bring back that crisp edge. The sauce can be warmed in a small pan or microwave—just add a splash of water if it’s too thick. If you’re meal prepping, you can even freeze the omelets (without sauce) for up to a month. Reheat directly from frozen on low heat, and you’re back in business.

FAQs

Can I make Chicken Egg Foo Young vegetarian? Yes! Swap chicken for tofu or mushrooms.
Is it gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce.
Can I bake it instead of frying? Technically yes, but frying gives that signature golden crisp.
What kind of oil is best? Peanut oil gives authentic flavor, but any neutral oil works.

Final Thoughts

Chicken Egg Foo Young is that perfect weeknight meal that feels like takeout but tastes even better. It’s simple, quick, and endlessly customizable. The combination of fluffy eggs, tender chicken, and rich brown sauce is comforting in the best way possible. Plus, you’ll love how easy it is to pull together from pantry staples. If you’re into easy, cozy meals that satisfy your craving for takeout classics, check out Hearty Beef and Barley Soup or Amazing Mediterranean Chicken Gyros. Because at the end of the day, food should make you happy—and this dish absolutely delivers on that promise.

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