There’s something deeply satisfying about cracking six eggs into a bowl and turning humble ingredients into something that smells like your favorite takeout—but fresher, lighter, and better for you. That’s the magic of Chicken Egg Foo Young.
This golden, crisp-edged Chinese-American classic has found its way into my weeknight rotation thanks to its unbeatable balance of flavor, protein, and comfort.
I first learned to make it on a rainy weeknight after staring at leftover ground chicken, a tired onion, and a half-used bag of bean sprouts. With a little soy sauce and sesame oil, I had a fluffy, veggie-packed omelet that somehow tasted even better than my favorite delivery spot.
The sauce is the real secret—glossy and savory with just a hint of sweetness, pooling around each pancake like the best gravy on a Sunday roast. Serve it over Authentic Basmati Rice for a simple yet nourishing dinner, or go bold and pair it with a Limoncello Spritz to lighten things up.
This recipe is especially popular with home cooks looking for high-protein, low-carb comfort food that doesn’t skimp on flavor. In fact, each serving delivers more than 20g of protein, making it a smart pick for anyone focused on balanced eating.
It’s easy to love. And even easier to make.
Try it once, and you’ll wonder why this classic ever needed takeout menus at all.
What Makes This Recipe a Weeknight Winner?
This dish has earned its permanent spot in my kitchen for a bunch of good reasons—here’s why you might fall for it too:
- A Delicious Way to Use Leftovers: What started as a creative way to clean out the fridge turned into a reliable favorite. Leftover carrots, onions, or bean sprouts? They all find a happy home in this dish.
- Fluffy, Crispy, Comforting Texture: There’s something magical about the way the eggs puff up while locking in tender veggies and savory ground chicken. The golden edges get just the right amount of crisp.
- That Sauce Is Next-Level: I’ve experimented with the sauce over time—now it’s silky, savory, and absolutely essential. It clings to every bite and doubles as a drizzle over rice.
- Packed with Protein, Light on the Stomach: Each serving is full of lean protein, so it keeps me full without the bloated feeling. It’s a solid option when I’m eating clean but still want something satisfying.
- A Family-Approved Favorite: Even the picky eaters at my table ask for seconds. It’s rare to find a recipe that works for everyone, and this one delivers every time.
Chicken Egg Foo Young Recipe
Equipment
- Large mixing bowl
- Whisk or Fork
- Non-stick skillet or frying pan
- Spatula
- Saucepan
- Grater
Ingredients
For the chicken:
- ½ pound ground chicken
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce
- Pinch of salt
- ¼ onion thinly sliced
- 1 carrot grated on the large holes of a box grater
For the sauce:
- 1 cup chicken broth or water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or mirin
- 1 tablespoon cornstarch
For the pancakes:
- 2 tablespoons oil divided
- 6 large eggs
- 1 tablespoon soy sauce
- ½ teaspoon toasted sesame oil
- ¼ teaspoon white pepper
- ¼ cup bean sprouts
- 4 green onions white and light green parts thinly sliced plus additional for garnish
Instructions
- In a bowl, mix ground chicken with cornstarch, soy sauce, salt, onion, and grated carrot.
- In a separate bowl, whisk eggs with soy sauce, sesame oil, white pepper, bean sprouts, and green onions.
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
- Pour a portion of the egg mixture into the pan and spoon in some of the chicken mixture.
- Cook each side for 2–3 minutes until golden and puffy. Remove and repeat with the remaining batter.
- In a small saucepan, combine broth, soy sauce, oyster sauce, wine, and cornstarch.
- Bring to a simmer, stirring until the sauce thickens to a smooth, glossy texture.
- Serve hot pancakes drizzled with the warm savory sauce and garnish with green onions.
Nutrition
Smart & Flavorful Variations For Chicken Egg Foo Young!
- Swap Chicken with Ground Shrimp or Tofu Crumbles: Already a fan of seafood? Lightly pulsed raw shrimp or seasoned tofu crumbles work beautifully in place of ground chicken. Both absorb flavor well and offer unique textures.
- Add Fermented Veggies for Umami Depth: A spoon of finely chopped kimchi or pickled mustard greens can transform your base mixture into a bold, umami-rich version. Just watch the salt level when adjusting other seasonings.
- Mix in Cooked Rice for a Textured Fusion: A small handful of cold, cooked jasmine or basmati rice folded into the egg batter gives a crunchy-fried rice feel in every bite—great for using up leftovers and bulking it up.
- Infuse the Sauce with Sichuan Pepper Oil: For those who love that tingling numbing heat, drizzle a few drops of Sichuan pepper oil into the sauce right before serving. It adds aromatic spice without overpowering the classic flavor.
- Bake Instead of Pan-Fry for a Healthier Batch: Use a silicone muffin pan or ramekins to bake individual egg foo young “cups” in the oven. Same great texture with less oil and great for meal prepping multiple servings.
- Add a Crispy Topping for Crunch Contrast: Top with toasted sesame seeds, crispy shallots, or even tempura flakes for a next-level finish that contrasts the soft omelet texture. Especially great if serving guests.
Quick Questions?
Q. What can I serve with Chicken Egg Foo Young?
Ans: Steamed or fried rice is the classic go-to, but it’s also great with stir-fried greens or garlic noodles.
Q. Can I use other meats instead of ground chicken?
Ans: Yes! Ground turkey or finely chopped shrimp work beautifully here.
Q. Is this recipe freezer-friendly?
Ans: The cooked egg pancakes can be frozen, but for best texture, enjoy them fresh or store leftovers in the fridge for up to 3 days.
Q. Is the sauce necessary?
Ans: Technically no—but it elevates the dish. You’ll miss that savory glaze without it.
Q. Can I make this vegetarian?
Ans: Absolutely—just skip the chicken and add more vegetables like mushrooms or cabbage.
