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–+ servings
Easy Chicken Egg Foo Young in 20 Minutes!

Chicken Egg Foo Young Recipe

A savory, fluffy Chinese-style omelet packed with juicy chicken and crisp veggies, drizzled in a rich, silky sauce. Easy, wholesome, and full of flavor—perfect for busy weeknight dinners.
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Course: Main Course
Cuisine: Chinese-American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 281kcal
Author: Jacob Allen
Servings: 4

Equipment

  • Large mixing bowl
  • Whisk or Fork
  • Non-stick skillet or frying pan
  • Spatula
  • Saucepan
  • Measuring cups and spoons
  • 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 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.
    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.
    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.
    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.
    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.
    Serve hot pancakes drizzled with the warm savory sauce and garnish with green onions.

Nutrition

Calories: 281kcal | Carbohydrates: 10g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 294mg | Sodium: 1051mg | Potassium: 520mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3025IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg