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Chicken Egg Foo Young Recipe - A Fast, Flavorful Takeout Classic at Home

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Egg Foo Young:
  • 6 large eggs
  • 1 cup cooked chicken, finely chopped or shredded (rotisserie works great)
  • 1 cup bean sprouts (fresh if possible)
  • 1/2 cup shredded cabbage (Napa or green)
  • 1/2 cup sliced green onions (scallions), plus extra for garnish
  • 1/2 cup finely diced onion
  • 1/2 cup mushrooms, thinly sliced (optional)
  • 1 small carrot, julienned or grated
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper (or black pepper)
  • 1/2 teaspoon salt, or to taste
  • 2–3 tablespoons neutral oil for frying (canola, peanut, or vegetable)
  • For the Gravy:
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional but recommended)
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 teaspoon sesame oil
  • To Serve:
  • Cooked rice
  • Extra sliced green onions or cilantro

Method
 

  1. Make the gravy base: In a small saucepan, whisk together chicken broth, soy sauce, oyster sauce, sugar, and white pepper. Bring to a gentle simmer over medium heat.
  2. Thicken the gravy: Stir the cornstarch slurry to recombine, then slowly whisk it into the simmering broth. Cook 1–2 minutes until glossy and thick enough to coat a spoon. Stir in sesame oil, turn off heat, and keep warm.
  3. Prep the egg mixture: In a large bowl, beat the eggs until well combined but not frothy. Add chicken, bean sprouts, cabbage, green onions, onion, mushrooms, carrot, and garlic. Season with soy sauce, sesame oil, white pepper, and salt. Stir gently until evenly mixed.
  4. Heat the pan: Set a large nonstick skillet or well-seasoned wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. The pan is ready when a drop of egg sizzles on contact.
  5. Portion and fry: Scoop about 1/2 cup of the egg mixture into the hot pan, forming a small round patty about 4–5 inches wide. Fry 2–3 minutes until the edges are golden and set.
  6. Flip and finish: Carefully flip using a wide spatula. Cook another 2–3 minutes until cooked through and nicely browned. Transfer to a plate and keep warm. Repeat with remaining mixture, adding more oil as needed.
  7. Serve: Spoon warm gravy over each egg foo young patty. Garnish with sliced green onions or cilantro. Serve with hot rice.