Foo young chicken, often called chicken foo yung, is a Chinese-American restaurant classic: a savory egg pancake packed with chicken and vegetables, crisped at the edges and served with a glossy brown gravy. It is a great choice for a quick weeknight dinner because it uses simple ingredients, comes together in about 30 minutes, and delivers a satisfying contrast of textures—tender filling, fluffy egg, and rich sauce.
Ingredients
- 4 large eggs
- 1 cup (150 g) cooked chicken, finely diced (rotisserie or leftover works well)
- 1/2 cup (75 g) bean sprouts, rinsed and drained
- 1/2 cup (60 g) shredded cabbage
- 1/4 cup (30 g) shredded carrot
- 2 green onions, thinly sliced, plus extra for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (or black pepper)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- 3 tablespoons vegetable oil, divided
For the Gravy:
- 1 cup (240 ml) chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/4 teaspoon sugar
Instructions
- Make the gravy: In a small saucepan, combine chicken broth, soy sauce, oyster sauce (if using), and sugar. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1–2 minutes. Keep warm over low heat.
- Prepare the egg mixture: In a large bowl, whisk the eggs with salt, white pepper, soy sauce, and sesame oil (if using). Add the diced chicken, bean sprouts, cabbage, carrot, and green onions. Stir until well combined.
- Cook the omelets: Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Pour about 1/4 cup of the egg mixture into the skillet to form a small pancake (about 4–5 inches in diameter). Cook until the bottom is golden brown and set, about 2 minutes. Carefully flip and cook the other side until golden and cooked through, about 1–2 minutes more. The eggs should be fully set and reach a safe minimum internal temperature of 160°F (71°C) when checked with a food thermometer. Transfer to a plate and repeat with the remaining mixture, adding more oil as needed.
- Serve: Arrange the omelets on a platter and spoon the warm gravy over the top. Garnish with extra sliced green onions.
Tips
- Substitutions: No bean sprouts? Use shredded zucchini or finely chopped celery. For a vegetarian version, replace chicken with extra mushrooms or firm tofu and use vegetable broth in the gravy.
- Keep it crisp: Don’t overcrowd the pan—cook one or two pancakes at a time. Overcrowding lowers the pan temperature and makes the omelets soggy.
- Consistent size: Use a 1/4-cup measure to portion the batter so all pancakes cook evenly. If your pan is small, adjust the amount to fit.
- Common mistake: Overmixing the eggs makes them tough. Whisk just until the yolks and whites are combined; a few streaks are fine.
Serving Suggestions
Serve foo young chicken with steamed jasmine rice or fried rice to soak up the gravy. A side of stir-fried bok choy or a simple cucumber salad adds freshness. For a low-carb option, skip the rice and serve with extra vegetables.
Variations
- Shrimp Foo Young: Substitute the chicken with 1 cup (150 g) peeled, deveined, and chopped raw shrimp. Cook the shrimp briefly in the skillet before adding to the egg mixture to ensure they are fully cooked.
- Pork Foo Young: Use 1 cup (150 g) diced cooked pork tenderloin or leftover roast pork.
- Vegetable Foo Young: Omit the chicken and add 1/2 cup (75 g) sliced mushrooms and 1/4 cup (30 g) diced bell pepper. Sauté the mushrooms before adding to the eggs to release excess moisture.
- Spicy Kick: Add 1 teaspoon of chili garlic sauce or sriracha to the egg mixture for a spicy version.
Storage and Reheating
Refrigerate leftover foo young in an airtight container for up to 3–4 days. To reheat, place the pancakes in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also reheat in a skillet over medium heat with a splash of oil to re-crisp the edges. Avoid microwaving, as it makes the pancakes rubbery. The gravy can be stored separately and reheated in a small saucepan over low heat, adding a splash of broth if it has thickened too much.
Frequently Asked Questions
Can I use raw chicken instead of cooked? Yes, but you must cook it first. Dice raw chicken into small pieces and sauté in a little oil until fully cooked (165°F / 74°C) before adding to the egg mixture. This prevents undercooked chicken and ensures food safety.
Why are my foo young pancakes falling apart? The pancakes may be too thin or the pan too hot. Use a 1/4-cup measure and ensure the pan is at medium-high heat, not high. Also, make sure the eggs are well whisked to create a cohesive batter.
Can I make the batter ahead of time? Yes, you can mix the egg and filling ingredients up to a few hours ahead and store in the refrigerator. Stir well before cooking, as the vegetables may release liquid.
What can I use instead of bean sprouts? If you can’t find bean sprouts, use shredded cabbage or julienned zucchini. They add a similar crunch and moisture.
Is oyster sauce necessary? No, it adds a subtle umami but you can omit it or use hoisin sauce for a different flavor. For a vegetarian version, use mushroom-based oyster sauce or just extra soy sauce.
Can I freeze foo young? Yes, cooked pancakes freeze well for up to 2 months. Layer them with parchment paper in a freezer-safe container. Thaw overnight in the refrigerator and reheat in a skillet or oven as described above.
Related
- Traditional German Dinner Meals: Sauerbraten
- Snake in Broccoli Pesto: A Playful Pasta Recipe
- Glass Hurricane Decorating Ideas for Every Room
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).