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Chicken Egg Foo Young with Gravy

Chicken egg foo young is a classic Chinese-American carryout dish. Make this recipe at home for a Chinese restaurant-style chicken omelette
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Servings: 4 people
Calories: 403kcal
Author: Kevin


  • 2 cups cooked chicken shredded (See Note 1)
  • 2 cups bean sprouts
  • 1 cup carrot peeled and shredded
  • 1 ½ cups onion diced
  • 2 green onions chopped
  • ½ teaspoon sesame oil
  • 8 large eggs
  • 2 tablespoon all purpose flour
  • 6 cups cooking oil for frying (see Note 2)

Egg Foo Young Gravy

  • 2 tablespoon vegetable oil
  • 2 tablespoon all purpose flour
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon white pepper
  • teaspoon cayenne powder or sriracha sauce (optional)
  • 3 cups chicken stock
  • 1 tablespoon oyster sauce
  • 2 teaspoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon kosher salt
  • 2 tablespoon cornstarch


  • 1 green onion chopped fine
  • toasted sesame seeds


Egg Foo Young Gravy

  • In a large saucepan heat the oil over medium heat. Whisk in the flour and cook to form a paste, 2 minutes. Add the turmeric, paprika, garlic and onion powders, and cayenne. Cook another minute and whisk in the chicken stock. Bring to a boil, turn heat to low and whisk in oyster and soy sauce and sesame oil. Cook for 3 minutes until slightly thickened.
  • Mix the cornstarch with ¼ cup water and stir to mix. Whisk into gravy and cook another 3 minutes on low until gravy is thick enough to coat a spoon. Cover and set aside.

Egg Foo Young

  • Add 6 cups of oil to a large wok placed over medium high heat. You want a temperature of 350°F to fry properly.
  • In a large bowl add the shredded chicken, bean sprouts, carrot, onion, green onions and sesame oil. Add the eggs and gently toss to break yolks and coat everything, folding onto itself. Sprinkle with flour and toss again to coat the mixture.
  • Using a metal ladle or curved Chinese spatula, drop a ¾ cup scoop of the mixture into the oil, folding it back onto itself towards the sides of the wok to keep mixture together. Pull the spatula back and up to release. Repeat, dropping three foo young into the oil. Cook 1 minute per side until golden brown. Remove from oil and set on wire rack lined pan to drain. Repeat with remaining batter mixture. Makes 8 chicken egg foo young total.
  • Serve immediately with gravy poured over each fried chicken omelette and top with chopped green onion and toasted sesame seeds.


  1. I use Costco rotisserie chicken breast meat. I typically use 1 chicken breast for this recipe. Feel free to substitute thigh meat, same amount.
  1. Use a high smoke point cooking oil for deep frying.  Good options are peanut oil, avocado, grape seed, canola, or sesame.
  1. Recipe adapted from The Woks of Life.


Serving: 2patties | Sodium: 1028mg | Calcium: 99mg | Vitamin C: 15mg | Vitamin A: 6036IU | Sugar: 10g | Fiber: 4g | Potassium: 779mg | Cholesterol: 337mg | Calories: 403kcal | Trans Fat: 1g | Saturated Fat: 4g | Fat: 15g | Protein: 35g | Carbohydrates: 30g | Iron: 4mg