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Chicken foo yung is a Chinese-American egg dish: fluffy, golden omelette patties packed with chicken and crisp bean sprouts, served under a glossy savory gravy. It tastes rich but light, with a savory-sweet sauce and crunchy vegetables. This homemade version takes about 35 minutes from start to finish.
What Makes Chicken Foo Yung Worth Making at Home
A good foo yung patty has lacy, crisp edges, a tender, almost custardy center, and a bite from bean sprouts and scallions. The gravy ties it together with a salty-sweet, gingery depth. Takeaway versions can turn greasy and flat, and homemade lets you fix that.
At home you control the oil, the salt, and the freshness of the vegetables. As a dietitian, I like that this dish is built on eggs and lean protein, so it is filling without being heavy when it is shallow-fried properly.
It is also an easy weeknight dish. Everything cooks in one skillet, and the gravy comes together in a small saucepan while the patties fry.
Ingredients
- 250 g (9 oz) boneless skinless chicken breast or thigh (finely diced)
- 1 tsp light soy sauce (for the chicken)
- 1 tsp cornstarch (for the chicken)
- 6 large eggs
- 2 cups (200 g) fresh bean sprouts (patted very dry)
- 4 scallions (thinly sliced, white and green parts)
- 100 g (1 cup) button mushrooms (thinly sliced)
- 1/2 cup finely diced yellow onion
- 1/4 cup frozen peas (optional, or finely shredded cabbage in winter)
- 1 tsp toasted sesame oil
- 1/2 tsp fine salt
- 1/4 tsp white pepper (black pepper works too)
- 1/4 cup (60 ml) neutral oil (for frying, such as sunflower or rapeseed)
- 1 cup (240 ml) low-sodium chicken stock (for the gravy)
- 1 tbsp oyster sauce (use mushroom sauce for a vegetarian-style gravy base)
- 1 tbsp light soy sauce (for the gravy)
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch (for the gravy)
- 2 tbsp cold water (to mix with the cornstarch)
How to Make Chicken Foo Yung
Step 1: Marinate the Chicken
Toss the diced chicken with 1 tsp soy sauce and 1 tsp cornstarch. Leave it for 10 minutes while you prep the vegetables. The cornstarch coating keeps the small pieces tender when they cook.
Step 2: Cook the Chicken and Vegetables
Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the chicken and stir-fry for 2 to 3 minutes until just cooked through and no longer pink. Move it to a large bowl.
In the same pan, cook the onion and mushrooms for 2 minutes until the mushrooms release their moisture and begin to brown. Add them to the bowl and let everything cool for 5 minutes so it does not scramble the eggs.
Step 3: Make the Gravy
In a small saucepan, combine the stock, oyster sauce, 1 tbsp soy sauce, and ginger. Bring to a gentle simmer. Stir the cornstarch into the cold water, then whisk it into the pan.
Simmer for about 1 minute, stirring, until the gravy turns glossy and coats the back of a spoon. Turn the heat to its lowest setting to keep it warm.
Step 4: Mix the Egg Batter
Beat the eggs with the salt, white pepper, and sesame oil until the yolks and whites are fully combined. Pour them over the chicken and vegetables. Add the bean sprouts, scallions, and peas, then fold gently.
The mixture should look more like a vegetable-heavy scramble than a runny batter. That ratio is what gives the patties structure.
Step 5: Fry the Patties
Wipe the skillet and heat 1 1/2 tbsp oil over medium-high heat until a drop of egg sizzles immediately. Ladle in 1/2 cup (120 ml) of mixture per patty, fitting 2 to 3 at a time without crowding.
Fry for about 2 minutes until the edges are golden and lacy and the underside is set. Flip and cook 1 to 1 1/2 minutes more. The centers should feel springy, and the eggs should reach 74°C (165°F). Repeat with the remaining oil and mixture to make 8 patties.
Serve 2 patties per person with the hot gravy poured over the top and a sprinkle of scallion greens.
What Is in Chicken Foo Yung?
Chicken foo yung is made of beaten eggs, cooked chicken, and vegetables, shallow-fried into patties and topped with gravy. Bean sprouts, scallions, onion, and mushrooms are the usual vegetables. Seasoning is typically soy sauce or oyster sauce, white pepper, and sometimes sesame oil.
You will also see it written as chicken egg foo yung, foo young, or fu yung. These are all spelling variations of the same dish, which is related to Chinese egg dishes often called “furong” egg.
How Many Calories Are in Chicken Foo Yung?
This homemade version comes to roughly 270 to 300 calories per serving of 2 patties with gravy. That is my estimate from standard ingredient values, and it shifts with the type of oil, how much the patties absorb, and the chicken cut you choose.
Takeaway portions are usually larger and often deep-fried, so calories and sodium can be considerably higher. To lighten it further, use a nonstick pan, measure your oil, and choose low-sodium stock.
How Does It Compare to a Chinese Takeaway Version?
The homemade version is lighter, fresher, and less oily, but the flavor profile is very similar. Takeaway foo yung, including the style found in UK Chinese takeaways, usually has a thicker, darker gravy. Some UK shops serve the patties with curry sauce instead, or alongside chips or rice.
To get closer to a takeaway texture, cook the patties a touch longer for crispier edges, and make the gravy slightly thicker with an extra 1/2 tsp cornstarch. For a takeaway-style meal, pair it with Shogun Fried Rice.
Are There Other Versions, Like Adam Liaw’s or BBC Good Food’s?
Yes. Many cooks and publications have their own takes, such as those by Adam Liaw and BBC Good Food. They vary in vegetables, gravy, and frying method. I have not copied any of them, and this recipe is my own approach to a classic, simple chicken foo yung.
If you compare recipes, look at three things: the ratio of vegetables to egg, whether the chicken is pre-cooked, and how the gravy is thickened. Those choices decide whether you get a fluffy patty or a dense one.
Can You Make It Ahead?
Yes, you can prep the components ahead and cook the patties fresh. Keep the cooked chicken and vegetables in the fridge for up to 24 hours. Make the gravy up to 3 days ahead and reheat it gently.
Ingredients
- 250 g boneless skinless chicken breast or thigh 9 oz
- 1 tsp light soy sauce for the chicken
- 1 tsp cornstarch for the chicken
- 6 large eggs
- 2 cup fresh bean sprouts 200 g
- 4 scallions thinly sliced, white and green parts
- 100 g button mushrooms 1 cup
- 1/2 cup finely diced yellow onion
- 1/4 cup frozen peas optional, or finely shredded cabbage in winter
- 1 tsp toasted sesame oil
- 1/2 tsp fine salt
- 1/4 tsp white pepper black pepper works too
- 1/4 cup neutral oil 60 ml
- 1 cup low-sodium chicken stock 240 ml
- 1 tbsp oyster sauce use mushroom sauce for a vegetarian-style gravy base
- 1 tbsp light soy sauce for the gravy
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch for the gravy
- 2 tbsp cold water to mix with the cornstarch
Instructions
Step 1: Marinate the Chicken
- Toss the diced chicken with 1 tsp soy sauce and 1 tsp cornstarch. Leave it for 10 minutes while you prep the vegetables. The cornstarch coating keeps the small pieces tender when they cook.
Step 2: Cook the Chicken and Vegetables
- Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the chicken and stir-fry for 2 to 3 minutes until just cooked through and no longer pink. Move it to a large bowl. In the same pan, cook the onion and mushrooms for 2 minutes until the mushrooms release their moisture and begin to brown. Add them to the bowl and let everything cool for 5 minutes so it does not scramble the eggs.
Step 3: Make the Gravy
- In a small saucepan, combine the stock, oyster sauce, 1 tbsp soy sauce, and ginger. Bring to a gentle simmer. Stir the cornstarch into the cold water, then whisk it into the pan. Simmer for about 1 minute, stirring, until the gravy turns glossy and coats the back of a spoon. Turn the heat to its lowest setting to keep it warm.
Step 4: Mix the Egg Batter
- Beat the eggs with the salt, white pepper, and sesame oil until the yolks and whites are fully combined. Pour them over the chicken and vegetables. Add the bean sprouts, scallions, and peas, then fold gently. The mixture should look more like a vegetable-heavy scramble than a runny batter. That ratio is what gives the patties structure.
Step 5: Fry the Patties
- Wipe the skillet and heat 1 1/2 tbsp oil over medium-high heat until a drop of egg sizzles immediately. Ladle in 1/2 cup (120 ml) of mixture per patty, fitting 2 to 3 at a time without crowding. Fry for about 2 minutes until the edges are golden and lacy and the underside is set. Flip and cook 1 to 1 1/2 minutes more. The centers should feel springy, and the eggs should reach 74°C (165°F). Repeat with the remaining oil and mixture to make 8 patties. Serve 2 patties per person with the hot gravy poured over the top and a sprinkle of scallion greens. Rebecca's Tip: Bean sprouts hold a lot of water, and that water makes patties weep and fall apart. Pat them dry with a clean towel, and rest the cooked patties on a wire rack rather than paper towels so the bottoms stay crisp.
Fully cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat them on a rack in a 180°C (350°F) oven for 8 to 10 minutes, so they crisp rather than steam.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. On Hungarian Chef, Rebecca covers a wide range of home cooking, including dinners, side dishes, appetizers, desserts, sauces, and breakfast recipes. Her posts include comforting classics like cabbage goulash and chicken soup, along with restaurant-inspired favorites. Readers can use her recipes as step-by-step guides, relying on the ingredient lists, timings, storage notes, and substitution tips to plan meals, cook with confidence, and adapt dishes to what's in their kitchen. Read more