Chicken Egg Foo Young with Gravy

By Lee Jackson ↣ Published on: September 5, 2022

These fluffy Cantonese-style egg patties are one of my all-time favourite Chinese dishes. Chicken Egg Foo Young is crisp around the edges, soft and fluffy in the centre and drenched in a glossy savoury gravy that’s outrageously good over rice.

The reason I love foo young so much is that it's quick to make, endlessly comforting and one of those recipes that instantly transports me back to childhood Chinese takeaway dinners in the UK (my homeland!).

This homemade version captures everything I love about the dish — fluffy eggs, savoury chicken, crunchy beansprouts and that deeply umami-rich gravy spooned generously over the top. Now that I can make restaurant-style foo young at home, I can eat it whenever I like (nightly if I had my way!).

This recipe is part of my Asian and Asian Chicken collections, offering even more of my favourite recipes to make at home.

What is Egg Foo Young?

Egg Foo Young is a Cantonese-style egg dish made from beaten eggs mixed with ingredients like chicken, pork, shrimp or vegetables, then wok-fried into thick fluffy patties until crisp on the outside and soft in the centre. They're somewhere between a Chinese omelette and a savoury fritter

The dish originated in Guangdong in southern China before evolving through Chinese diaspora cooking into many different regional styles across the world. American Chinese versions are often larger and heavily sauced, while British Chinese restaurant versions tend to focus on deeply savoury gravy and lighter, fluffier patties.

At its heart though, Egg Foo Young is wonderfully simple comfort food — somewhere between an omelette and a fritter, designed to be quick, filling and incredibly satisfying.

WHAT’S AN AUTHENTIC EGG FOO YOUNG?

Authentic Cantonese-style Egg Foo Young is usually fried in plenty of oil to create its signature fluffy texture and lightly crisp exterior. While some modern versions are cooked more like a standard omelette, the traditional method produces something much lighter, puffier and far more satisfying.

There are countless variations depending on region and family tradition. Some versions include shrimp, roast pork or char siu, while others focus entirely on vegetables. The rich brown gravy served alongside is particularly popular in British Chinese and Chinese-American adaptations.

Why egg foo young is so fluffy

The signature texture of great Egg Foo Young comes from frying the patties in relatively deep oil rather than cooking them like a traditional omelette. The hot oil rapidly expands the eggs, creating that distinctive puffed-up texture with lightly crisp edges and a soft, airy middle.

The addition of chicken stock to the eggs also helps create a softer, more delicate texture, while ingredients like beansprouts and spring onion keep everything light rather than dense.

The key is getting the oil temperature right. Too cool and the patties absorb oil and become greasy. Too hot and the outside cooks before the centre has time to puff up properly.

Why it works

• Crisp and golden outside, soft and fluffy in the middle.
• Packed with savoury chicken, mushrooms and spring onion.
• The rich glossy gravy brings deep umami from soy sauce and oyster sauce.
• Perfect spooned over rice for the most comforting meal.
• Quick and easy to make — everything comes together in well under an hour.
• Flexible enough for lunch, dinner or late-night comfort food.

Stuff you'll need

There are two components to Egg Foo Young: the fluffy egg patties and the savoury brown gravy. Both are simple to make and use mostly everyday ingredients.

For the patties

• Chicken - Chicken breast works perfectly here because it cooks quickly and stays tender inside the fluffy eggs.
• Eggs - The backbone of the entire dish. The eggs puff up beautifully in the hot oil and create the signature texture.
• Beansprouts - keep the patties light and add freshness and crunch.
• Mushrooms, onion and spring onion - these bring savoury depth, sweetness and texture.
• Chicken stock - a little stock mixed into the eggs helps keep everything soft and fluffy.
• Sesame oil - adds that unmistakable nutty aroma that instantly makes everything smell like a Chinese kitchen.

for the EGG FOO YOUNG GRAVY

Your umami-filled gravy is simple... You can also make this in advance and heat it up when you're good to go. Here's what you'll need.

• Light soy sauce (for a little salty umami flavour)
• Dark soy sauce (for a richer, deeper flavour and lovely dark brown hue)
• Oyster sauce (for a fruity, umami burst)
• Sugar (to balance the salt)
• Chicken stock (to extend the sauce)
• Cornstarch (mixed with a little water, to thicken the gravy into its luscious glossy texture)

This glossy brown sauce is deeply savoury, slightly sweet and packed with umami from soy sauce and oyster sauce. It soaks beautifully into rice and clings to the fluffy egg patties perfectly. The consistency should be similar to pouring cream — thick enough to coat the back of a spoon but still loose enough to pour generously over everything. You can also make the gravy ahead of time and simply reheat it when ready to serve.

Pro Tips to make your life easier

• Use a thermometer if possible. Around 165ºC/330ºF creates the perfect fluffy texture without greasy patties.
• Egg Foo Young reheats surprisingly well in a hot oven for a few minutes, although they’re best eaten fresh from the pan.
• The gravy can be made a day or two ahead and reheated gently before serving.
• Don’t overcrowd the pan. Frying too many at once lowers the oil temperature and prevents the eggs puffing properly.

Serving and storing suggestions

• Serving Serve Egg Foo Young over steamed white rice with plenty of the gravy poured generously over the top.
• I also love adding extra sliced spring onion and a little fresh chilli for heat.
• This is also spectacular with my Ginger Scallion Sauce — the two together are outrageously good.
• Leftover patties will keep well in the fridge for up to 5 days. Reheat in a hot oven for a few minutes until warmed through.
• The gravy may thicken as it sits, so simply loosen it with a splash of water while reheating.
• Freezing isn’t ideal as the eggs lose their fluffy texture once thawed.

Ready to get cooking?

Chicken Egg Foo Young is a dish I genuinely cook again and again. It's one of my most favourite Chinese recipes. It's a dish I never get tired of. Foo young quick, deeply satisfying and exactly the kind of recipe that earns a permanent place in your regular rotation. Hope you savour it as much as I do.

More delicious Chinese recipes

If you liked this recipe for Chicken Egg Foo Young, then you're sure to like one of my other favourite Chinese recipes.

• Hainan Chicken and Rice
• Ginger Scallion Sauce
• Pork rib Soup with Noodles
• Chinese Oxtail Noodle Soup
• Taiwanese Three Cup Chicken