Chicken Egg Foo Young

This delicious Chinese dish tastes just as good as the version from your favorite takeout joint!

My dad absolutely adores Chinese food. Having grown up in Japan, he always had a knack for discovering the best authentic Asian restaurants throughout Southern California. One of our all-time favorites was this wonderful Chinese restaurant in Garden Grove, California, called Peking Gourmet. The menu was a delightful treasure trove of authentic, fresh, and tasty dishes, quite distinct from the typical Americanized options filled with overly salty fried counterparts. However, there was one exception to his preference for real Chinese dishes: chicken egg foo young. I’m not quite sure whether it was the delectable gravy or the silky bites of fried egg that he loved more, but to this day, it remains one of his favorites.

Every time I invite him over for dinner, I enjoy making him this chicken egg foo young recipe. It’s really easy to whip up on a busy weekday, and I usually have all the ingredients on hand. The bean sprouts soak up all the deliciousness from the gravy sauce, and the chicken always stays perfectly moist. I love serving it with a side of steamed rice and a bit of kimchi and calling it a day. If you’re craving the comfort of your favorite American Chinese takeout spot, I highly recommend trying this recipe at home!

What is oyster sauce?

Oyster sauce is a thick, dark brown condiment that’s popular in Chinese cuisine. The sauce is known for having an umami-rich, savory, and slightly sweet flavor that’s absolutely divine! It also has a less intense, pungent, fishy flavor than what you’d typically find in fish sauce. Oyster sauce is a staple for stir-fries, marinades, sauces, gravies, noodle dishes, and dipping sauces. 

Traditionally, the sauce is made from slow-simmering oysters in water until their natural juices reduce into a concentrated sauce. However, nowadays most commercial versions are typically made with oyster extract combined with sugar, salt, water, and cornstarch. There are also vegan or vegetarian “oyster sauces” made with shiitake mushrooms that mimic the savory, umami flavor of traditional oyster sauce. Whether it’s made from fresh oysters or mushrooms, this sauce is always handy to have when you need to add a savory boost to anything you’re crafting in the kitchen.

How do I store leftovers?

Once it’s fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend crisping the egg foo young in a pan over medium heat. Place each patty in the pan and cook for about 2 to 4 minutes per side, until they’re heated through and the exterior is golden and crisp.

Serving suggestions

This is one of my favorite recipes to make when I’m craving Chinese food. Every time I make this recipe, I love pairing it with this delicious stir-fried Bok Choy recipe and a bowl of refreshing Asian Cucumber Salad. You can’t make chicken egg foo young without whipping up a batch of Steamed Rice to soak up that delicious gravy. If you want to take it a step further, you can make this mouthwatering Vegetable Fried Rice that tastes just like takeout!

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