No deep frying is required to make these chicken egg foo young pancakes light and fluffy! Making egg foo young at home is much healthier than take out and tastes way better too! Plus, you get to double the amount of gravy so you can pour some on a steamy bowl of white rice. Yum!
Chicken Egg Foo Young Recipe
Got leftover cooked chicken and a few eggs that are about to expire? How about making the most delicious, fluffy and healthy chicken egg foo young you’ve ever had! This recipe contains a lot less oil than most egg foo young dishes out there and is packed with yummy veggies. The pancakes are moist and light and accompanied by a gooey sauce made with broth, soy sauce and vinegar. It’s savory and a little sweet and has all the classic Chinese flavors we all love so much.
You can use red, green or yellow bell peppers for this chicken egg foo young recipe but I personally like using red ones to add a pop of color to the dish. It makes the pancakes vibrant, almost fiery. Notice that I’ve added chicken stock to the egg mixture – that was an accident that turned into a good thing!
I was feeling under the weather when I made this recipe and during a moment of confusion, I threw the chicken broth that was supposed to go into the sauce together with the pancake mix. It wasn’t until I had to make the sauce that I saw I was missing the stock. I was afraid the pancakes would come out runny but instead they came out super fluffy! What a happy accident!
Traditional egg foo young (there are many ways to spell it: egg foo young, egg foo yung, egg fu yung, egg fu young) is deep fried to give the pancake a super light weight and texture. Since I’m petrified of deep frying stuff – I have visions of oil splattering everywhere while I’m protecting myself with a giant pot lid – I prefer to opt for a frying pan. Plus, it’s healthier so in my book I consider that a win win 🙂 . The entire process takes no time and is pretty much the same as making a regular pancake or frittata. Throw the veggies with the eggs and pan fry until the pancakes smell so good you need to reach for a tissue to wipe off the drool off your face. Voila!
The egg foo young pancakes are delicious by themselves or with a splash of soy sauce (or hot sauce – scrumptious!) but taste best with a good spoonful of gooey Chinese brown gravy. The egg foo young gravy is very easy to make and stirring in a tablespoon of cornstarch is what gives it a sticky, addictive texture. And the vinegar comes through just enough to compliment the savory and umami combination of the other ingredients. This is a dish that’s kid friendly too; there’s nothing too complex or unfamiliar about this chicken egg foo young recipe. If your kids are used to eating Chinese American food, they will love this.
You can make the chicken egg foo young pancakes ahead of time and keep them refrigerated for up to 3 days. I recommend making the gravy the day off simply because the gooeyness won’t last for more than a couple of hours. That’s the bummer about using cornstarch – it turns into liquid pretty quickly. You can add more to it to bring back the gooeyness but I find this technique unreliable (sometimes it works and sometimes it doesn’t.)
Serve this chicken egg foo young recipe with other easy to make Chinese dish such as dry-fried green beans with garlic sauce, Brussels sprouts with Maggi seasoning, a quick honey sriracha tofu stir fry, or some stir-fried glass noodles with shrimp.
Serve this recipe chicken egg foo young with a side of Japanese rice. Watch our video on How To Make Japanese Rice the stove top or rice cooker method!