Chicken Foo Yung (also spelled Egg Foo Young or Egg Foo Yung) is a beloved Chinese-American dish that many of us have enjoyed at our favorite takeout restaurants But what exactly is this delicious creation, and where did it come from? As someone who’s both eaten and cooked this dish countless times, I’m excited to share everything you need to know about this savory egg dish
The Basics: What Is Chicken Foo Yung?
At its heart Chicken Foo Yung is essentially a savory Chinese-style omelet filled with diced chicken and vegetables, typically served with a rich brown gravy. The name “foo yung” comes from the Cantonese pronunciation of “芙蓉” (fú róng) which means “hibiscus,” likely referring to the dish’s flower-like appearance when cooked.
What makes Foo Yung special is its unique combination of
- Fluffy beaten eggs
- Tender chicken pieces
- Crisp vegetables (commonly bean sprouts, onions, and mushrooms)
- A distinctive brown gravy that ties everything together
The Origins: From China to America
While many assume Egg Foo Young is a traditional Chinese dish, it’s actually more of a Chinese-American creation. The dish evolved when Chinese immigrants adapted their cooking techniques to ingredients available in America.
Authentic Chinese cuisine doesn’t commonly feature Foo Yung in the form we know it today. It represents the innovative spirit of early Chinese-American chefs who skillfully blended familiar flavors with new ingredients to create something that would appeal to American palates.
The Key Components of Chicken Foo Yung
The Egg Base
The foundation of any good Chicken Foo Yung is the eggs. They need to be whisked thoroughly to incorporate air, creating that light, fluffy texture we all love. Some recipes even suggest adding a touch of cornstarch or flour to the egg mixture to provide extra stability.
The Protein: Chicken
While you can make Foo Yung with various proteins (shrimp, pork, beef) or even just vegetables, chicken is probably the most popular choice. The chicken is typically:
- Diced or shredded into small pieces
- Pre-cooked before being added to the egg mixture
- Seasoned lightly to complement the other flavors
The Vegetables
The veggie mix in Chicken Foo Yung adds both nutrition and texture. Traditional ingredients include:
- Bean sprouts (for that distinctive crunch)
- Diced onions
- Mushrooms
- Sometimes water chestnuts, carrots, or bell peppers
The Gravy: What Makes It Special
The brown gravy served with Chicken Foo Yung is arguably what sets it apart from a regular omelet. This rich sauce is typically:
- Made with chicken stock as a base
- Thickened with cornstarch
- Flavored with soy sauce, sometimes oyster sauce
- Seasoned with garlic, onion powder, and other spices
- Often has a hint of turmeric or paprika for color
How Chicken Foo Yung Is Made in Restaurants
If you’ve ordered this dish from a Chinese restaurant, you might be surprised to learn that authentic restaurant-style Chicken Foo Yung is typically deep-fried rather than pan-fried. Here’s how they do it:
- The egg mixture with chicken and veggies is prepared
- A ladle of the mixture is carefully dropped into hot oil (around 350°F)
- The patty is fried until golden brown on both sides
- Excess oil is drained off
- The patty is served with hot gravy poured over the top
This deep-frying method creates a lighter, fluffier texture and allows the onions in the mixture to fry and release more flavor. It also speeds up cooking time in busy restaurant kitchens.
Homemade vs. Restaurant Style
While restaurants typically deep-fry Chicken Foo Yung, most home cooks make it in a skillet with just a couple tablespoons of oil, more like a traditional omelet. Both methods produce delicious results, though the texture and flavor profile will differ slightly.
As one chef put it: “Does baked chicken taste like fried chicken? Not quite. The same applies to pan-fried versus deep-fried Foo Yung.”
Making Chicken Foo Yung at Home
If you wanna try making this dish yourself, here’s the basic process:
- Marinate diced chicken in a bit of soy sauce and cornstarch
- Cook the chicken until just done and set aside
- Make the gravy by creating a roux with flour and oil, adding chicken stock and seasonings, and thickening with cornstarch
- Mix the cooked chicken with diced onions, bean sprouts, and any other veggies
- Add beaten eggs, a touch of sesame oil, and cornstarch
- Cook the mixture in batches in a hot skillet or wok
- Serve with the gravy poured over top
Common Questions About Chicken Foo Yung
Is it healthy?
It can be! Chicken Foo Yung contains protein-rich eggs and chicken, plus vegetables. The deep-fried restaurant version is higher in calories, but homemade versions can be quite nutritious if you go easy on the oil and salt.
How is it different from a regular omelet?
While both are egg-based, Chicken Foo Yung differs from a typical omelet in several ways:
- It incorporates vegetables and meat directly into the egg mixture
- It’s served with gravy
- The cooking technique (especially in restaurants) is different
- The flavor profile includes Chinese-inspired seasonings
Can I make it ahead of time?
You can prepare the gravy and chop the vegetables ahead of time, but the egg patties are best enjoyed fresh. They can be reheated, but might lose some of their fluffiness.
What should I serve with it?
Chicken Foo Yung is traditionally served with steamed rice, which helps soak up that delicious gravy. Some people also enjoy it with fried rice for a more indulgent meal.
Regional and Personal Variations
Like many popular dishes, Chicken Foo Yung has spawned countless variations:
- St. Louis Style: In St. Louis, they have a unique version served as a sandwich on white bread!
- West Coast Style: Often includes more vegetables and sometimes water chestnuts
- Southern Style: May have a slightly sweeter gravy
- Vegetarian Version: Substitutes the chicken with tofu or extra veggies
Why We Love Chicken Foo Yung
There’s something deeply satisfying about this dish that keeps people coming back. Maybe it’s the combination of fluffy eggs, savory chicken, crunchy vegetables, and rich gravy. Or perhaps it’s the comforting nature of the dish – familiar yet exotic at the same time.
As one chef who grew up working in his family’s Chinese restaurant said after making it again years later: “WOW, I FORGOT HOW GOOD THIS IS.”
Final Thoughts
Chicken Foo Yung represents the beautiful fusion that occurs when culinary traditions cross borders. It might not be an “authentic” Chinese dish in the strictest sense, but it’s a genuine creation born from Chinese immigrants adapting their cooking to a new home – and in that way, it’s authentically American.
Whether you order it from your favorite takeout spot or try making it at home, Chicken Foo Yung offers a delicious taste of Chinese-American culinary history that continues to delight diners today.
So next time you’re looking at a Chinese restaurant menu, maybe skip the usual sweet and sour chicken and give this classic a try. Or better yet, gather the ingredients and make some in your own kitchen – your family will thank you!
