What is Foo Yung Chicken? An In-Depth Look at This Classic Chinese-American Dish

Foo yung chicken is a beloved staple of American Chinese cuisine, consisting of fluffy egg foo yung patties filled with chicken, vegetables, and a rich brown gravy This flavorful fusion dish has a fascinating history and many regional variations. In this article, we’ll explore everything you need to know about foo yung chicken, from its origins to how to make it at home

A Brief History of Foo Yung Chicken

The origins of foo yung chicken can be traced back to 19th century China. Chinese immigrants brought the dish to America in the late 1800s, where it was popularized in Chinese-American restaurants across the country by the early 20th century.

The name “foo yung” comes from the Cantonese words for “flower” and “egg” referring to the way the egg batter puffs up and solidifies into a flower-like shape when fried. The earliest known references to the dish come from 19th century newspaper ads and restaurant menus in cities with large Chinese immigrant populations like San Francisco New York, and Chicago.

Over time, foo yung chicken became a staple menu item in Chinese restaurants nationwide. Each region developed its own spin; for instance, West Coast versions often contain shrimp, while East Coast variants favor pork or beef. The classic brown gravy, however, remains integral to the dish regardless of geographic variations.

How Foo Yung Chicken is Made

While preparations may vary slightly, the basic concept of foo yung chicken remains consistent: an egg foo yung omelet filled with meat and vegetables, smothered in a savory brown gravy. Here are the key steps involved:

• The egg foo yung batter – Eggs are lightly beaten together with a bit of water or stock and seasonings like soy sauce, salt, and white pepper. A small amount of cornstarch helps bind everything together.

• The fillings – Most recipes call for chopped chicken, plus vegetables like bean sprouts, celery, onions, and mushrooms. Shrimp, pork, beef or tofu can also be used.

• Frying – The batter is fried in oil over high heat, pouring it to create a flat round omelet shape. The high heat ensures the exterior gets crispy.

• The gravy – A sauce is made by whisking chicken or vegetable stock into a starch slurry. Oyster sauce, sesame oil, soy sauce and spices add flavor.

• Serving – The foo yung patties are dressed with the gravy and garnished with scallions. They’re often served with steamed rice on the side.

Regional Variations of Foo Yung Chicken

Foo yung chicken evolved differently in Chinese restaurants across America, resulting in distinct regional spins:

• West Coast – More apt to contain shrimp, crab meat or lobster. Often served with a red-tinted tomato gravy.

• East Coast – Typically filled just with chicken and vegetables. The gravy leans more savory than sweet.

• Midwest – Gravied dishes are common. Thick, starchy gravies douse foo yung patties.

• Hawaii – Local produce like bok choy and bean sprouts are used. Macadamia nuts occasionally stud the filling.

• China – Fillings vary by region. Hong Kong favors char siu pork. Oysters and radish are added in Fujian.

No matter where you sample foo yung chicken, the comforting blend of egg, protein and veggies blanketed in a flavorful sauce remains satisfying.

Tips for Making Foo Yung Chicken at Home

Recreating the crispy, saucy egg foo yung experience at home is totally doable with a few key tips:

• Use very fresh eggs for the best texture. Older eggs won’t bind as well.

• Don’t overmix the batter or it will get too thin. Just combine until the eggs are barely blended.

• Ensure the oil is very hot before adding batter to the pan. This prevents sticking and sogginess.

• Work in batches for even cooking. Don’t crowd the pan, which lowers the temperature.

• Let the patties rest after frying to allow excess oil to drain off before saucing.

• Make the gravy in advance so it has time to thicken and develop flavor.

Follow these tricks and you’ll be enjoying restaurant-quality foo yung chicken without leaving the house!

Is Foo Yung Chicken Healthy?

Moderation is key, but foo yung chicken can be a relatively balanced meal. Eggs provide protein while veggies like bean sprouts, celery and mushrooms add valuable nutrients. Using leaner meats like chicken breast helps control fat and calories.

When made with minimal oil and lower sodium ingredients, foo yung chicken can deliver protein, vitamins and minerals. But the high-starch gravy does mean higher carbohydrates, so portion sizes matter. Enjoy foo yung chicken as part of an overall healthy diet.

Inspired Ways to Customize Your Foo Yung Chicken

The beauty of foo yung chicken is how adaptable it is to different ingredients and flavors. Don’t be afraid to give this classic dish your own personal spin!

• Swap out the protein – try shrimp, duck, pork or tofu

• Use different vegetables – spinach, zucchini, water chestnuts, etc

• Add aromatics – garlic, ginger, lemongrass, chilies

• Garnish with herbs – cilantro, basil, mint, parsley

• Spice it up – sriracha, chili-garlic sauce, five-spice powder

• Play with flavors – sesame oil, fish sauce, ponzu, hoisin

• Get creative with the gravy – coconut milk, peanut sauce, miso

Put your own stamp on foo yung chicken based on your tastes – the options are endless!

Common Questions About Foo Yung Chicken

If you’re new to foo yung chicken, chances are you have some questions about this unique dish. Here are answers to some often-asked questions:

Is it egg foo young or egg foo yung?

Both spellings are commonly used. Foo yung is the proper romanization from the Cantonese dialect. But egg foo young has become popularized over the years as well.

Do you eat the foo yung patty skin?

Yes, the slightly crispy fried exterior of the patties is part of the experience. The high heat helps the batter brown while keeping the interior soft and egg-like.

Does foo yung chicken need to be deep fried?

Traditionally foo yung patties are deep fried for the lacey exterior. But you can pan fry them in just a bit of oil for a lighter version.

Can I freeze leftover foo yung chicken?

The patties freeze well for up to 3 months. Thaw before reheating and add some extra liquid when warming up the gravy to restore the texture.

Are there vegetarian foo yung recipes?

Absolutely. Substitute tofu, mushrooms or seitan for the chicken. For a vegan gravy, use mushroom or vegetable stock.

The Satisfying Chinese-American Flavors of Foo Yung Chicken

From its Cantonese origins to modern reinventions, foo yung chicken has been a staple of Chinese restaurants for over a century, pleasing generations of diners with its simple, tasty combination of egg, meat and sauce. This iconic dish celebrates the melding of Asian cooking techniques with American ingredients and tastes.

Making foo yung chicken at home lets you savor those flavors while putting your own spin on a comforting classic. Follow the tips above for crispy, flavor-packed egg foo yung every time.