Crispy Chinese Pork Egg Foo Young Recipe
I’m about to share something that’ll transform your weeknight dinner game forever – a crispy Chinese pork egg foo young that’s ridiculously better than takeout. You know that moment when you crack into a perfectly golden egg patty and find tender char siu nestled inside? That’s what we’re after here. This isn’t your average scrambled egg situation; we’re talking restaurant-quality technique that’ll make your kitchen smell absolutely incredible.
Why You’ll Love this Crispy Chinese Pork Egg Foo Young
When I tell you this crispy pork egg foo young will become your new obsession, I’m not just throwing around empty promises.
This dish hits every comfort food craving you didn’t even know you had.
Picture this: golden, crispy edges that give way to fluffy egg centers packed with tender char siu pork and crunchy bean sprouts.
Each bite delivers that perfect contrast of textures I’m always chasing in Chinese takeout.
The savory gravy? Pure liquid gold that transforms these pancakes into something restaurant-worthy.
Plus, you probably have most ingredients already sitting in your kitchen right now.
What Ingredients are in Crispy Chinese Pork Egg Foo Young?
Let me break down exactly what you’ll need to create this crispy masterpiece. The ingredient list might look long, but don’t let that scare you off – most of these are pantry staples you probably already have tucked away somewhere.
The beauty of egg foo young lies in its simplicity. You’re basically making elevated scrambled egg pancakes with some seriously tasty add-ins, then drowning them in the most incredible savory gravy. Think of it as the love child between an omelet and a pancake, with all the best Chinese flavors thrown into the mix.
For the Egg Foo Young:
- 8 oz cooked char siu (Chinese BBQ pork), diced
- 1 medium onion, diced
- 2 cups mung bean sprouts
- 6 large eggs
- ¼ teaspoon sesame oil
- 1 teaspoon cornstarch
- 4 to 6 cups neutral oil (for frying)
For the Gravy:
- 2 tablespoons neutral oil
- 2 tablespoons all-purpose flour
- 1 small garlic clove, minced
- 1 teaspoon minced shallot or red onion
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 3 cups low sodium chicken stock
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- 3 tablespoons cornstarch mixed with ¼ cup water
- Salt to taste
Now, let’s talk about a few ingredient swaps and considerations that might save your bacon. If you can’t find char siu at your local Asian market, any leftover roasted pork will work beautifully – even that ham sitting in your fridge from last week’s dinner.
The mung bean sprouts are pretty important for that authentic crunch, but if you’re in a pinch, regular bean sprouts from the grocery store will do just fine. Just make sure they’re fresh and crispy, not those sad, wilted ones that have been sitting around too long.
For the neutral oil, I’m talking about vegetable oil, canola oil, or peanut oil – basically anything that won’t compete with the other flavors. You need quite a bit for shallow frying, so don’t be shocked by that 4 to 6 cup measurement. The good news is you can strain and reuse it later.
The gravy ingredients might seem like a lot, but each one plays a specific role in creating that rich, restaurant-quality sauce. The turmeric and paprika aren’t traditional, but they add a gorgeous golden color and subtle warmth that makes everything pop. Trust me on this one.
How to Make this Crispy Chinese Pork Egg Foo Young
Making this crispy pork egg foo young is surprisingly straightforward once you get the hang of it, though I’ll warn you upfront – your kitchen is about to smell absolutely incredible, and you might find yourself making this way more often than your waistline would prefer.
Start by grabbing a large mixing bowl and combining your 8 oz of diced char siu, 1 medium diced onion, and 2 cups of mung bean sprouts. Crack in those 6 large eggs and add the ¼ teaspoon sesame oil plus 1 teaspoon cornstarch. The cornstarch is your secret weapon here – it helps bind everything together and creates that slightly crispy texture we’re after. Give everything a good stir until the eggs are well beaten and everything looks evenly distributed.
Now comes the fun part, and by fun I mean the part where you’ll question whether you have enough counter space for all the paper towels you’re about to need. Heat your 4 to 6 cups of neutral oil in a large skillet or wok over medium-high heat. You want the oil hot enough that a drop of egg mixture sizzles immediately when it hits the surface, but not so hot that it’s smoking up your entire kitchen like mine did the first time I attempted this.
Working in batches, pour about ¼ cup of the egg mixture into the hot oil to form individual pancakes. Don’t overcrowd the pan – these babies need room to get properly crispy on the edges. The key here is patience, something I’m still working on myself. Let them fry for about 2-3 minutes on the first side until they’re golden brown and set, then carefully flip them over with a wide spatula.
The flipping part requires a bit of finesse because egg foo young can be a little fragile when it’s hot. Think gentle confidence rather than aggressive enthusiasm. Cook for another 2-3 minutes on the second side until they’re golden and cooked through. Transfer each finished pancake to a paper towel-lined plate to drain while you work on the rest.
While your last batch is finishing up, it’s time to tackle the gravy, which honestly might be the best part of this entire dish. In a clean saucepan, heat 2 tablespoons of neutral oil over medium heat. Add your minced garlic clove and 1 teaspoon minced shallot, stirring constantly for about 30 seconds until they’re fragrant but not brown.
Sprinkle in 2 tablespoons of all-purpose flour along with ½ teaspoon each of turmeric and paprika. This creates what’s practically a flavored roux, and you’ll want to stir it constantly for about a minute to cook out that raw flour taste. The mixture should smell nutty and look slightly golden.
Slowly pour in 3 cups of low sodium chicken stock while whisking continuously to prevent any lumps from forming. Add 2 tablespoons oyster sauce, 2 teaspoons soy sauce, ½ teaspoon dark soy sauce, ½ teaspoon sesame oil, and ¼ teaspoon white pepper. Bring everything to a gentle simmer and let it bubble away for about 5 minutes.
Here’s where that cornstarch slurry comes into play – mix 3 tablespoons cornstarch with ¼ cup water until completely smooth, then slowly stir it into your simmering gravy. The sauce should thicken up beautifully within a minute or two. Taste and add salt as needed, though you might find the soy sauces provide plenty of saltiness already.
Serve those crispy golden pancakes immediately, smothered generously with the warm gravy. The contrast between the crispy edges and the rich, savory sauce is exactly what makes this dish so addictive.
Crispy Chinese Pork Egg Foo Young Substitutions and Variations
Since you’ve probably realized by now that you don’t actually have char siu sitting in your fridge at 6 PM on a Wednesday, let’s talk about the beautiful flexibility of this dish.
I swap in leftover roast pork, ham, even rotisserie chicken chunks. Shrimp works wonderfully too.
No bean sprouts? Toss in shredded cabbage, mushrooms, or whatever vegetables need using up.
Want it spicier? Add minced jalapeños to the egg mixture.
Feeling fancy? Throw in some scallions or water chestnuts for crunch.
The gravy’s equally adaptable – vegetable stock works fine, and you can skip the dark soy if needed.
What to Serve with Crispy Chinese Pork Egg Foo Young
While egg foo young can absolutely stand on its own as a satisfying meal, pairing it with the right sides transforms your dinner into something that feels like a proper Chinese takeout feast.
I always serve mine with steamed jasmine rice – it’s perfect for soaking up that savory gravy. Fried rice works too, though that might be carb overload territory.
For vegetables, try stir-fried bok choy or steamed broccoli with garlic sauce.
Want something crunchy? Grab some crispy noodles or wontons. A simple cucumber salad adds invigorating contrast to all that rich, eggy goodness.
Final Thoughts
There’s something deeply satisfying about nailing a recipe that most people think requires a trip to their favorite Chinese restaurant.
This pork egg foo young proves you don’t need special equipment or years of training to create restaurant-quality results at home.
The key lies in getting that oil hot enough for proper crisping while keeping your egg mixture well-balanced. I’m telling you, once you master this technique, you’ll wonder why you ever hesitated.
Trust the process, embrace the mess, and prepare to impress yourself with what your kitchen can produce.
Crispy Chinese Pork Egg Foo Young Recipe
Ingredients
For the Egg Foo Young:
- 8 oz cooked char siu Chinese BBQ pork, diced
- 1 medium onion diced
- 2 cups mung bean sprouts
- 6 large eggs
- ¼ teaspoon sesame oil
- 1 teaspoon cornstarch
- 4 to 6 cups neutral oil for frying
For the Gravy:
- 2 tbsp neutral oil
- 2 tbsp all-purpose flour
- 1 small garlic clove minced
- 1 tsp minced shallot or red onion
- ½ tsp turmeric
- ½ tsp paprika
- 3 cups low sodium chicken stock
- 2 tbsp oyster sauce
- 2 tsp soy sauce
- ½ tsp dark soy sauce
- ½ tsp sesame oil
- ¼ tsp white pepper
- 3 tbsp cornstarch mixed with ¼ cup water
- Salt to taste
Instructions
- In a large bowl, mix together diced pork, onion, bean sprouts, eggs, sesame oil, and cornstarch until well combined.
- Heat 4-6 cups of neutral oil in a deep skillet or wok to 350°F (175°C).
- Pour ¼ of the egg mixture into the hot oil to form individual pancakes. Fry for 2-3 minutes until golden brown and cooked through.
- Carefully flip each pancake and fry for an additional 1-2 minutes until crispy and golden on both sides.
- Remove pancakes and drain on paper towels. Repeat with remaining mixture.
- For the gravy, heat 2 tablespoons oil in a saucepan over medium heat. Sauté minced garlic and shallot until fragrant.
- Stir in flour, turmeric, and paprika, cooking for 1 minute to form a roux.
- Gradually whisk in chicken stock, then add oyster sauce, soy sauce, dark soy sauce, sesame oil, and white pepper.
- Bring to a simmer and gradually stir in the cornstarch slurry until gravy thickens to desired consistency.
- Season with salt to taste and serve hot over the crispy egg foo young pancakes.
Notes
Nutrition
Frequently Asked Questions
Can I Make Egg Foo Young Ahead of Time and Reheat It?
I recommend making egg foo young fresh since it’s best crispy. However, you can refrigerate cooked patties for two days and reheat them in a 350°F oven for five minutes to restore crispiness.
How Do I Store Leftover Egg Foo Young and Gravy?
I’d store leftover egg foo young patties in the refrigerator for up to three days in airtight containers. I’ll keep the gravy separate in another container to prevent the patties from getting soggy.
What’s the Difference Between Egg Foo Young and Regular Scrambled Eggs?
I’ll explain the key differences between these dishes. Egg foo young is a thick, pancake-like omelet with vegetables and meat, while scrambled eggs are simply beaten eggs cooked into soft curds.
Can I Freeze Cooked Egg Foo Young Patties for Later Use?
I wouldn’t recommend freezing cooked egg foo young patties because they’ll become soggy and lose their texture when reheated. The eggs don’t freeze well and you’ll compromise the dish’s quality greatly.
Why Is My Egg Foo Young Falling Apart When I Flip It?
I think you’re flipping too early before the eggs fully set. Let the patties cook longer on the first side until they’re golden and firm, then use a wide spatula for support when turning.