Crispy Chinese Pork Egg Foo Young Recipe

Crispy Chinese Pork Egg Foo Young Recipe

This restaurant-style pork egg foo young delivers crispy golden pancakes packed with tender char siu pork, fresh bean sprouts, and onions, all topped with a rich, savory gravy. Perfect for recreating your favorite Chinese takeout dish at home with authentic flavors and textures.

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Course: Main Course, Side Dish

Cuisine: Chinese

Keyword: Eggs, Pork

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 285kcal

Equipment

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

Confirm oil temperature stays consistent at 350°F for peak crispiness without burning

Pat bean sprouts dry to prevent excess moisture in the egg mixture

Substitute char siu with leftover roasted pork, ham, or cooked shrimp for variations

Make gravy ahead and reheat while frying the pancakes for better timing

Drain pancakes thoroughly on paper towels to maintain crispiness

Use a slotted spoon or spider strainer for easier flipping and removal from oil

Leftover pancakes can be reheated in a 375°F oven for 3-4 minutes to restore crispiness

Nutrition