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These Asian Sloppy Joes are totally crave-worthy. The sweet and spicy filling is loaded with flavor and the meat is seriously tender. That crunchy five spice shallot topping sends them over the top. Warning: you might want to eat yours right over the sink because they get real messy in the most delicious way.
This started as a way to fix boring sandwiches, but now my family begs for these every game night. The crispy fried shallots barely last a minute at our table.
Tasty Ingredients
- Neutral oil for shallots: Pick canola or peanut oil for frying, both handle high heat.
- Kosher salt with five spice powder: Sprinkle this on the hot fried shallots for warmth and extra flavor.
- Flour for dredging: All-purpose flour makes the shallots extra crunchy. Shake off the extra before frying.
- Shallots: Slice extra-large bulbs thin and fry for unbeatable crunch.
- Soft burger buns: Toast them up so they soak up all that saucy goodness. Fresh bakery buns are best if you have them.
- Cilantro and green onion: Chop right before serving for a punch of color and fresh flavor.
- Chili crisp or your favorite Asian chili sauce: Kicks up the heat. Add more if you want it spicier.
- Brown sugar: This keeps the sauce mellow and sweet. Soft brown sugar works best.
- Soy sauce: Go for dark soy if you find it—the flavor is more intense and deep.
- Rice vinegar: Brighten it all with a splash. Stick with the unseasoned kind for best results.
- Ketchup: For classic tang—try to use one with no added sugar if you like.
- Hoisin sauce: Lee Kum Kee brand is super flavorful and sticky-sweet in the best way.
- Ground pork and beef: Mix 80/20 beef with leaner pork for juicy flavor.
- Neutral oil: Stops sticking and keeps flavors balanced.
- Fresh garlic and ginger: Both add a zippy kick. Mince fine so everything blends evenly.
- Yellow onion: Pick a heavy one—it’ll add sweetness and body to the filling.
- Sesame oil: Toasted sesame oil gives your base extra nuttiness—grab it in the Asian section if you can.
Bold Step-by-Step Directions
- Stack and Serve:
- Once off the heat, mix in cilantro and green onion. Give it a taste and tweak seasoning if you like. Heap a big scoop on each hot bun and load on those crispy shallots.
- Thicken the Sauce:
- Drop in brown sugar, soy sauce, hoisin, ketchup, rice vinegar, and chili crisp. Stir until everything is slick and stick-together, then let it bubble on low for a few minutes. Flavors get stronger and the sauce thickens up.
- Brown the Meat:
- Shove the onions and aromatics to the side, drop in ground pork and beef. Smash it with a spatula as you go—make sure there’s no pink left. Should only take 6 or 7 minutes.
- Wake Up the Garlic and Ginger:
- Garlic and ginger go in next with a glug of neutral oil. Stir around and let it sizzle until your kitchen smells amazing—about a minute is all you need.
- Get the Onion Soft:
- Add sesame oil to your pan or wok over medium heat. Toss in diced onion and let it sweat for a few minutes (three to four). It should be just soft, not brown, and sweet-smelling when done.
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Crunchy Shallots
- Add Spices and Cool:
- Lift the fried shallots out with a slotted spoon and lay them on paper towels. Quickly dust with your five spice-salt mix while they’re still hot so it sticks.
- Cook the Shallots:
- Flick off extra flour, toss the shallots into the oil with care, and gently nudge them apart as they cook. Keep an eye out—they crisp up super fast, under 3 minutes.
- Heat Your Oil:
- Pour about an inch and a half of neutral oil in a deep pan. Heat it to 350°F (use a thermometer if you have one). This stops them from turning greasy.
- Slice and Toss:
- Use your sharpest knife (or a mandoline) to get the shallots crazy thin. Pull all the rings apart and mix with flour until coated evenly.
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I can’t get enough of chili crisp because it’s spicy, smoky, and has little crispy bits in it. My youngest still laughs about that time he tried to grab a whole handful of fried shallots when I wasn’t looking.
Leftover tips
Pop leftover meat into a sealed container and store in the fridge up to three days. You can freeze it for a month—just reheat slowly on the stove with a splash of water if it gets thick. Fried shallots stay crunchy if you keep them dry and at room temp, just not in the fridge.
Swaps and fixes
If you don’t have ground pork, double up on beef or use turkey for something lighter. Out of hoisin? Teriyaki can pinch hit but will be less punchy. Sweet onions fill in for yellow. Any green herb with fresh vibes will work in place of cilantro.
Ways to serve it
These make awesome hand-helds with cool cucumber salad or a crisp Asian slaw, but the filling’s also perfect on rice or tossed with noodles. Try making sliders for party snacks too.
Backstory and flavors
These started as an American throwback but with fun Chinese street food twists thanks to chili crisp and hoisin. My family loves this blend of east and west—a reminder that comfort food can always get a fresh look.
Recipe FAQs
- → What kinds of meat can I use?
A mix of pork and beef is great, but all pork, all beef, or even ground chicken or turkey will work if you'd prefer something different.
- → Tips for crunchy shallots?
Thinly slice your shallots, toss them lightly in flour, then fry until they turn golden. Keep an eye on them—they can burn fast! Season them while they're still warm.
- → Is it possible to go vegetarian?
You bet! Swap the meat for crumbled tofu, tempeh, or plant-based ground meat. Adjust the spices and sauce amounts to keep the flavor balanced.
- → What type of buns should I use?
Soft burger buns toasted on the edges are perfect, but feel free to try brioche or any milk buns for added richness and fluffiness.
- → Does the sauce have heat?
That depends on the chili crisp you choose—go heavy for a punch of heat, or use less for mild spice. Customize it your way!