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Hong Kong French Toast (西多士) — Cha Chaan Teng Classic
Hong Kong French toast (西多士, sāi dō sí) is nothing like the delicate French version — it's an indulgent creation from Hong Kong's cha chaan tengs: two thick slices of white bread sandwiched with peanut butter, dipped in egg batter, deep-fried until golden and crispy, then topped with a thick slab of butter and a generous pour of golden syrup. It's gloriously excessive and absolutely delicious.
Hong Kong French toast was invented in the 1950s at cha chaan tengs (tea restaurants), which created affordable East-meets-West dishes for working-class Hong Kongers. It remains one of the most popular items on the cha chaan teng menu.
Ingredients
- • 4 thick slices white bread (2cm thick, crusts on)
- • 4 tbsp peanut butter (smooth or chunky)
- • 3 eggs, beaten
- • 2 tbsp evaporated milk
- • Oil for deep frying
- • Cold butter (1 thick slice per serving)
- • Golden syrup or maple syrup for drizzling
Instructions
- 1
Spread peanut butter generously on two slices of bread. Top with remaining slices to make two sandwiches.
- 2
Mix beaten eggs with evaporated milk in a shallow dish.
- 3
Soak each sandwich in the egg mixture for 30 seconds per side. Let it absorb but don't let it fall apart.
- 4
Heat oil to 170°C (340°F) in a deep pan or wok. The oil should be at least 3cm deep.
- 5
Carefully lower sandwiches into the oil. Fry for 2-3 minutes per side until deeply golden and crispy.
- 6
Drain on paper towels for 30 seconds. Cut diagonally.
- 7
Top each serving with a thick slab of cold butter and a generous pour of golden syrup. Serve immediately.
Pro Tips
- 💡The bread should be slightly stale — fresh soft bread absorbs too much egg and falls apart during frying.
- 💡The butter must be cold — it slowly melts on top of the hot toast, creating the signature contrast of hot and cold.
- 💡Don't use thin bread — the thick slices create the proper ratio of crispy exterior to soft interior.
- •The bread should be slightly stale — fresh soft bread absorbs too much egg and falls apart during frying.
- •The butter must be cold — it slowly melts on top of the hot toast, creating the signature contrast of hot and cold.
- •Don't use thin bread — the thick slices create the proper ratio of crispy exterior to soft interior.
Frequently Asked Questions
Can I pan-fry instead of deep-fry?
Yes, but it won't be as crispy. Use plenty of butter in the pan and cook over medium heat for 3 minutes per side.
What kind of peanut butter works best?
Chunky gives more texture, smooth gives a creamier result. Both are traditional.
Can I use other fillings?
Kaya (coconut jam) and Nutella are popular modern variations in HK cafes.
Serving Suggestions
Serve as a breakfast treat or afternoon snack alongside Hong Kong milk tea. Cut diagonally for the classic presentation.
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