The juicy fried pork chop that is flavorful, crunchy and tender. The five spice powder gives it a flavorful kick.
Serving: 2Difficulty: Easy
4 bone-in pork chops (about 2 lb)
3 tbsp soy sauce
2 tbsp rice wine
1 tsp five spice powder
1 tsp grated ginger juice
1 tbsp minced garlic
½ tsp sugar
⅛ tsp salt
1 cup sweet potato starch (thick)
To make the pork chop more tender. Use the back of your knife to pound the pork chop. Be careful not to pound it too thin.
Combine the soy sauce, rice wine, five spice powder, grated ginger juice, minced garlic, sugar and salt in a large bowl. Mix the seasoning mixture.
Coat the pork chop all over the seasoning mixture and marinate in the refrigerator for 40 minutes.
Take the pork chop, evenly coat the pork chop with the sweet potato starch. Do not press the sweet potato starch into the pork chop to achieve a thick coating. Shake off excess and transfer to a plate. Repeat until all of the pork chop is coated.
Heat a generous amount of oil in a deep pan over medium-high heat until it reaches about 340°F. Test it by dipping a tip of sweet potato starch into the oil. If it bubbles, it’s ready. Working in batches, fry pork chop, several pieces at a time, until golden brown, about 3 minutes. Do not overcrowd the pan.
Transfer the pork chops to a wire rack when it's done.
Once the first set of deep frying is completed, then deep fry the pork chops again when the oil temperature reaches 340 F°, about 2 minutes. Don’t over-fry the pork chops.
Transfer the pork chops to a wire rack again. Let cool for an additional 5 minutes before serving.
To serve, cut the pork chops in large strips and serve with cabbage and cherry tomatoes.