Taiwanese Fried Pork Chops

The juicy fried pork chop that is flavorful, crunchy and tender. The five spice powder gives it a flavorful kick.

Serving: 2 Difficulty: 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.

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