Follow these steps for perfect results
egg
lightly beaten
soy sauce
chinese rice wine
ketchup
oyster sauce
sesame oil
cornstarch
white pepper
boneless pork chops
1/2 inch thick
ketchup
oyster sauce
sesame oil
vegetable oil
for shallow frying
all-purpose flour
for dusting
Combine all marinade ingredients in a bowl and mix well.
Add pork chops to the marinade, ensuring they are evenly coated.
Let the pork chops marinate at room temperature for 20 minutes, or refrigerate for up to 4 hours.
Prepare the dipping sauce by combining all ingredients in a small bowl and mixing well.
Heat vegetable oil in a saucepan to 350°F (175°C).
Remove pork chops from marinade, drain briefly, and dust with flour, shaking off excess.
Fry the pork chops in hot oil, turning once, until golden brown and cooked through (about 2 minutes per side).
Remove fried pork chops with a slotted spoon and drain on paper towels.
Arrange the pork chops on a serving plate.
Serve immediately with the prepared dipping sauce.
Expert advice for the best results
Ensure the oil is at the correct temperature for even cooking.
Do not overcrowd the pan when frying to maintain oil temperature.
Marinate for at least 20 minutes for best flavor.
Everything you need to know before you start
15 minutes
Marinade can be prepared in advance.
Arrange pork chops on a serving platter, drizzle with extra dipping sauce, and garnish with sesame seeds and chopped green onions.
Serve with steamed rice and stir-fried vegetables.
Pairs well with the savory flavors.
Discover the story behind this recipe
Popular street food and home-cooked meal in Taiwan.
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