Taiwanese-Style Crispy Pork Chops
- 4 pieces 3/4-inch Thick Boneless Pork Chops
- 13 cups Soy Sauce
- 1/4 cups Taiwanese Michiu Wine (substitute Japanese Mirin)
- 18 teaspoons White Pepper
- 18 teaspoons Chinese Five Spice Powder
- 1 teaspoon Char Siu Sauce (Chinese Barbeque Sauce, DO NOT Substitute American Barbeque Sauce)
- 4 cloves Fresh Garlic, Peeled And Micro-planed
- 23 cups Sweet Potato Flour (Acceptable Substitutes Are Tapicoca Flour Or Cornstarch)
- 1 cup Panko Bread Crumbs
- 1 whole Egg, Beaten
- Peanut Or Vegetable Oil, As Needed For Frying
- 1.
- One at a time, place each pork chop in a large, resealable plastic bag and pound the chop into a thin (1/2 to 1/4-inch thickness) scallopini and set aside in the refrigerator.
- 2.
- When all the pork chops have been pounded, create a marinade by combining the soy sauce, michiu wine, white pepper, five-spice, char siu sauce, and micro-planed garlic in a small mixing bowl.
- Once the marinade has been created, pour it into a large resealable plastic bag.
- Place the pork chops into the bag and seal, squeezing out as much air as possible.
- Allow the pork chops to marinate for several hours, turning the bag every so often, to allow all the flavours to develop.
- 3.
- When the pork chops have marinated for several hours, build a breading station by placing sweet potato starch, beaten egg, and Panko bread crumbs in 3 separate plates.
- Bread each of the pounded pork chops by first dredging each in the sweet potato flour, then in the egg mixture, and finally in the Panko bread crumbs.
- 4.
- Once each of the pork chops have been breaded on both sides, heat enough vegetable oil to fill a large, heavy-bottomed frying pan to a depth of about 1/2 inch over medium high heat and fry the pork chops, turning once, until golden brown on both sides and cooked through.
- 5.
- Serve accompanied by plain white rice, noodles, or a simple vegetable.
chops, soy sauce, substitute japanese, white pepper, siu sauce, garlic, flour, bread crumbs, egg, peanut or
Taken from tastykitchen.com/recipes/main-courses/taiwanese-style-crispy-pork-chops/ (may not work)