Can I use bone-in pork chops?
Yes, but adjust frying time as bone-in chops may take longer to cook through. Ensure the internal temperature reaches 145°F (63°C).
DINNER
Crispy Taiwanese Pork Chop with Rice (Pai Gu Fan)
Savor the taste of Taiwan with this beloved comfort food: crispy fried pork chops served atop a bed of fluffy rice. Our recipe ensures the pork is deeply flavorful from a rich marinade, then perfectly coated and fried to achieve an irresistible golden crunch in every bite.
HOW TO MAKE IT
Let's cook.
01
Place each pork chop between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin. This tenderizes the meat and ensures even cooking.
02
In a shallow dish, combine soy sauce, Shaoxing wine, five-spice powder, white pepper, and minced garlic. Add the pounded pork chops, ensuring they are fully coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
03
Pour the sweet potato starch onto a plate. Dredge each marinated pork chop in the starch, pressing firmly to ensure a thick, even coating on all sides. Shake off any excess starch.
04
Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of starch coating should sizzle immediately when dropped in.
05
Carefully place 1-2 pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
06
Remove the fried pork chops from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining pork chops.
07
Serve the crispy Taiwanese Fried Pork Chop immediately over warm cooked white rice.
About This Recipe
Savor the taste of Taiwan with this beloved comfort food: crispy fried pork chops served atop a bed of fluffy rice. Our recipe ensures the pork is deeply flavorful from a rich marinade, then perfectly coated and fried to achieve an irresistible golden crunch in every bite.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy pork chops, ensure your oil is at the correct temperature and do not overcrowd the pan. Frying in batches helps maintain oil temperature. A thicker starch coating also contributes to a crispier exterior.
Easy Substitutions
If Shaoxing wine is unavailable, dry sherry can be used as a substitute. Cornstarch can replace sweet potato starch for the coating, though sweet potato starch provides a slightly crispier texture. For a gluten-free option, use tamari instead of soy sauce.
Storage & Reheating
Leftover fried pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness.
Serving Suggestions
Serve with a side of blanched Taiwanese cabbage, a simple cucumber salad, or a drizzle of chili oil for an extra kick. A hard-boiled egg marinated in soy sauce (lu dan) also makes a great accompaniment.
Common Mistakes
1. Not pounding the pork chops thin enough, leading to tough meat. 2. Overcrowding the pan, which lowers oil temperature and results in soggy pork. 3. Not coating the pork chops thoroughly with starch, leading to a less crispy crust. 4. Frying at too low a temperature, making the pork greasy. 5. Not draining excess oil after frying, which can make the dish heavy.
Frequently Asked Questions
What is Shaoxing wine?
It's a Chinese rice wine used for cooking, adding depth and aroma. It's commonly found in Asian grocery stores.
Can I bake these instead of frying?
While frying yields the traditional crispy texture, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, for a healthier option, though the texture will differ.
How do I know if the oil is hot enough without a thermometer?
Drop a tiny pinch of the starch coating into the oil. If it immediately sizzles and floats to the top, the oil is ready.
MORE TO KNOW
The key to authentic Taiwanese fried pork chop (Pai Gu Fan) lies in the marinade and the coating. Pounding the pork chops thin not only tenderizes them but also increases the surface area for the flavorful marinade to penetrate. The sweet potato starch creates a unique, light, and incredibly crispy crust that is characteristic of this dish. Don't skip the pounding step, as it makes a significant difference in the final texture and tenderness of the pork.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.