Crispy Fried Pork Chop 香酥豬排
Ingredients:
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Pork Chop (with or without bone)
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Black pepper powder
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Soy sauce (light)
(TIP #1: not too much soy sauce should be added or color of chicken will be too dark)
(TIP #2: taste and color of final product will vary based on soy sauce brand. We recommend light soy sauce with lower sodium)
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Cooking wine (just a dash: amount vary with meat volume)
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Salt-pinch or two
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Egg(s)-relevant to meat volume
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Garlic-finely minced
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Sesame oil
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Sugar-pinch
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Taiwan Chicken Marinade Powder
(TIP: too much marinade powder will cause the chicken to turn dark when frying)
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Taiwan Seasoned Frying Powder
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Taiwan Salt & Pepper Seasoning
(TIP: use a pepper shaker dispenser to store seasoning powder for easy sprinkling)
Instructions:
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If there is excess fat on meat, remove and shave off
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Using a mallet or meat pounder, flatten pork (this will also act as tenderizer)
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Add pork with all above ingredients (except the frying powder and salt &pepper seasoning, these will be used later) and marinate for few hours or overnight for best taste
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After proper marinating, evenly coat pork chop with Taiwan Seasoned Frying Powder. Avoid coating too much or will clump together
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Fry until golden brown (or until internal temperature reaches 165°F)
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Remove cooked pork chop from fryer. Sprinkle some Taiwan Salt & Pepper Seasoning (using shaker) to both sides of meat
(TIP : Try not to over sprinkle or flavor may become too overpowering)
NOTE: same recipe can be applied to Crispy Fried Chicken Cutlet