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Crispy Fried Pork Chop 香酥豬排


  • Pork Chop (with or without bone)

  • Black pepper powder

  • 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)

  • Cooking wine (just a dash: amount vary with meat volume)

  • Salt-pinch or two

  • Egg(s)-relevant to meat volume

  • Garlic-finely minced

  • Sesame oil

  • Sugar-pinch

  • Taiwan Chicken Marinade Powder

(TIP: too much marinade powder will cause the chicken to turn dark when frying)

  • Taiwan Seasoned Frying Powder

  • Taiwan Salt & Pepper Seasoning

(TIP: use a pepper shaker dispenser to store seasoning powder for easy sprinkling)



  1. If there is excess fat on meat, remove and shave off

  2. Using a mallet or meat pounder, flatten pork (this will also act as tenderizer)

  3. 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

  4. After proper marinating, evenly coat pork chop with Taiwan Seasoned Frying Powder. Avoid coating too much or will clump together

  5. Fry until golden brown (or until internal temperature reaches 165°F)

  6. 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


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