Taiwanese Fried Pork Chop Recipe

Elevate pork chops just by adding five-spice powder and rice wine.

Elevate pork chops just by adding five-spice powder and rice wine.

Taiwanese Fried Pork Chop Recipe

Mira Angeles
Elevate pork chops just by adding five-spice powder and rice wine.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Dishes
Cuisine Asian
Servings 4


Taiwanese Fried Pork Chop Ingredients

  • 1 kilo pork (use boneless pork chops), thinly sliced
  • 3 tablespoons dark soy sauce
  • 1 tablespoon Garlic minced
  • 2 tablespoon sugar
  • 1 tablespoon Chinese rice wine
  • 1/2 tablespoon Chinese five-spice powder
  • 1 teaspoon Salt
  • vegetable oil (for frying)
  • cornstarch (for dredging)
  • rice (steamed), to serve (optional)


  • With a sharp knife, make several slits near pork chop edges to keep them from curling when fried.
  • Combine soy sauce, garlic, sugar, rice wine, five-spice powder, and salt in a large zip-top bag. Place pork in the bag; seal tightly. Carefully massage marinade into pork. Refrigerate for at least 1 hour, turning bag every so often.
  • In a large, deep-frying pan, heat enough vegetable oil to fill pan to a depth of 1/2 inch.
  • Remove chops from zip-top bag (don't wipe off marinade). Dredge both sides of chops in cornstarch.
  • Check if the oil in the pan is hot enough by dipping a bamboo stick (like a barbecue stick or a chopstick). If it bubbles, take it out and begin cooking the pork chops. Gently lower the dredged pork chops into the oil.
  • Fry pork chops, about 4 minutes per side, or until golden brown. Then, put the cooked pork chops on a wire rack to drain the oil. Serve warm.
Keyword main dish, Asian recipes, Asian, pork recipes, pork, pork chop recipe, pork chops, Taiwanese Fried Pork Chop Recipe, Taiwanese
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