Taiwanese Pork Chops Recipe

If you’re a pork-chop fan, Taiwanese-style pork chops are definitely up your alley.

If you’re a pork chop fan, Taiwanese-style pork chops are definitely up your alley. You can easily make Taiwanese pork chops at home! They’re perfect for busy weeknights or for when a craving for something fried to a crisp hits. The meat is marinated in a mixture with Chinese five-spice powder and sake before it’s fried. The result? Delicately crisp skin and tender, juicy meat.

Taiwanese Pork Chops Recipe

Joey De Larrazabal-Blanco
If you’re a pork-chop fan, Taiwanese-style pork chops are definitely up your alley.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Asian
Servings 4


Taiwanese Pork Chops Ingredients

  • 4 tablespoons soy sauce
  • 1 1/2 tablespoons garlic pounded to a paste
  • 1 teaspoon sugar
  • 2 teaspoons sake (japanese rice wine)
  • 2 tablespoons Chinese five-spice powder
  • 4 (1-inch thick) pork use boneless and skinless pork chops
  • 1/3 Cup cornstarch
  • Oil for frying
  • 1/2 Cup cornstarch
  • 1/4 Cup all-purpose flour
  • 1/4 Cup potato flour
  • 1 teaspoon baking powder


  • Combine soy sauce, garlic, sugar, sake, 2 tablespoons water, and five-spice powder in a large bowl. Set aside.
  • Using a kitchen mallet or a rolling pin, pound pork chops until 1/8 inch thick. Score near the edges to prevent curling when fried. Marinate pork in soy sauce mixture, covered, in the refrigerator for 30 minutes.
  • Massage cornstarch into pork, coating each piece well. Refrigerate for another 15 minutes.
  • Make the breading: Combine all ingredients on a plate. Set aside.
  • Fill a large frying pan over medium heat halfway with oil. Dredge cornstarch-coated pork in breading mixture.
  • Cook until golden brown, about 4 minutes per side. Drain on a paper towel-lined wire rack. Serve with garlic and egg rice.
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