Taiwanese Pork Chops Recipe

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.