Chinese Fried Pork Chop

45 minutes



If you guys are fans of DTF-styled pork chop with fried rice, this is the perfect recipe for it. The well-seasoned pork chops are deep fried golden brown, the bits of batter at the edge crisp up real well, and are just great when you bite in!
The recipe uses the common seasoning that are widely used for Chinese cooking, and to top it off we added ginger juice to improve the flavour. It’s a great match with a simple egg fried rice topped with chopped spring onions. A simple and fast to make dish suitable for the whole family to enjoy!

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Adjust Servings
2pork chops (125g each, 1 cm thick)
3tbsp light soy sauce
2tbsp Hua Tiao wine
½ tbsp sugar
2tsp garlic powder
1tsp five spice powder
½tsp white pepper powder
½tsp baking soda
4tbsp cornstarch
2tsp ginger juice
Oil for deep frying



Make a few cuts on the edge of the pork chops to prevent them from curling during deep frying. Tenderise the pork chops with a fork.
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In a mixing bowl, add light soy sauce, Hua Tiao wine, sugar, garlic powder, five spice powder, white pepper powder, baking soda, cornstarch and ginger juice. Mix well.
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Coat pork chops into the marinade. Let them marinate for at least 30 minutes.
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Heat up oil to medium high heat.
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Deep fry pork chops for around 8 - 10 minutes until golden brown and cooked.
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Remove from oil and rest on a rack. Serve pork chops with egg fried rice.
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