Chinese Fried Pork Chop – 炸猪排

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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  • Servings: 2

  • Time: 45 minutes

  • Skill: Easy


  1. 2 pork chops (125g each, 1 cm thick)

  2. 3 tbsp light soy sauce

  3. 2 tbsp Hua Tiao wine

  4. ½ tbsp sugar

  5. 2 tsp garlic powder

  6. 1 tsp five spice powder

  7. ½ tsp white pepper powder

  8. ½ tsp baking soda

  9. 4 tbsp cornstarch

  10. 2 tsp ginger juice

  11. Oil for deep frying


  1. 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.

  2. 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.

  3. Coat pork chops into the marinade. Let them marinate for at least 30 minutes.

  4. Heat up oil to medium high heat.

  5. Deep fry pork chops for around 8 - 10 minutes until golden brown and cooked.

  6. Remove from oil and rest on a rack. Serve pork chops with egg fried rice.

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