Chinese Style Fried Pork Chops
Crispy, golden, and bursting with bold umami flavors, Chinese Style Fried Pork Chops are a must-try dish for lovers of Chinese cuisine. These bone-in pork chops are marinated in a savory blend of soy sauce, Shaoxing wine, oyster sauce, garlic, and aromatic five-spice powder, ensuring every bite is tender and flavorful. Coated in a light yet crunchy cornstarch and flour mixture, then fried to perfection, these pork chops deliver the ultimate balance of juicy interiors and a satisfying crunch. Perfectly paired with steamed jasmine rice or stir-fried vegetables, this quick and easy recipe is ideal for weeknight dinners or family gatherings. Whether you're craving classic Chinese comfort food or looking to impress with a restaurant-quality dish at home, these fried pork chops are guaranteed to delight!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 3 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 2 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Five-spice powder
- 0.5 teaspoon White pepper
- 1 large Egg
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 2 cups Vegetable oil (for frying)
Instructions
Place the pork chops on a cutting board and pound them evenly with a meat mallet to about 1/2 inch thickness.
In a large bowl, combine soy sauce, Shaoxing wine, oyster sauce, sugar, minced garlic, five-spice powder, and white pepper. Mix well to create the marinade.
Add the pork chops to the bowl, ensuring they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
In a shallow dish, combine cornstarch and all-purpose flour. Set aside.
Beat the egg in another shallow dish.
Remove the pork chops from the marinade and lightly pat them dry with paper towels to remove excess moisture.
Dip each pork chop into the beaten egg, coating both sides, then dredge it in the flour-cornstarch mixture. Shake off any excess coating and place the pork chops on a clean plate. Repeat for all pieces.
Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C). To test, drop a small piece of the flour mixture into the oil—it should sizzle and float to the top.
Carefully add the pork chops to the hot oil, cooking them in batches if necessary to prevent overcrowding. Fry for 4-5 minutes per side, or until golden brown and fully cooked. The internal temperature should reach 145°F (63°C).
Remove the pork chops from the oil and place them on a wire rack or paper towels to drain excess oil.
Serve immediately while hot, with steamed rice or vegetables on the side.
Nutrition Facts
Calories |
6453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 593.9 g | 761% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 764 mg | 254% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 210.7 g | 421% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 184 mg | 14% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2903 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
