Prep 30 mins
Cook 0 mins
Fool proof recipe and one of hubby's favorites! Would probably be good with chicken cutlets too.
- 1 1⁄2 cups water
- 2 cups sugar
- 1 cup white vinegar
- 1⁄4 cup soy sauce
- 1⁄4 cup ketchup
- 1⁄4 teaspoon sesame oil
- 2 tablespoons dry sherry or 2 tablespoons rice wine
- 2⁄3 cup flour
- 2⁄3 cup cornstarch
- 4 cups vegetable oil
- 6 -8 thin cut pork chops
- In large, deep skillet, bring water to a boil with sugar and vinegar; whisk until sugar dissolves.
- In small bowl, mix soy sauce, ketchup, and sesame oil until smooth; whisk into vinegar mixture.
- Bring to boil, then reduce to simmer until syrupy.
- Mix flour and cornstarch together in medium size shallow dish; set aside.
- Season pork with salt and pepper.
- Dredge in sherry (or rice wine).
- Then dredge in flour mixture. (Dredging process may be repeated if thicker crust is desired).
- Heat oil in large pot to 350 degrees.
- Fry two pork pieces at a time about 1-2 minutes on each side; drain on paper towels.
- Repeat frying process on all pieces and drain again.
- Transfer meat to sauce and serve.
I prepared this with both chicken and pork for a family dinner, and we all enjoyed both versions. Served with jasmine rice and steamed garlicky broccoli. Made and reviewed for Fall '09 PAC.