Ingredients
| 1½ | pounds ½-inch thick bone-in or boneless pork chops (about 6) |
| ¼ | cup soy sauce |
| 3 | tablespoons rice cooking wine (米酒) |
| 1 | tablespoon black vinegar (烏醋) |
| 1 | tablespoon sugar |
| 2 | cloves garlic, grated |
| 1 | teaspoon toasted sesame oil |
| 1 | teaspoon black pepper |
| ½ | teaspoon five spice powder |
| ½ | teaspoon white pepper |
| 1 | egg, lightly beaten |
| ½ | cup Chinese sweet potato starch (地瓜粉), divided |
| 1 | Vegetable oil for frying |
Directions
On work surface using meat mallet or the side of heavy cleaver, pound pork chops on both sides to a 1/3- inch thickness.
In large bowl, whisk together soy sauce, rice cooking wine, vinegar, sugar, garlic, sesame oil, black pepper, five spice powder and white pepper. Stir in egg and 3 tablespoons sweet potato starch. Add pork chops, turning to coat. Cover and chill at least 2 hours or overnight.
Remove pork from marinade; pat dry. Discard marinade. Place remaining sweet potato starch on plate. Dredge pork in starch to coat well on both sides. Set aside.
In large skillet over medium-high heat, heat 1-inch vegetable oil to 350°F. Cook pork chops one at a time 1 to 2 minutes per side or until golden and crispy. Remove to a rack or paper towel lined tray.
Optional: For extra crispy pork chops; repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack or tray.
Serve with choice of sides and rice.