Crispy Salt and Pepper Pork Chops | Deep-Fried Panko Pork Chop Recipe (Chinese Style)

📖 Full Detailed Recipe
🧂 Crispy Salt and Pepper Pork Chops (Chinese Style with Panko Crumbs)
Ingredients

For the Pork Chops:
4 pork chops (deboned and halved)
Salt and white pepper (to taste)
1 tsp sugar
½ tsp chicken bouillon powder
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
½ tsp sesame oil
1 tbsp cornstarch
1 egg
Olive oil (for frying)
Japanese panko breadcrumbs (for coating)

For the Batter:
2 tbsp all-purpose flour
1 tsp cornstarch
½ tsp baking soda
½ tsp baking powder
A pinch of salt
1 tbsp white vinegar
1 tbsp cooking oil
About 4–5 tbsp water (add slowly until thick and sticky)

For the Spicy Salt & Pepper Mix:
2 fresh red chilies (sliced)
½ onion (chopped)
½ green bell pepper (chopped)
1 tbsp crushed garlic
1 tbsp crushed ginger
½ tsp salt
½ tsp white pepper
½ tsp sugar
Olive oil (for stir-frying)

Instructions
Step 1: Prepare the Pork Chops
Debone and slice: Remove the bone and skin from the pork chops, then cut each chop in half if it’s too long.
Tenderize: Pound the pork chops with a meat mallet until thin and even. This helps them stay tender and crispy after frying.
Season: Sprinkle salt, white pepper, sugar, and chicken bouillon powder on both sides.
Add wet marinade: Mix in oyster sauce, soy sauce, Chinese rice wine, and sesame oil.
Add cornstarch: This helps the marinade cling to the meat. Mix everything well. Set aside.

Step 2: Make the Batter
In a bowl, combine flour, cornstarch, baking soda, baking powder, and salt.
Slowly add water (start with 4 tbsp) until you reach a thick, sticky consistency.
Add white vinegar and cooking oil, then mix well.
Pour the batter over the marinated pork chops. Crack in one egg and mix until evenly coated.
Chill the mixture in the fridge for 1–2 hours. This helps the batter adhere better and gives extra crispiness when fried.

Step 3: Coat with Panko Crumbs
Place panko crumbs on a large plate.
Take each marinated pork chop, coat it evenly in panko crumbs, and press the crumbs firmly onto the surface.
Repeat until all pork chops are coated and ready to fry.

Step 4: Deep-Fry the Pork Chops
Heat sunflower oil in a wok or pot until hot (test with a chopstick — bubbles mean it’s ready).
Gently lower the pork chops into the oil.
Deep-fry until golden brown and crispy — about 3–5 minutes per side, depending on thickness.
Remove and drain on a wire rack or paper towel.
Listen to that crunch — so crispy and golden!

Step 5: Prepare the Salt & Pepper Spice Mix
Heat a clean pan or wok with a bit of olive oil.
Add crushed garlic and ginger to infuse the oil.
Toss in onion, chilies, and bell pepper. Stir-fry until aromatic but still slightly crunchy.
Season with salt, white pepper, and sugar.
Once fragrant, pour the spicy mixture over the crispy pork chops.
(Don’t stir-fry the pork chops directly — this keeps them crispy!)
Serve hot with steamed rice and enjoy!

🍽️ Serving Suggestions
Serve these crispy Salt & Pepper Pork Chops with plain jasmine rice or as part of a Cantonese dinner spread with stir-fried greens or sweet chili sauce. The crispy crust, juicy pork, and spicy salt mix make it perfect for both family dinners and party platters.

📌 Cooking Tips
Pound your pork evenly for the best texture.
Don’t overcrowd the pan when frying — it lowers the oil temperature.
Always add the chili–garlic topping after frying to keep the crust crunchy.
You can use chicken breast or tofu with the same marinade and batter for variation.

00:00 Intro & Taste Test
01:14 Cutting & Prepping the Pork Chops
01:49 Tenderizing the Pork
02:40 Dry Seasoning the Pork
03:22 Adding Wet Marinade
03:37 Mixing & Setting Aside to Marinate
04:12 Chopping Spicy Topping Ingredients
05:14 Making the Crispy Batter
07:57 Combining Pork with Batter & Egg
09:19 Refrigerating the Pork
09:27 Coating with Panko Crumbs
11:00 Deep Frying the Pork Chops
11:38 Slicing & Plating
12:55 Stir-Frying Spicy Topping
15:34 Topping the Pork Chops
16:20 Final Taste & Outro