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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Martin Yan Ingredients:
1 egg, lightly beaten |
2 tablespoons soy sauce |
1 tablespoon chinese rice wine or 1 tablespoon dry sherry |
1 tablespoon ketchup |
1 tablespoon oyster sauce |
1 1/2 teaspoons sesame oil |
1 tablespoon cornstarch |
1/4 teaspoon white pepper |
8 boneless pork chops (about 1/2 inch thick) |
2 tablespoons ketchup |
2 tablespoons oyster sauce |
2 teaspoons sesame oil |
vegetable oil, for shallow frying |
all-purpose flour, for dusting |
Directions:
1. Make the marinade: combine all the marinade ingredients in a big bowl; mix well.
2. Add in the pork chops and stir to coat evenly; let stand at room temperature for 20 minutes or cover and refrigerate for up to 4 hours.
3. Make dipping sauce: combine all the dipping sauce ingredients in a small bowl; mix well; set aside.
4. Pour oil to a depth of 1 inch in a 2-quart saucepan; heat to 350° F on a deep-frying thermometer.
5. Working in batches, remove pork chops from marinade, drain briefly, and dust evenly with flour, shaking off excess.
6. Slide the chops into the hot oil and fry, turning once, until golden brown and cooked through, about 2 minutes on each side.
7. Remove with a slotted spoon and drain on paper towels; keep warm while you cook the remaining chops.
8. Arrange pork chops on a serving plate and serve with dipping sauce.
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