Taiwanese Crispy Fried Pork Chop
Chinese Main Course, Main Course, Taiwanese Main Course, z. All Recipes

Taiwanese Crispy Fried Pork Chop

One of the most popular bento (lunch box) meal in Taiwan is the Taiwanese Fried Pork Chop. You can find easily in family marts like 7-eleven and even train stations, so you can it any time of the day! There are two varieties; braised or fried. I prefer the fried version for the fragrance and crunchiness.

Taiwan Train Station Pork Chop Bento

It’s difficult to find good Taiwanese pork chop here in Singapore, I only like two places that happens to be opened by Taiwanese. One of them is Supreme Pork Chop and the other in Oxley Tower, my ex-colleague and I know the boss but we haven’t been able to get in contact with him for months and his shop has been closed too. I do miss his fried pork chop bentos and his never-ending generosity.

Taiwanese Crispy Fried Pork Chop Bento

Pork Chop

There are many recipes that requires the pork chop to be pounded and flattened but I prefer mine in it’s original state. Try to get the part with bone, it’s more tender. The one I used in the video was loin cut into pork chop size and it’s on the dry size, so I won’t recommend. (Covid circuit breaker has limited my choice of ingredients)

Bone-in Pork Chops (Image from Redmart)


For a flavorful pork chop, it is important to marinate the pork chops for at least 6 hours. Shaoxing hua tiao wine is a very important aspect for the fragrance. This is currently my go-to-marinade for most meats. I may want to try Taiwan Fried Pork Ribs (排骨酥) soon!

Crispy Coating

Sweet potato flour makes the crispiest crust. If you don’t have it, tapioca starch will be a good replacement. Any other starch will not be able to achieve the same crispiness.

*Drool* I wanna make a batch while I’m typing this, good thing I have a pack of frozen pork chops in my fridge now. 🤭 Don’t forget to serve it together with rice, pickled mustard, vegetables and a ramen egg. Enjoy!

Taiwanese Crispy Fried Pork Chop

Taiwanese Crispy Fried Pork Chop

There are many recipes that requires the pork chop to be pounded and flattened but I prefer mine in it's original state. This is currently my go-to-marinade for most meats and sweet potato flour makes the crispiest crust.
Prep Time 30 minutes
Cook Time 30 minutes
Marinate 1 day
Total Time 1 day 1 hour
Course Main Course
Cuisine Chinese
Servings 4 pork chops


  • 4 pork chops


  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 3 tbsp Shaoxing Hua Tiao wine
  • 3 tsp sugar
  • 1 tsp white pepper
  • 1/2 tsp salt
  • 1/2 tsp MSG (optional)
  • 3 cloves garlic minced

For frying

  • Oil
  • Sweet potato flour


  • Mix all ingredients for marinade together in a ziplock bag. Add in the pork chops and seal the bag. Massage pork chops in marinade, then spread out the pork chops in bag. Keep in the fridge and marinate overnight.
  • Next day, prepare sweet potato flour in a plate. Remove pork chop from marinade, coat well with sweet potato flour and shake off excess flour. Place on separate tray, do not stack. Repeat process for the rest.
  • Pour about 1/2 inch oil in a pot or frying pan, set it over medium heat. It is ready if flour starts bubbling when dropped in hot oil.
  • Slide pork chop in the oil, cover with lid to prevent oil splatters. Fry until golden brown and crispy on both sides. Remove and transfer to wire rack. Repeat for the rest of the pork chops.
  • Let pork chops cool slightly, cut into strips. Serve it together with rice, pickled mustard, vegetables and a ramen egg. Enjoy!


Did you make this recipe?

Snap a photo and show me what you’ve made. 😉
Simply tag me @laabicook on Instagram and I’ll definitely stop by to take a peek!

Leave a Reply

Translate »