Deep Fried Pork Chops
|Pork chops||1 Pound (With / Without Bone)|
|Rice wine/Dry sherry||2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Soy sauce||1 Teaspoon|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Breadcrumbs||1 Cup (16 tbs)|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Trim fat off pork chops and pound each side with a meat hammer to tenderize.
Combine marinade ingredients in a shallow bowl.
Add pork chops; mix well.
Let stand 30 minutes.
Pat pork chops dry with a paper towel.
Dust with cornstarch, dip into beaten egg and coat with breadcrumbs.
Heat 6 cups oil in a wok over high heat to 3.50°F (175°C).
Carefully lower pork chops into hot oil with a slotted metal spoon.
Deep-fry several at a time about 2 minutes until golden brown.
Turn and deep-fry other side about 1 minute until golden brown.
Remove from oil with slotted spoon.
Drain on paper towels.