Kitchen Recipe Collection
Sweet and Sour Pork (Tang Cu Li Ji)
The authentic Chinese version. Crispy, double-fried pork tenderloin strips coated in a vibrant, glossy, perfectly balanced sweet and sour glaze, without pineapple or bell peppers.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 400g pork tenderloin, cut into 2-inch long strips
- 1/2 cup potato starch (or cornstarch)
- 1 egg white
- 2 tbsp water
- 1/4 tsp salt
- Oil for deep frying
- 3 tbsp sugar
- 3 tbsp rice vinegar or black vinegar
- 1 tbsp soy sauce
- 2 tbsp ketchup (for modern color/flavor)
- 1 tsp cornstarch (for the sauce)
- 1 tbsp sesame seeds for garnish
Equipment
- Wok for frying
- Slotted spoon or spider
- Small saucepan
Instructions
- 1
Prepare Batter
In a bowl, mix the pork strips with the egg white, salt, water, and potato starch until a thick, sticky batter coats the meat.
- 2
Heat Oil
Heat at least 2 inches of oil in a wok to 325°F (160°C).
- 3
First Fry
Drop the pork strips in one by one so they don't stick. Fry for 3-4 minutes until cooked through and pale golden. Remove and drain.
- 4
Rest Meat
Let the pork rest for 3 minutes. This allows internal steam to escape, which guarantees a crispy crust.
- 5
Heat Oil for Second Fry
Turn the heat up and bring the oil to 375°F (190°C).
- 6
Second Fry
Flash-fry the pork strips again for exactly 1 minute until deeply golden and incredibly crispy. Remove and drain.
- 7
Mix Sauce
In a small bowl, combine the sugar, vinegar, soy sauce, ketchup, 1 tsp cornstarch, and 3 tbsp of water.
- 8
Cook Sauce
In a clean wok or saucepan, pour in the sauce mixture over medium heat.
- 9
Thicken Glaze
Stir constantly as it bubbles. It will quickly thicken into a glossy, sticky glaze.
- 10
Toss Pork
Turn off the heat. Immediately toss the crispy pork strips into the hot glaze.
- 11
Coat Evenly
Toss vigorously so every piece of pork is painted with the shiny sauce. Do not let it sit in the sauce or it will lose its crunch.
- 12
Serve
Transfer to a plate, sprinkle with white sesame seeds, and serve immediately.
Cooking Tips
- Potato starch provides a much crispier, lighter, and glassier crust than wheat flour.
- The double-fry technique is the absolute secret to fried food that stays crispy even after being tossed in a wet sauce.
Variations
- Cantonese Gu Lou Juk: The Cantonese version uses pork shoulder chunks, bell peppers, onions, and pineapple chunks.
Nutrition Estimate
450 calories · 22g protein · 30g carbs · 25g fat · 0g fiber per serving
