Peking Sweet & Sour Pork Chops

5.0 from 7 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8


  • Fried pork chops
  • 900 gram (2 lbs.) thinly sliced pork chops (~ 2cm or 1/16" thick)
  • 1 1/2 tablespoon light soy sauce
  • 1 1/2 tablespoon Shaoxing wine
  • 1/4 teaspoon Chinese five-spice powder
  • 3 tablespoon water
  • 3 tablespoon all-purpose flour
  • 1 1/2 tablespoon cornstarch
  • 1 teaspoon baking soda
  • enough oil for deep frying
  • Peking sweet & sour sauce
  • 3 tablespoon tomato ketchup
  • 2 tablespoon Worchestershire sauce
  • 2 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 1 tablespoon hoisin sauce
  • 3 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 3/4 cup water
  • 1 tablespoon oil
  • Cornstarch slurry (mix the following together)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Garnish
  • 1 tablespoon sesame seeds, toasted
  • 2 scallions, thinly sliced


  • Fried pork chops
    1. Mix together pork chops with light soy sauce, Shaoxing wine, and Chinese five-spice powder. Set aside to marinate for 2 hours, preferably overnight.
    2. Return the pork chops to room temperature, then mix together all the batter ingredients and add this to the marinated pork and mix well.
    3. Prepare a pot of oil for deep frying. Once the oil is hot (190 Celsius/375 Fahrenheit), deep fry the pork slices in batches. It should take about 3 minutes per batch. Set aside deep-fried pork over a wire rack to remove excess oil.
  • Peking sweet & sour sauce
    1. Mix together tomato ketchup, Worcestershire sauce, black vinegar, hoisin sauce, honey, sesame oil, and water.
    2. Heat oil in a wok over medium heat and swirl to coat. Pour the sauce mix and bring it to a boil. Then thicken the sauce with the cornstarch slurry.
    3. Once the sauce is thick, return the deep-fried pork chops into the wok. Gently toss to coat the pork.
    4. Transfer the coated pork chops to a serving platter, and garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately with steamed white rice.

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