6-8 boneless pork chops, pounded to 1/2" thick with a meat mallet
2 tbsp. soy sauce
1 tbsp. rice wine
1 tbsp. sugar
1 tsp. five spice powder
1/4 tsp. white pepper
2 large garlic cloves, finely minced
1 cup potato starch
2 eggs, beaten
1 cup Panko bread crumbs
1/2 cup vegetable oil
Takuwan (preserved daikon radish), thinly sliced
Soy braised eggs, cut in half
Steamed white rice
1. Wrap the pork chops loosely in plastic wrap & pound with a meat mallet to 1/2" thick. Place in a shallow casserole or in a Ziploc bag.
2. Add soy sauce, rice wine, sugar, five-spice power, white pepper and garlic to the pork. Blend well, cover andmarinate in the refrigerator for about 30-40 minutes (not more, or may become too salty).
3. Place the potato starch beaten eggs, and Panko into separate plates or casserole dishes.
4. Heat 1/2 cup of oil in a saute pan over medium high heat.
5. Dredge the pork chops first into the potato starch, then into the eggs, then into the Panko. Set aside.
6. Once oil is hot, add the pork chops - do not crowd (you'll probably have to cook in two batches). Cook about 4-5 minutes per side, covered, or until golden brown and with an internal temp of at least 155F. Remove to a paper towel-lined tray to drain. Cover cooked pork with foil and continue cooking remaining chops until all are done.
7. To serve, place 1-2 pork chops on a plate over a scoop of steamed white rice. Garnish with soy-braised eggs, preserved daikon radish slices and chopped fresh cilantro.