Crispy Sweet and Sour Pork (No Deep Frying!)
This sweet and sour pork is a lighter, homemade twist on the takeout classic. Juicy pork strips are lightly breaded, pan-fried until golden and crispy, then tossed in a quick honey-sweetened sauce with just the right balance of tang and sweetness.
Servings: 6
Calories: 482kcal
Equipment
Ingredients
- 1.2 - 1.5 lb Pork chop cut into strips
- 1.5 tsp salt or to taste
- 2 tbsp Shaoxing Wine optional, see notes
- 3/4 cup starch more options see notes
Sweet and Sour Sauce
- 1/3 cup ketchup
- 3 tbsp rice vinegar
- 1/4 cup honey or sugar
Optional Garnishes
- Sesame seeds
- chopped green onions
Instructions
Marinate the Pork
- In a large bowl, season the pork strips with salt and Shaoxing wine (if using).
- Let it marinate for at least 30 minutes. For deeper flavor, marinate in the fridge for a few hours or overnight.
Coat the Pork
- Place the starch into a large zip-top bag.
- Drain the pork from any excess marinade (discard the liquid), then add the pork strips into the bag.
- Seal and shake until every piece is evenly coated.
Pan-Fry Until Crispy
- Heat a thin layer of oil in a non-stick wok or skillet over medium heat until shimmering.
- Add the pork strips in a single layer (don’t overcrowd the pan) and fry for about 4–5 minutes per side, until golden brown and crispy. The internal temperature should reach at least 165°F (74°C).
- Transfer cooked pork to a plate lined with paper towels. Repeat with remaining pork, adding more oil if needed.
- Optional: For extra crunch, fry the pork a second time after the first batch has cooled slightly.
Make the Sauce
- In a small bowl, whisk together ketchup, rice vinegar, and honey (or sugar) until smooth.
Combine Pork and Sauce
- Over medium to low heat, pour in the sauce back in the pan. Gently stir. The sauce should start thickening within a couple of minutes.
- Add in the pork and gently toss until each piece is coated. The sauce will thicken and cling to the pork as it heats.
Garnish and Serve
- Sprinkle with sesame seeds and green onions before serving.
- Enjoy immediately for the best texture!
Notes
- Shaoxing Wine: This traditional Chinese cooking wine adds depth and tenderness. If unavailable, use mirin or even a splash of whiskey—both work surprisingly well!
- Starch Choices: Cornstarch, arrowroot, and tapioca flour are all interchangeable in this recipe and give a crispy coating.
- Oil Tips: If double-frying, you may need to add more oil. Always allow the oil to reheat between batches for even crispiness.
- Veggie Add-Ins: For extra color and flavor, toss in pineapple chunks and bell peppers along with the sauce.
Nutrition
Serving: 1g | Calories: 482kcal | Carbohydrates: 25g | Protein: 30g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 176mg | Sodium: 386mg | Fiber: 1g | Sugar: 14g