Crispy Taiwanese Pork Cutlets

Ingredients

• 4 (½"-thick) boneless pork loin chops (about 1 lb.)
• ⅓ cup soy sauce
• ⅓ cup unseasoned rice vinegar
• 2 Tbsp. soy paste
• 2 tsp. granulated sugar
• ½ tsp. freshly ground black pepper
• ¼ tsp. freshly ground white pepper (optional)
• ¼ tsp. ground cinnamon
• ¼ tsp. Five-Spice Powder
• 1½ cups Chinese sweet potato starch
• Vegetable oil (about 3 cups; for frying)
• Gochugaru (fine Korean red pepper powder; for serving; optional)
• A deep-fry thermometer

Directions

1. Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef’s knife to pound meat, moving knife back and forth across the surface, to ⅛"–¼" thick. The surface will be jagged and textured.
2. Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
3. Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
4. Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
5. Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
6. Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.