Sichuan Crispy Fried Pork, also known as “Sichuan Xiang Su Rou” (香酥肉), is a popular Chinese dish that features thinly sliced pork, coated in a flavorful batter, and deep-fried to golden perfection. This dish is known for its crispy texture and a hint of numbing spiciness from Sichuan peppercorns, making it an irresistible snack or main course. It pairs perfectly with a dipping sauce or a side of stir-fried vegetables.

Full Recipe:

Ingredients

For the Pork:
- 400g pork loin or pork shoulder (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon Sichuan peppercorn powder
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon soy sauce
- 1/2 teaspoon five-spice powder
For the Batter:
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 teaspoon baking powder
- 1/2 teaspoon Sichuan peppercorn powder
- 1/3 cup water (adjust as needed)
For Frying:
- Vegetable oil (for deep frying)
For Serving:
- Sichuan chili powder (optional, for extra heat)
- Chopped green onions (for garnish)
- Black vinegar or chili sauce (for dipping)

Directions

Prepare the Pork: In a bowl, mix the sliced pork with salt, white pepper, Sichuan peppercorn powder, Shaoxing wine, soy sauce, and five-spice powder. Let it marinate for 20–30 minutes.
Make the Batter: In another bowl, whisk together cornstarch, all-purpose flour, egg, baking powder, and Sichuan peppercorn powder. Gradually add water and mix until a smooth batter forms. It should be slightly thick but still flow off a spoon.
Heat the Oil: In a deep pan or wok, heat enough vegetable oil to 350°F (175°C).
Coat the Pork: Dip each marinated pork slice into the batter, ensuring it is fully coated.
Fry in Batches: Carefully drop the coated pork slices into the hot oil. Fry in small batches to avoid overcrowding. Cook for 3–4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Double Fry for Extra Crispiness (Optional): Heat the oil again to 375°F (190°C) and quickly refry the pork for another 1–2 minutes for an extra crispy texture.
Serve: Sprinkle with Sichuan chili powder and chopped green onions. Serve with black vinegar or chili sauce for dipping. Enjoy!

Nutrients (Per Serving, Approximate)

Calories: 320 kcal
Protein: 18g
Fat: 15g
Carbohydrates: 30g
Fiber: 1g
Sodium: 480mg

The Origins and Cultural Significance of Sichuan Crispy Fried Pork

Sichuan cuisine, famous for its complex flavor profiles, emphasizes spiciness, numbing sensations, and deep umami richness. Sichuan Crispy Fried Pork embodies these elements with its unique combination of seasonings and frying techniques. Historically, deep-fried dishes like this were often reserved for special occasions or celebratory meals, where crispy textures symbolized prosperity and indulgence.

Unlike many other fried pork dishes in Chinese cuisine, Sichuan Crispy Fried Pork incorporates Sichuan peppercorns, which introduce a mild numbing effect (known as “mala” 麻辣 in Chinese). This signature characteristic makes it stand out from other regional variations of fried pork. Over time, this dish has become a staple in Sichuan households and an increasingly popular choice in Chinese restaurants worldwide.

The Secret Behind the Crispy Texture

One of the most remarkable aspects of Sichuan Crispy Fried Pork is its incredibly crispy exterior. Achieving this texture requires a combination of proper marination, a well-balanced batter, and the right frying technique.

The batter plays a crucial role in creating the dish’s signature crunch. A mix of cornstarch and flour ensures a light yet crispy coating, while the addition of baking powder helps create small air pockets, making the crust even crispier. Additionally, using a double-frying method enhances the texture, giving each piece of pork a shatteringly crisp bite.

Another essential factor is maintaining the right oil temperature. If the oil is too hot, the batter may burn before the pork is fully cooked. If it is too cool, the pork absorbs excess oil, resulting in a greasy texture. The ideal temperature for the first fry is around 350°F (175°C), followed by a second fry at a slightly higher temperature (375°F/190°C) for extra crispiness.

The Flavor Profile: A Perfect Blend of Spices and Aromatics

Sichuan Crispy Fried Pork is not just about texture—it’s also about bold and complex flavors. The seasoning mix includes a blend of Sichuan peppercorn powder, white pepper, five-spice powder, and Shaoxing wine, all of which contribute to the depth of flavor in the dish.

Sichuan Peppercorn Powder: Provides the characteristic numbing spice that distinguishes Sichuan cuisine.
White Pepper: Adds a subtle heat that complements the Sichuan peppercorns.
Five-Spice Powder: A fragrant blend that includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, enhancing the dish’s complexity.
Shaoxing Wine: Aged Chinese rice wine that imparts a deep umami flavor, making the pork even more aromatic.

To elevate the taste, a final sprinkle of Sichuan chili powder and chopped green onions adds an extra kick and freshness before serving.

How to Serve Sichuan Crispy Fried Pork

Sichuan Crispy Fried Pork is highly versatile and pairs well with various dipping sauces and side dishes. Here are some excellent ways to enjoy this crispy delight:

Dipping Sauces: The pork can be paired with black vinegar for a tangy contrast, chili oil for an extra spicy punch, or a soy sauce-based dip for added umami.
Side Dishes: It complements stir-fried vegetables such as bok choy, garlic green beans, or a simple cucumber salad to balance the richness.
As a Snack or Appetizer: It works perfectly as a crunchy snack with a cold beer or an appetizer before a Sichuan-style meal.

Why You Should Try Making This at Home

While Sichuan Crispy Fried Pork may seem like a restaurant-style dish, it is surprisingly easy to prepare at home with the right ingredients and techniques. The simplicity of the recipe, combined with the explosive flavors, makes it an excellent choice for those looking to explore authentic Chinese cooking.

Making this dish at home also allows for customization—whether you prefer it spicier, crispier, or with different dipping sauces, you can tailor it to your taste. Plus, home-cooked Sichuan Crispy Fried Pork ensures a fresher, healthier version than store-bought or restaurant options.

Common Mistakes and How to Avoid Them

Not Marinating Long Enough: The pork needs at least 20–30 minutes of marination to absorb the flavors fully. Skipping this step can result in a bland taste.
Using the Wrong Type of Flour: The combination of cornstarch and all-purpose flour is essential for achieving the ideal crunch. Substituting with only flour can make the coating too dense.
Overcrowding the Pan: Frying too many pieces at once lowers the oil temperature, making the pork greasy instead of crispy. Always fry in small batches.
Skipping the Double Fry: While optional, the second fry makes a huge difference in achieving the ultimate crunch. If you want restaurant-quality results, don’t skip this step.
Not Draining Properly: Always place the fried pork on paper towels or a wire rack to drain excess oil. This keeps the crust crisp and prevents sogginess.

Conclusion: A Must-Try Dish for Crispy Food Lovers

Sichuan Crispy Fried Pork is a dish that perfectly embodies the bold and exciting flavors of Sichuan cuisine. With its irresistible crunch, aromatic spices, and hint of numbing heat, it’s no wonder this dish has captured the hearts of food lovers worldwide. Whether you’re new to Sichuan cooking or a seasoned enthusiast, this dish is a must-try for anyone who enjoys crispy, flavorful pork with a kick.

Making it at home allows for a truly authentic experience and ensures the freshest, most satisfying results. So why not bring a taste of Sichuan into your kitchen today? Serve it with your favorite dipping sauce, pair it with a refreshing side dish, and enjoy the delicious contrast of crispy, spicy, and savory goodness in every bite.

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