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Best Easy Tang Cu Li Ji Recipe

Name: Best Easy Tang Cu Li Ji Recipe
Total time: 45 min
Yield: 180 g
Ingredients: pork loin 1 lbs; egg 2 pieces; cornstarch 1 cup; all-purpose flour 0.5 cup; vegetable oil 2 cups; rice vinegar 0.25 cup; ketchup 0.25 cup; sugar 0.5 cup; soy sauce 2 tbsp; salt 0.5 tsp; water 0.25 cup

Sweet and sour pork loin is coated in a crispy batter and drenched in a bright vinegar-sugar glaze. Originating from Northeast China, this family favorite balances tangy, sweet, and crunchy textures in every bite.

Cook 45 min Difficulty NORMAL 420 kcal

#mediterranean #diabetic friendly

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Ingredients

Main ingredients

pork loin 1 lbs
egg 2 pieces
cornstarch 1 cup
all-purpose flour 0.5 cup
vegetable oil 2 cups

Seasonings/Sauce

rice vinegar 0.25 cup
ketchup 0.25 cup
sugar 0.5 cup
soy sauce 2 tbsp
salt 0.5 tsp
water 0.25 cup

Nutrition summary

Carbohydrates 53 g 51%

Protein 19 g 18%

Fat 13 g 31%

Serving size 180g

Cooking steps

1

Cut the pork loin into bite-size strips, pat dry, and season lightly with salt.
2

In a medium bowl, whisk eggs, then combine with cornstarch and flour to make a thick batter—whisk until smooth to avoid lumps.
3

Dip each pork piece into the batter, ensuring full coverage for extra crispiness.
4

Heat vegetable oil in a deep pan to 350°F. Fry pork pieces in batches for 3–4 minutes, turning once, until golden—do not overcrowd for even cooking.
5

Drain pork on a wire rack. In a saucepan, combine rice vinegar, ketchup, sugar, soy sauce, salt, and water. Simmer for 3–4 minutes, stirring constantly, until glossy and thick.
6

Toss crispy fried pork with the hot sweet and sour sauce, ensuring every piece is coated evenly. Serve immediately for maximum crunch.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient is pork loin, which gives Tang Cu Li Ji its signature juicy tenderness. The batter of cornstarch and flour creates the beloved crunchy texture, while the sweet and sour glaze, made from rice vinegar, ketchup, and sugar, delivers its classic Northeast Chinese flavor.

Q. How do you ensure the pork turns out crispy and not soggy?

Make sure the pork is patted dry and coated completely in the thick batter. Fry at a steady 350°F without overcrowding the pan—this allows pork to crisp up evenly. Immediately drain on a wire rack after frying to keep excess oil off, preserving crunch.

Q. What makes the sweet and sour glaze distinct?

The glaze combines rice vinegar, ketchup, and sugar for a balanced tangy-and-sweet profile. Simmering the sauce until glossy activates the flavors and creates a sticky consistency ideal for coating the fried pork, with soy sauce and salt rounding out the taste.

Q. How many calories and protein are there per serving?

Each serving of Best Easy Tang Cu Li Ji Recipe contains about 420 kcal and 19g protein. The protein-to-carb ratio is 18% protein and 51% carbohydrates, offering both flavor and reasonable nutritional value for a main dish.

Q. Are there any texture or cooking mistakes to avoid?

Avoid batter that's too thin—thick batter is essential for crunch. Don't let the pork sit in oil too long, or it will become greasy. Fry in batches to maintain oil temperature, and toss in sauce just before serving to retain the crisp texture.

Best Easy Tang Cu Li Ji Recipe

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