Crispy Cornstarch Pork with Sweet Chili Glaze & Fried Potatoes

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This Crispy Cornstarch Pork with Sweet Chili Glaze & Fried Potatoes marries crunchy, tender pork bites with a vibrant sweet-and-sour sauce, accompanied by golden fried potatoes. First, slices of pork are marinated briefly in soy sauce, egg white, and pepper, then coated in cornstarch and fried until crisp. Meanwhile, potatoes are cut into wedges and pan-fried to a similar golden hue. A bright glaze spiked with ginger, garlic, bell peppers, leek, and sweet chili transforms the pork into an irresistible centerpiece. Finished with butter and fresh dill, this dish brings together textures and flavors that delight the senses—crunch, tang, sweetness, and a subtle heat—all on one plate. Perfect for family dinners or weekend gatherings, it’s sure to become a household favorite.

Cooking Time

Preparation: 25 minutes (marinating, chopping, mixing)
Frying Pork: 10 minutes
Frying Potatoes: 20 minutes
Sauce Preparation & Assembly: 15 minutes
Total Active Time: 1 hour
Total Elapsed Time: Approximately 1 hour 15 minutes

Ingredients

For the Pork:
- 700 g (1.5 lb) pork (tenderloin or loin), thinly sliced
- 2 egg whites
- 50 ml (0.2 cups) soy sauce
- Freshly ground black pepper, to taste
- 100 g (3.5 oz) cornstarch
- 80 ml (0.4 cups) water
For the Fried Potatoes:
- 1 kg (2.2 lb) potatoes, peeled and cut into wedges
- Salt, to taste
- Vegetable oil, for frying
For the Sweet Chili Glaze:
- 30 g (1.1 oz) fresh ginger, minced
- 3 cloves garlic, minced
- 1 leek (white and light green parts), sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 40 ml (0.2 cups) lemon juice
- 50 g (1.8 oz) granulated sugar
- 50 ml (0.2 cups) soy sauce
- 10 g (0.4 oz) cornstarch
- 150 ml (0.6 cups) water
- 2 tbsp sweet chili sauce (optional, for extra heat & sweetness)
To Finish & Garnish:
- 40 g (1.4 oz) unsalted butter
- Toasted sesame seeds, for sprinkling
- Fresh dill, chopped

Step-by-Step Cooking Directions

Marinate the Pork
In a bowl, whisk together 2 egg whites, 50 ml soy sauce, and a few grinds of pepper. Add 700 g sliced pork, toss to coat, and let sit 10 minutes.
Prepare the Cornstarch Coating
In a shallow dish, blend 100 g cornstarch with 80 ml water into a smooth slurry. Dredge each piece of marinated pork lightly in the cornstarch mixture.
Fry the Pork
Heat 3–4 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Fry pork slices in batches, 4–5 minutes per side, until crisp and golden. Transfer to a plate lined with paper towels to drain.
Par-Fry the Potatoes
In a separate pan, warm enough vegetable oil to coat the bottom 1 cm deep. Season potato wedges with salt. Fry in batches over medium heat 8–10 minutes per side until golden and tender. Drain on paper towels and keep warm.
Make the Sweet Chili Glaze
In a clean skillet, melt 40 g butter and 1 tbsp oil over medium heat. Sauté 30 g ginger, 3 garlic cloves, and sliced leek for 2–3 minutes until fragrant. Add diced bell peppers, cook 2 minutes more.
Combine Sauce Ingredients
Stir in 40 ml lemon juice, 50 g sugar, 50 ml soy sauce, and 2 tbsp sweet chili sauce (if using). In a small bowl, mix 10 g cornstarch with 150 ml water; pour into skillet, stirring until the sauce thickens to a glossy consistency.
Toss Pork in Glaze
Add fried pork to the skillet, gently tossing to coat each piece in the sweet chili glaze. Cook 1–2 minutes to heat through and meld flavors.
Plate & Garnish
Arrange fried potatoes on a serving platter. Top with glazed pork. Sprinkle sesame seeds and chopped dill over the top. Serve immediately.

Nutritional Information

(Per serving; serves 4)

Calories: 580 kcal
Protein: 38 g
Carbohydrates: 45 g
Dietary Fiber: 4 g
Sugars: 16 g
Total Fat: 28 g
Saturated Fat: 10 g
Sodium: 1,200 mg

The Origins and Popularity of the Recipe

Glazed meat dishes are popular across Asia—sweet and sour pork in Chinese cuisine and the sweet chili sauces of Southeast Asia. The technique of dredging in starch ensures a crackling exterior, while the glaze typifies the balance of sweet, salty, and tangy flavors. Pairing the pork with fried potatoes introduces a European twist reminiscent of schnitzel and frites. This fusion appeals to modern palates, making it a beloved choice at home and in restaurants.

Reasons Why You’ll Love the Recipe

Textural Contrast: Crunchy pork against crisp potatoes.
Flavor Harmony: Sweet, tangy glaze complements savory pork.
Make-Ahead Friendly: Pork and potatoes can be prepped earlier.
Impressive Presentation: Vibrant peppers and sesame seeds add color.
Family Pleaser: Universal appeal across ages and tastes.

Health Benefits

Lean Protein: Pork loin offers high-quality protein and B vitamins.
Ginger & Garlic: Known for anti-inflammatory and immune-boosting properties.
Bell Peppers: Provide vitamin C and antioxidants.
Potatoes: A good source of potassium and fiber when skins are included.

Serving Suggestions

Serve with a crisp green salad or steamed vegetables to balance richness.
Offer a side of pickled cucumbers or kimchi for acidity.
Pair with jasmine rice or steamed noodles if you prefer grains.

Common Mistakes to Avoid

Overcrowding the Pan: Fry in batches to maintain oil temperature and crispiness.
Skipping Drainage: Drain pork and potatoes well to avoid sogginess.
Lumpy Glaze: Dissolve cornstarch completely before adding to avoid lumps.

Pairing Recommendations

Wine: A dry Riesling or Gewürztraminer complements the sweet chili notes.
Beer: A light lager or pilsner balances the sweetness.
Non-Alc: Sparkling lemonade or iced green tea refreshes the palate.

Cooking Tips

Uniform Slices: Cut pork and potatoes to similar thickness for even cooking.
Oil Temperature: Medium-high for pork; slightly lower for potatoes to avoid burning.
Custom Spice: Add chili flakes or Szechuan peppercorns for extra heat.

Similar Recipes to Try

Sweet & Sour Chicken with Pineapple
Orange Ginger Beef Stir-Fry
Korean Fried Chicken Wings
Honey-Garlic Shrimp & Fries

Variations to Try

Vegetarian: Substitute tofu or cauliflower florets for pork.
Spicy: Increase sweet chili sauce or add fresh chilies.
Herbaceous: Stir in basil or cilantro with the dill garnish.
Coconut Twist: Cook potatoes in coconut oil and finish with coconut milk in glaze.

Ingredient Spotlight

Ginger: A zesty root that lends warmth and aids digestion, ginger is a cornerstone of Asian-inspired sauces and adds depth to the sweet chili glaze.

Conclusion

This Crispy Cornstarch Pork with Sweet Chili Glaze & Fried Potatoes unites the best of East-West flavors in one dish: golden fried textures, a tangy-sweet sauce, and comforting potatoes. Quick enough for weeknight dinners yet elegant for entertaining, it will become a staple in your recipe collection—guaranteed to delight family and friends with every savory, sweet, and spicy bite.

FAQ

Can I bake instead of frying?
Bake pork at 200 °C for 20 minutes, then broil 2–3 minutes to crisp; roast potatoes at 220 °C for 30–35 minutes.
What cut of pork works best?
Tenderloin or loin steaks are lean and cook quickly, staying tender.
How do I make the potatoes healthier?
Air-fry or oven-roast with minimal oil at 200 °C until golden.
Can I use cornflour for glazing?
Yes—use the same measurement for a glossy glaze.
Is the glaze too sweet?
Adjust sugar and lemon juice to balance sweetness and acidity.
How do I reheat leftovers?
Reheat in a 180 °C oven for 10 minutes or crisp in a skillet.
Can I use white meat turkey?
Yes—slice turkey breast thinly and follow the same dredging and frying steps.
Why add both butter and oil to the sauce?
Butter enriches the flavor, while oil raises the smoke point for sautéing.
Can I prep ahead?
Marinate pork and par-cook potatoes earlier; fry and assemble just before serving.
How to store leftovers?
Refrigerate in airtight containers up to 3 days; separate pork and potatoes for best texture.