Korean-Chinese crispy pork in tangy fruit sauce
Sweet and Sour Pork (Tangsuyuk)
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Sweet and Sour Pork (Tangsuyuk)
Korean-Chinese crispy pork in tangy fruit sauce
★5(10)
Shatteringly crispy battered pork pieces drenched in a tangy, fruity sweet and sour sauce with vegetables. The Korean-Chinese version that stays crunchy even after saucing.
20m
Prep Time
15m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Korean tangsuyuk differs from the American-Chinese version with its lighter, crispier potato starch batter and a thinner, fruitier sauce. Sauce is served on the side so the crust stays crunchy.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Sweet and Sour Pork (Tangsuyuk) special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb pork loin, cut into strips
- 1/2 cup potato starch
- 1/4 cup rice vinegar
- 3 tbsp sugar
- 2 tbsp soy sauce
- 1 cup mixed vegetables (bell peppers, onion, cucumber)
Instructions
- 1
Season pork strips with salt, pepper, and a splash of soy sauce. Toss in potato starch twice, dipping in water between coats.
- 2
Deep-fry pork at 340°F for 4 minutes. Remove, increase heat to 375°F, and fry again 1-2 minutes until golden and shatteringly crispy.
- 3
Make the sauce: combine rice vinegar, sugar, soy sauce, and 1/2 cup water in a pan. Bring to a simmer.
- 4
Add sliced vegetables and cook 2 minutes. Stir in a cornstarch slurry to thicken.
- 5
Plate crispy pork. Either pour sauce over just before eating or serve on the side. Traditional Korean style: sauce on the side to dip.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork loinChicken breast
Makes a lighter version; cut into similar-sized pieces
Potato starchCornstarch
Slightly less crispy but widely available
Tips & Storage
Pro Tips
The double-fry with double potato starch coating is the key to crunch that lasts.
Add pineapple or apple chunks to the sauce for traditional fruity sweetness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store fried pork and sauce separately. Pork up to 2 days, sauce up to 4 days.
Reheating
Re-fry pork at 375°F for 1 minute to restore crispiness. Reheat sauce separately.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (65mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates16g
Fat38g
Fiber640mg
Sugar1g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why potato starch?
- It creates a lighter, crispier crust than flour or cornstarch that stays crunchy longer.
- Sauce on or off?
- Korean debate: some pour it on (bumeokgi), some dip (jjigeo meokgi). Try both.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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