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TangSuYuk, Sweet and Sour Pork (Beef or Chicken)

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kid friendly
nut free
prep time: 
15 min
inactive time: 
0 min
cooking time: 
45 min
total time: 
60 min

Tangsuyuk, along with jjajangmyeon and jjam ppong, are the epitome of Korean Chinese food known for being delivered to houses in a steel case called "Cheol Ga Bang 철가방" even back in the days when food delivery was unusual.

It’s also often cooked at home for special occasions and parties. Because of its sweetness, kids love it too!
Traditionally Tangsuyuk is made with pork, but there are variations made with chicken, beef and even seafood.

Buy Tang Su Yuk ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US

main ingredients

1 lb 2 ozPork Neck(uncut) 돼지고기 목살 (any cut for pork chop, can use chicken of beef)
2 tbsSalt 소금
½ tspBlack Pepper 후추
Egg 계란
1 cup  Potato Starch 감자 전분
4 cupsVegetable Oil 식용유

for sweet & sour sauce

½ cupVinegar 식초
½ cupSugar 설탕
1 cup  Water 물
1½ tspSoy Sauce (regular) 왜간장
1½ tspSalt 소금
½ tspBlack Pepper 후추
1 tspGarlic (minced) 다진 마늘
¼ Onion (Medium) 양파
¼ Zucchini, Korean (Grey Squash) 애호박 (optional)
¼ Red Pepper 붉은 피망 (optional)
¼ Green Pepper 피망 (or pineapple)
3 ozCarrot (large Korean carrot) 당근 (optional)
½ Apple 사과
1 tbsSesame Seeds 깨
2 tbsVegetable Oil 식용유
3 tbsPotato Starch 감자 전분
⅓ cupWater 물

Optional Ingredients and Substitutions
Pork: You can use chicken, beef or seafood. For chicken, you can use dark meat, white meat or a mix of both. If you are using fish or seafood, the frying time will be shorter.
Carrot, zucchini, minced Garlic, sesame seeds: can be omitted.
Soy Sauce: an be omitted. Use more salt instead.
Apple: can be omitted or you can use another sweet fruit like pineapple or orange.

Batter Variation
In this recipe, the meat is dredged in potato starch, then dipped in beat eggs. This creates soft and thin skin.

If you would like a thicker and crispier batter, use the following batter.
1. Mix 1 cup of potato starch with 1 cup of water (1:1 ratio) and let it sit until it forms sediments at the bottom.
2. Discard 1/3 of water on top and mix the remaining mixture well with 3 egg whites.
3. Mix all the pork pieces with the batter well before deep frying.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Slice vegetables and fruit

Slice all the vegetables and fruit.

image: MTSYAA01.JPG


  • ¼ onion
  • ¼ zucchini (optional)
  • ¼ red pepper
  • ¼ green pepper
  • ¼ carrot (optional)
  • ½ apple (optional)

2. Cut pork

Cut pork into bite-sized pieces. Sprinkle salt and pepper on both sides of the meat.

image: MTSYAA02.JPG

Cut pork

into bite size


  • salt
  • pepper
  • both sides

3. Preheat vegetable oil

Preheat vegetable oil in a pot or in a deep-fryer for deep-frying (350 °F or 180 °C). The amount of oil depends on what kind of pot you use and how much meat you are frying. Make sure there is enough oil for a few pieces of pork to be completely immersed when frying.

image: MTSYAA03.JPG


Vegetable oil

350 °F or 180 °C

4. Sauté vegetables

Preheat a pot on high heat for a minute. Add 2 tablespoons of vegetable oil and minced garlic. Add in carrots, onions and zucchinis and sauté for 2 minutes. Stir frequently.

image: MTSYAA04.JPG

Preheat a pot

High Heat image: highheat.png image: clock.png 1 min


  • 2 tbs vegetable oil
  • 1 tsp minced garlic
  • carrots, onions & zucchinis

Sauté High Heat image: highheat.png image: clock.png 2 min

Stir frequently

5. Sauté vegetables 2

Add apple, red pepper and green pepper and sauté on high heat for another 2 minutes while stirring.

image: MTSYAA05.JPG


  • apple
  • red pepper
  • green pepper

Sauté High Heat image: highheat.png image: clock.png 2 min

while stirring

6. Make sauce

Add 1 cup of water, ½ cup of vinegar and ½ cup of sugar to the sautéed vegetables and mix well. Bring it to boil.

image: MTSYAA06.JPG


  • 1 cup water
  • ½ cup vinegar
  • ½ cup sugar

High Heat image: highheat.png

Bring to boil

7. Season sauce

Reduce the heat to low. Add ½ tablespoon of soy sauce for color and season with ½ tablespoon of salt and a pinch of black pepper. You may need more or less salt. Taste and add gradually.

image: MTSYAA07.JPG

Reduce heat to low

Low Heat image: lowheat.png


  • ½ tbs soy sauce
  • ½ tbs salt
  • a pinch black pepper

8. Thicken sauce

Mix 2½ tablespoon of potato starch with ⅓ cup of COLD water in a small bowl. Add a little more water if potato starch is not completely dissolved. Add the starch mix to the sauce slowly on low heat. You can add more starch mix if needed. Aim for a consistency that is a little thicker than pancake syrup. Mix well and let it simmer on lowest heat to keep it warm.

image: MTSYAA08.JPG

In small bowl

Mix well

  • 2½ tbs potato starch
  • ⅓ cup cold water

Add mix to the sauce

Mix well

Simmer Low Heat image: lowheat.png

Keep warm

9. Bread pork

Spread potato starch on a large plate or tray and lightly dredge the pork pieces in the potato starch. See above tips for a different variation of the batter.

image: MTSYAA09.JPG

Dredge pork

in potato starch

10. Dip in egg

Beat 3 eggs and season with ¼ teaspoon of salt and a pinch of black pepper. Shake off excess starch from the dredged meat and dip in the egg mix.

image: MTSYAA10.JPG

Beat 3 eggs with

  • ¼ tsp salt
  • a pinch of black pepper

Dip dredged meat

in egg mix

11. Deep-fry

Remove excess egg mix from the pork and add to the pre-heated oil one by one. Deep-fry pork for about 5 minutes or until it’s a golden color. To see if the oil is ready, you can drop in a small piece. If it floats to the surface in a couple of seconds, it’s hot enough. Don’t deep-fry too many at once. It will lower the temperature of the oil and the meat will take longer to cook and become greasier.

image: MTSYAA11.JPG

Deep-fry image: clock.png 5 min

or until golden

12. Drain fat

Leave the fried meat on a flat strainer or paper towel for 5-10 minutes to drain fat.

image: MTSYAA12.JPG

Drain fat

on strainer or paper towel

13. Deep-fry again

Deep-fry once again for about 30 seconds to 1 min or until golden brown. It can be a higher temperature the first time. For pork and chicken, make sure it’s cooked all the way. No pink color. It can make you sick.

image: MTSYAA13.JPG

Dee-fry image: clock.png 1 min

14. Drain fat again

Drain fat again on a strainer or paper towel for a couple of minutes.

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Drain fat

15. Serve

Serve on a plate and pour the sauce on top. Sprinkle sesame seeds on top (optional).

image: MTSYAA15.JPG

Place on plate

Pour sauce


  • sesame seeds