TangSuYuk, Sweet and Sour Pork (Beef or Chicken)
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.
|1 lb 2 oz||Pork Neck(uncut) 돼지고기 목살 (any cut for pork chop, can use chicken of beef)|
|2 tbs||Salt 소금|
|½ tsp||Black Pepper 후추|
|1 cup||Potato Starch 감자 전분|
|4 cups||Vegetable Oil 식용유|
for sweet & sour sauce
|½ cup||Vinegar 식초|
|½ cup||Sugar 설탕|
|1 cup||Water 물|
|1½ tsp||Soy Sauce (regular) 왜간장|
|1½ tsp||Salt 소금|
|½ tsp||Black Pepper 후추|
|1 tsp||Garlic (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 oz||Carrot (large Korean carrot) 당근 (optional)|
|1 tbs||Sesame Seeds 깨|
|2 tbs||Vegetable Oil 식용유|
|3 tbs||Potato Starch 감자 전분|
|⅓ cup||Water 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.
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.
2. Cut pork
Cut pork into bite-sized pieces. Sprinkle salt and pepper on both sides of the meat.
into bite size
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.
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.
Preheat a pot
High Heat 1 min
Sauté High Heat 2 min
5. Sauté vegetables 2
Add apple, red pepper and green pepper and sauté on high heat for another 2 minutes while stirring.
Sauté High Heat 2 min
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.
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.
Reduce heat to low
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.
In small bowl
Add mix to the sauce
Simmer Low Heat
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.
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.
Beat 3 eggs with
Dip dredged meat
in egg mix
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.
Deep-fry 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.
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.
Dee-fry 1 min
14. Drain fat again
Drain fat again on a strainer or paper towel for a couple of minutes.
Serve on a plate and pour the sauce on top. Sprinkle sesame seeds on top (optional).
Place on plate