Sichuan Crispy Fried Pork

Sichuan Crispy Fried Pork is a simple Chinese dish crispy deep-fried pork strips seasoned with Sichuan peppercorn then coated in sweet potato starch batter

If you have been in Sichuan restaurants then this dish would be very familiar, one their most delicious dishes on offer, a simple deep-fried pork strips that is coated sweet potato starch batter. What makes this dish special is the seasoning used, the Sichuan peppercorns that gives a numbing sensation at the same time floral in scent and taste, the sweet potato starch on the other hand gives it a distinct crisp that you can’t attain with just flour and/or cornstarch which makes the insides so juicy as once it is fried the batter locks all that juices in. The result is a surprising texture and flavour on every bite. It really simple to make, all you do is just mix everything together and fry it, cooking time is short too.

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Sichuan Crispy Fried Pork 1

Sichuan Crispy Fried Pork

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Chinese


Sichuan Crispy Fried Pork is a simple Chinese dish crispy deep-fried pork strips seasoned with Sichuan peppercorn then coated in sweet potato starch batter






  • salt
  • ground white pepper


  1. In a large bowl, combine batter ingredients together, mix well.
  2. In a separate bowl combine pork ingredients together.
  3. Place pork into the batter, mixing it well to coat.
  4. In a 160C preheated oil on a wok or deep fryer, gently add the pork strips one at a time, fry for 4 minutes.  Remove from fryer, then place in a colander to drain excess oil, let it cool down.
  5. Increase the oil temperature to 200C, place the fried pork back then quickly fry for 30 seconds or until golden brown.
  6. Serve, sprinkled with some salt and white pepper


8 Responses

  1. I have a huge jar of Szechuan peppers in my cupboard and I really need to use it up before they lose the aroma and flavour. This recipe is a good start since I love meat :-))

  2. suituapui says:

    I love the soup, sourish and spicy.

  3. Chefmimi says:

    I bet this is so good. I make a pepper-salt mixture with salt and Szechuan peppercorns. I use it even on steaks! This recipe is really nice, but I don’t do much frying.

  4. That looks SO amazingly crispy and delicious! I’d love to try this on seitan or soy curls… I even have the Sichuan peppercorns and white pepper! It would take some crafty veganizing, but I think it’s possible, and worth the effort.

  5. What a simple and beautiful recipe. I love the odd feeling I get for the Sichuan pepper – it took me a while ,but now I find it addictive.

  6. This looks so good! I can tell it’s perfectly crisp and the flavors sound amazing!

  7. Ngaire Donaldson says:

    Sorry no photo to show what I made as this very easy to make recipe is too yummy and was eaten up before a photo could be taken

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