Tangsuyuk is Korea’s beloved version of sweet and sour pork—crispy on the outside, juicy inside, and smothered in a glossy, fruity sauce.
The secret to that ultra-crispy texture? A potato starch batter and a double-fry method!
Season pork loin with a pinch of salt and pepper. Soak plenty of potato starch in water, wait 5 minutes, then discard the water—leaving a slurry. Coat the pork and fry once until lightly golden, then fry again for maximum crunch. For the sauce, simmer canned fruit cocktail with a splash of dark soy sauce and vinegar. Thicken it with a 1:1 mix of starch and water, stirring quickly to create that perfect glaze.
Crispy, tangy, and addictive—make it at home and check out the video below for the full step-by-step!
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