Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h 10 min total50 min hands-onServes 3Medium
28 more verified cooks and this recipe costs $2.99
RISING → POPULARFried twice, sauced for eleven seconds, and served before the coating knows what happened.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork shoulder000 g
Potato starch000 g
Egg000 g
Pineapple000 g
Green pepper000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Which pork cut, and why loin dries out
The two fries and the rest between them
Keeping oil temperature across three batches
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 20 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: coating in sauce without softening the crust — step 12 of 20.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Chen Meiling watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Letting the starch slurry settle and pouring off the water
Saucing off the heat
Plating within thirty seconds
The starch coating that survives sauce, and the vinegar-sugar point where it stops tasting like a takeaway.
Written by Chen Meiling. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
22 people cooked it, 85% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 28 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
