Crispy Homemade Tangsuyuk
How to Make Crispy Tangsuyuk at Home: A Recipe That Rivals Takeout
Have you noticed how small takeout portions of Tangsuyuk have become? It really makes you feel the rising prices! While fried dishes are often best enjoyed from restaurants, making them at home, though a bit of work, is incredibly cost-effective. Today, let’s make delicious, crispy Tangsuyuk right in our own kitchens!
Ingredients
- Pork tenderloin 2 ‘geun’ (approx. 600g / 1.3 lbs)
- Frying mix 1.5 cups (approx. 150g)
- Corn starch 1.5 cups (approx. 150g)
- Potato starch 1.5 cups (approx. 150g)
- Eggs 10 (3 whole eggs + 7 egg whites)
- Water 30ml (2 Tbsp)
- Salt 1/2 Tbsp
- Pepper 1/2 Tbsp
- Cooking oil 500ml (approx. 2 cups) or more
Cooking Instructions
Step 1
To achieve a truly crispy coating, you’ll need more than just frying mix. Combining corn starch and potato starch is key to creating a delightful, crunchy texture. I’ve tried using only frying mix before, and the results weren’t nearly as satisfying.
Step 2
The golden ratio for the batter: Mix frying mix, corn starch, and potato starch in a 1:1:1 ratio. For example, use 1 cup of each.
Step 3
For the eggs, prepare a total of 10. You’ll use 3 whole eggs (yolk and white) and the whites from 7 additional eggs. The extra egg whites will contribute to a lighter, crispier fried exterior.
Step 4
In a bowl, combine the frying mix, potato starch, corn starch, the 3 whole eggs, and the 7 egg whites. Whisk everything together until smooth, ensuring there are no lumps. The ideal consistency is like a thick sauce that flows smoothly off a spoon. If it’s too thick, the coating will be heavy; if it’s too thin, it won’t adhere well.
Step 5
If your batter seems too thick, gradually add water, about 1 tablespoon at a time. A good visual cue is to fill half of an eggshell with water and add that amount. However, if the batter is already flowing nicely, you won’t need to add any extra water.
Step 6
Season the pork tenderloin with 1/2 tablespoon of salt and 1/2 tablespoon of pepper. Gently massage the seasonings into the meat to ensure even distribution and enhance its flavor.
Step 7
Let the seasoned pork rest for about 15 minutes to allow the flavors to meld. After resting, dip the pork pieces into the prepared batter, ensuring each piece is thoroughly coated. Aim for a thin, even layer of batter.
Step 8
Fill a deep pot or wok generously with cooking oil. Heat the oil to around 170-180°C (340-350°F). You can test the temperature by dropping a small amount of batter into the oil – it should sizzle and float to the surface immediately.
Step 9
The secret to truly delicious Tangsuyuk is double-frying! First, carefully place the battered pork pieces into the hot oil and fry until they turn golden brown. This is the first fry. Remove the pieces and let them drain on a wire rack.
Step 10
Once the oil is back up to temperature, return the partially fried pork to the oil for a second fry. Fry them again until they are a deeper golden brown and extra crispy. This second fry ensures a wonderfully crisp exterior and a moist interior. Drain them well after the second fry for the best results.
Step 11
Enjoy your piping hot Tangsuyuk! It’s perfect for dipping into a sweet and sour sauce. You’ll truly appreciate the clean and savory taste of homemade Tangsuyuk. Feel free to serve it with a ketchup-based or soy sauce-based dipping sauce according to your preference.
