Spicy Sichuan Tangsuyuk
Making a Spicy Sichuan Tangsuyuk Sauce is Not Difficult!
Since I love spicy food, I decided to make Tangsuyuk spicy as well. This Spicy Sichuan Tangsuyuk is easy to make; just add chili oil and spicy peppers to a basic Tangsuyuk sauce. It’s great as a main dish, but it’s also perfect as a drinking snack.
Tangsuyuk Ingredients- 230g Pork Shoulder (cut into long strips or bite-sized cubes)
- 3 Tbsp Cornstarch (for coating)
- 1/2 Egg White
- 2 Korean Green Chilies (deseeded and diagonally sliced)
- 1 Red Chili (deseeded and diagonally sliced)
- 1/4 Onion (cut into bite-sized pieces)
- 1/2 Green Bell Pepper (cut into bite-sized pieces)
- 1/2 Red Bell Pepper (cut into bite-sized pieces)
- 2 Tbsp Chili Oil
- 1/2 Tbsp Minced Garlic
- 1/2 tsp Ginger Powder
Pork Marination- 1/2 tsp Herb Salt
- 1 Tbsp Cooking Wine (like Mirin or Sake)
Spicy Tangsuyuk Sauce- 3 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 3 Tbsp Vinegar
- 100ml Water
- 2 Tbsp Slurry (2 Tbsp cornstarch + 2 Tbsp water, mixed)
- 1/2 tsp Herb Salt
- 1 Tbsp Cooking Wine (like Mirin or Sake)
Spicy Tangsuyuk Sauce- 3 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 3 Tbsp Vinegar
- 100ml Water
- 2 Tbsp Slurry (2 Tbsp cornstarch + 2 Tbsp water, mixed)
Cooking Instructions
Step 1
Prepare all ingredients. Cut the pork into long strips or bite-sized cubes. Deseed the chilies and slice them diagonally. Chop the onion and bell peppers into bite-sized pieces.
Step 2
Marinate the pork. In a bowl, combine the cut pork with herb salt and cooking wine. Gently mix and let it marinate for about 10 minutes. This helps tenderize the pork and remove any gamey odor.
Step 3
Prepare the coating and the sauce. In a separate bowl, mix the 3 tablespoons of cornstarch and the egg white. Add this mixture to the marinated pork and coat it evenly. In another small bowl, combine all the sauce ingredients (sugar, soy sauce, vinegar, water) and set aside. Also, prepare the cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water.
Step 4
Now, let’s fry the pork. Heat a generous amount of oil in a pan to about 170-180°C (340-356°F). Carefully add the coated pork pieces one by one, making sure they don’t stick together. Use chopsticks to gently separate them as they fry.
Step 5
Once the pork is lightly golden and cooked through, remove it from the oil and let it drain on a wire rack. Increase the oil temperature to about 190-200°C (375-390°F). Re-fry the pork pieces for another 1-2 minutes until they are deeply golden brown and extra crispy. Frying twice ensures a crispy exterior and a juicy interior.
Step 6
Place the double-fried Tangsuyuk on paper towels to absorb any excess oil.
Step 7
If you’re concerned about managing large amounts of oil, you can shallow-fry the pork in a skillet, ensuring it’s about half-submerged in oil. Be very careful, as hot oil can splatter.
Step 8
Let’s make the spicy Sichuan sauce. In a wok or a deep skillet, heat the chili oil over medium-low heat. Add the minced garlic and ginger powder, and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
Step 9
Once the garlic is fragrant, add all the chopped vegetables (chilies, onion, bell peppers) to the pan. Turn the heat up to high and stir-fry quickly for about 1-2 minutes until the vegetables are slightly tender but still retain a slight crispness. We want them slightly softened but not mushy.
Step 10
When the vegetables are cooked to your liking, pour in the pre-mixed sauce (sugar, soy sauce, vinegar, water) and stir gently a couple of times.
Step 11
Bring the sauce to a simmer. Gradually add the cornstarch slurry, about 1 tablespoon at a time, stirring constantly until the sauce thickens to your desired consistency. Don’t make it too thick; add just enough to achieve a nice glaze. Once the sauce has thickened, remove from heat.
Step 12
The Spicy Sichuan Tangsuyuk is complete! Arrange the crispy fried pork on a serving plate and generously pour the delicious spicy Sichuan sauce over it. Enjoy your flavorful and satisfying Spicy Sichuan Tangsuyuk!
