Sweet & Sour Boneless Pork Wings is pretty much the same Sweet & Sour Sauce used for Chinese Chicken Balls. Instead of the Chicken Balls or Pork Balls, we go with Boneless Pork Wings that boast the beautiful crunchy batter coated in the S&S Sauce.
Ingredients for Sweet & Sour Boneless Pork Wings
Pork Loin or Chops, Marinade (Water, Chicken Bouillon, Potato Starch, Baking Powder, Egg, Sea Salt, MSG), Breading (Cornstarch, Flour, White or Black Pepper), Oil for deep frying, Sweet & Sour Sauce (Water, Sugar, White Vinegar, Tomato Paste, Neutral Oil, Pumpkin Puree, Orange, Ginger, Garlic, Star Anise, Salt, Cinnamon, Clove, Red Food Coloring (optional), Potato Starch for thickening.).
Boneless Pork Wings
View the Boneless Pork Wings recipe for more information. Use the main recipe card below to find all ingredients and instructions for making a batch of Crispy Boneless Pork Wings with 2 lbs of pork. Marinate and bread the pork, then deep fry it for 7 minutes total: fry for 5 minutes, let it rest while the oil returns to maximum temperature, then fry again to crisp it up. After frying, transfer the pork to a stainless steel bowl, toss it with sauce, and serve immediately.
Chinese Sweet & Sour Sauce
The Sweet and Sour Sauce takes a while to make (about 45 minutes) and needs to be made up in advance. It also makes alot. So that you can use some for the S&S Boneless Pork Wings and the remaining for other dishes. The red color comes from red food coloring, which can be omitted or included. For these Wings, I omitted the red food coloring.
The thickening of the sauce happens at the end. By using 1/2 Tbl each of Starch & Cold Water to create a slurry per 1 cup of the S&S Sauce over medium heat. This is then set aside to await the Boneless Pork Wings for saucing.
How to Sauce Boneless Pork Wings
After the pork bites are deep-fried, they are tossed in a stainless-steel bowl with sauce to coat. You can toss all of them in all the sauce of choice. But you will have to toss them around for quite a bit to get full and even coverage of the sauce over the pork bites. Otherwise, work in serving size. Tossing about 12-16 pork bites in about 1/4 cup to 1/3 cup of sauce, and then repeat for each serving. Serve any leftover sauce on the side for dipping. Optionally you can serve the Boneless Pork Wings without saucing and just serve the Sweet & Sour Sauce on the side for dipping.
Side Dishes
Sweet & Sour Boneless Pork Wings pair up so well with Fried Rice & Chop Suey. Below is Shrimp Fried Rice and Chicken Chop Suey with S&S Boneless Pork Wings.
Ingredients
- 2 lbs Pork
- As Needed Neutral Oil - for deep frying
- 1 portion Sweet & Sour Sauce - made in advance and the desired amount thickened and set aside.
Marinade
- 1 C Water
- 1 Cube Pork or Chicken Bouillon
- 4 tsp Potato Starch & Baking Powder - each
- 1 Whole Egg
- 1 tsp Sea Salt & MSG
Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl Black or White Pepper
Instructions
- Marinade: Place half of the water into a pot over max heat with the bouillon cube and mash it until completely dissolved and empty into the marinating bowl. Add the other half of very cold water along with the remaining ingredients for the marinade, and whisk well.
- Pork Bites: Slice the pork into bite size pieces. About 1-inch-wide strips that are 1/2 inch thick. Then slice each strip into about 2 inches long, slicing at a 45-degree angle. Once all the pork is prepared, add it to the marinade, toss well, cover, and refrigerate for at least an hour or longer.
- Sweet & Sour Sauce: Prepare the Sweet & Sour Sauce. Thicken the deisred amount with the starch slurry and place into a stainless steel bowl to await the boneless pork wings for saucing.
- Breading: Remove the marinated pork from the fridge to rest on the counter. Preheat the deep fryer to the max setting.Combine the breading ingredients together in a bowl and whisk well.Working in batches, add the marinated pork to toss in the breading and shake off any excess before transferring to a baking sheet.
- Deep Frying Pork Bites:First Fry: Working in batches, place the breaded pork bites into the basket/s to fry for 5 minutes. Give the basket a shake to ensure nothing gets stuck. Empty them out on a baking sheet and repeat for the remaining pork bites.Second Fry: Once all the pork bites have been deep-fried, wait for the oil to come back to temp and fry all of them at once or in batches for about 1–2 minutes. Lift and shake off any excess grease. Transfer them to the bowl of sauce to toss and coat before serving.