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.
Servings: 4
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.