Tang Cu Li Ji (糖醋里脊) is the gold standard of Chinese sweet and sour cooking — tender pork tenderloin strips with a shatteringly crisp batter, coated in a glossy, tangy-sweet sauce that strikes the perfect balance between vinegar sharpness and caramelized sugar. It is brighter, lighter, and far more refined than takeout versions.
This recipe comes from a Hangzhou chef who taught me that the secret is in the double-fry — once to cook through, once to crisp — and in using the right vinegar-to-sugar ratio that makes the sauce sing rather than cloy.
Why This Tang Cu Li Ji Recipe Works
- Restaurant-quality crispiness — the cornstarch batter + double-fry technique stays crunchy even after saucing
- Perfect sweet-sour balance — the right ratio of Zhenjiang vinegar to sugar, no artificial red coloring
- Pork tenderloin, not fatty cuts — lean, tender, and clean-eating for a lighter indulgence
- 35 minutes, one wok — the sauce comes together in under 2 minutes
Where to Find Chinese Ingredients
- Zhenjiang black vinegar (Chinkiang) — authentic Zhenjiang vinegar has a mellow, complex acidity irreplaceable for this dish
- Potato starch or cornstarch — potato starch gives the crispiest coating; cornstarch is a good substitute
- Ketchup (yes, really) — a small amount of ketchup adds color and a subtle fruitiness to the sauce
- White sesame seeds — toasted white sesame seeds for garnish
Step-by-Step Tang Cu Li Ji
Prep (15 minutes)
- Cut 400g pork tenderloin into finger-sized strips (about 1cm x 5cm).
- Marinate: 1 tsp salt, 1 tbsp Shaoxing wine, 1 tsp white pepper, 1 egg white. Mix well and rest 10 minutes.
- Make batter: 4 tbsp cornstarch + 2 tbsp all-purpose flour + 1/2 tsp baking powder + enough cold water to make a thick, flowing paste that coats the back of a spoon.
- Mix sauce: 3 tbsp Zhenjiang vinegar, 3 tbsp sugar, 1 tbsp ketchup, 1 tbsp light soy sauce, 1 tsp cornstarch, 3 tbsp water.
Cook (20 minutes)
- Heat oil in wok to 170°C (340°F) — a chopstick dipped in should bubble steadily.
- Coat each pork strip in batter. Fry in batches for 3-4 minutes until pale golden. Do not overcrowd. Drain on paper towels.
- Increase oil temperature to 190°C (375°F). Fry all strips again for 60-90 seconds until deep golden and shatteringly crisp. Drain.
- Pour off all but 1 tbsp oil. Add sauce mixture over high heat. Stir constantly until it thickens and becomes glossy — about 30 seconds.
- Add fried pork strips. Toss vigorously for 15 seconds until every piece is coated. Do not let them sit or they will soften.
- Plate immediately. Sprinkle with toasted sesame seeds and sliced scallions.
Frequently Asked Questions
Can I use chicken instead of pork?
Absolutely. Chicken breast or thigh, cut into strips, works beautifully. Adjust cooking time slightly — chicken cooks faster than pork.
Why is my batter not crispy?
Most likely the oil was not hot enough during the second fry, or the batter sat too long before frying. Make the batter just before frying, and ensure the second fry oil is at 190°C minimum.
What is the difference between this and takeout sweet and sour pork?
Takeout versions often use battered and deep-fried pork pieces with a heavy, overly sweet sauce. Tang Cu Li Ji uses tenderloin (leaner, more tender) and has a brighter, more vinegar-forward balance.
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