Tangsuyuk Sauce: Recreate Chinese Restaurant Flavor with Baek Jong Won’s Recipe
Baek Jong Won’s Tangsuyuk Sauce Recipe: Master the Chinese Restaurant Taste at Home
Making Tangsuyuk sauce is not difficult with this recipe. Enjoy the authentic taste of Chinese restaurant Tangsuyuk right in your own kitchen with this simple yet flavorful sauce.
Tangsuyuk Ingredients
- 246g Pork Loin (cut for Tangsuyuk)
- 1 Egg
- 1 pc Carrot (approx. 4cm)
- 1 pc Cucumber (approx. 6cm)
- 1/4 Onion
- Starch (for coating)
- 1 pinch Salt
- Pepper to taste
Special Tangsuyuk Sauce Ingredients
- 6 Tbsp Sugar
- 4 Tbsp Vinegar
- 2 Tbsp Soy Sauce
- 1.5 cups Water (300ml)
- 2 Tbsp Starch Slurry (mix 2 Tbsp water + 1 Tbsp starch)
- 1 Tbsp Starch (for thickening)
- 6 Tbsp Sugar
- 4 Tbsp Vinegar
- 2 Tbsp Soy Sauce
- 1.5 cups Water (300ml)
- 2 Tbsp Starch Slurry (mix 2 Tbsp water + 1 Tbsp starch)
- 1 Tbsp Starch (for thickening)
Cooking Instructions
Step 1
Please prepare all the ingredients for making the Tangsuyuk sauce, which perfectly complements the delicious Tangsuyuk. Wash the vegetables thoroughly.
Step 2
Dice the onion, carrot, and cucumber into bite-sized pieces for the sauce. Feel free to use any leftover vegetables you have at home, as most vegetables (except leafy greens) will add great flavor to the sauce. Tip! Using 99.9% potato starch will result in an even more delicious sauce. For the starch slurry, mix about half a bowl of starch with water and let the sediment settle before use.
Step 3
If the pork loin cut for Tangsuyuk from the butcher is too thick, trim it to less than 1cm. Thick pieces may not cook through properly. Tip! You can also make excellent Tangsuyuk using beef instead of pork loin.
Step 4
In a medium saucepan, combine the diced onion, carrot, and cucumber with 1.5 cups (300ml) of water. Add 6 Tbsp sugar, 4 Tbsp vinegar, and 2 Tbsp soy sauce. Stir well and bring to a gentle simmer. Tip! Measuring and mixing all sauce ingredients in a bowl beforehand will make the cooking process much smoother.
Step 5
Stir the sauce in the saucepan as it simmers, allowing the flavors to meld and the vegetables to soften slightly. Once it begins to simmer, gradually add the prepared starch slurry (2 Tbsp water + 1 Tbsp starch), stirring continuously to combine. Tip! Adding the starch slurry will give your sauce a thick, glossy consistency, just like the sauce served at Chinese restaurants. Note that different types of starch (e.g., potato starch vs. corn starch) can affect the thickening power, so adjust accordingly.
Step 6
Gently pat the pork dry with paper towels after marinating for about 10 minutes. Drain the settled starch sediment, keeping the thick white part at the bottom. Use a spoon to scoop the starch and mix it with the pork. If the starch is clumpy, use your hands to break it up and coat the pork evenly. Add about half of an egg white to achieve the right batter consistency. If the batter seems too thin, add a little more starch until it’s thick. Tip! A good indicator for the right batter consistency is when you can grab a piece of coated pork, and it holds together in a clump.
Step 7
Pour enough cooking oil into a frying pan to submerge the pork. To check the oil temperature, drop a small amount of batter; if it floats to the surface within 3 seconds, the oil is ready. Carefully add the coated pork pieces and fry them until golden brown for the first fry. Remove the partially fried pork, then increase the oil temperature and fry again for a second time until extra crispy. Tip! You don’t need to use a large amount of cooking oil.
Step 8
Serve the freshly fried, crispy Tangsuyuk with the warm, sweet, and sour special sauce. Homemade Tangsuyuk is so much more delicious than delivery, you might never want to order it again!
Step 9
This Tangsuyuk sauce is surprisingly simple to make! Make a generous batch and serve it for a family meal or as an impressive dish for guests. It’s the perfect choice to tantalize your taste buds.
