Taiwanese Pork Chop and Rice

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1. 1Step 1: On work surface using meat mallet or the side of heavy cleaver, pound pork chops on both sides to a 1/3-inch thickness.
2. 2Step 2: In large bowl, whisk together soy sauce, rice cooking wine, vinegar, sugar, garlic, sesame oil, black pepper, five spice powder and white pepper. Stir in egg and 3 tablespoons sweet potato starch. Add pork chops, turning to coat. Cover and chill at least 2 hours or overnight.
3. 3Step 3: Remove pork from marinade; pat dry. Discard marinade. Place remaining sweet potato starch on plate. Dredge pork in starch to coat well on both sides. Set aside.
4. 4Step 4: In large skillet over medium-high heat, heat 1-inch vegetable oil to 350°F. Cook pork chops one at a time 1 to 2 minutes per side or until golden and crispy. Remove to a rack or paper towel lined tray.
5. 5Step 5: Optional: For extra crispy pork chops; repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack or tray.
6. 6Step 6: Serve with choice of sides and rice.