Ingredients
400 g pork tenderloin (about 14 oz), 1 egg.
Seasonings
500 g (about 1 lb) peanut oil (100 g or about 1/2 cup will be absorbed), 25 g (about 3 tablespoons) sesame seeds, 15 g (about 1 tablespoon) each salt and Shaoxing wine, 10 g (about 2 teaspoons) each MSG, soy sauce, and wet cornstarch slurry.
Instructions
1. Cut the pork tenderloin into 1 cm thick slices, score both sides evenly in a crosshatch pattern, then cut into strips 3.5 cm long and 1.5 cm wide. Place in a container and marinate with salt, MSG, Shaoxing wine, and soy sauce until flavorful.
2. In a bowl, combine egg whites and wet starch, stirring into a batter. Heat peanut oil in a wok over medium heat to 350°F (180°C). Dip each pork strip into the batter, then coat thoroughly with sesame seeds. Fry until cooked through, then remove. When the oil temperature rises to 400°F (200°C), return the pork to the wok and fry again until golden brown. Remove, drain excess oil, and plate. This dish is golden in color, crispy on the outside and tender on the inside, with a savory and aromatic flavor.