Taiwanese Lamb Chops

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 egg, lightly beaten
• 2 tablespoons soy sauce
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1 tablespoon ketchup
• 1 tablespoon oyster sauce
• 1 1/2 teaspoons sesame oil
• 1 tablespoon cornstarch
• 1/4 teaspoon pepper
• 8 boneless lamb chops (about 1/2 inch thick)
• 2 tablespoons ketchup
• 2 tablespoons oyster sauce
• 2 teaspoons sesame oil
• vegetable oil, for shallow frying
• all-purpose flour, for dusting

Recipe

• 1 make the marinade: combine all the marinade ingredients in a big bowl; mix well.
• 2 add in the lamb chops and stir to coat evenly; let stand at room temperature for 20 minutes or cover and refrigerate for up to 4 hours.
• 3 make dipping sauce: combine all the dipping sauce ingredients in a small bowl; mix well; set aside.
• 4 pour oil to a depth of 1 inch in a 2-quart saucepan; heat to 350° f on a deep-frying thermometer.
• 5 working in batches, remove lamb chops from marinade, drain briefly, and dust evenly with flour, shaking off excess.
• 6 slide the chops into the hot oil and fry, turning once, until golden brown and cooked through, about 2 minutes on each side.
• 7 remove with a slotted spoon and drain on paper towels; keep warm while you cook the remaining chops.
• 8 arrange lamb chops on a serving plate and serve with dipping sauce.