Baek Jong-won's Kway Ba Rou

Cooking tips 💡

• Using high-purity potato starch instead of glutinous rice flour ensures the characteristic chewy texture when the coating absorbs moisture.
• If the batter is too thick, the coating will become heavy and prone to failure; it’s better to use a bit more water to achieve a slightly thick consistency.
• Unlike traditional sweet and sour pork where sauce is poured separately, authentic Kway Ba Rou involves stir-frying the meat directly in a sauce that has been reduced to a sticky, thick consistency.
• For those who enjoy cilantro, add it during the final stir or use as a garnish to achieve a restaurant-quality aroma.

Recommended for 🙋

• ⭐Those who want to recreate professional-grade crispy-on-the-outside, chewy-on-the-inside Kway Ba Rou at home.
• ⭐People curious about how to achieve a chewy fried crust using only potato starch without glutinous rice flour.
• ⭐Individuals seeking a dish where the sauce is stir-fried into the meat rather than poured on, resulting in lasting gloss and crispiness.