Panda Express Sweet And Sour Pork
5 cups salad oil (for deep frying)
16 ounces diced pork
1 cup plus 1 tablespoon cornstarch (divided use)
1/4 cup ketchup
1/2 cup sugar
1/2 cup vinegar
1 tablespoon water
5 ounces diced pineapple
12 ounces peas
Heat a clean wok on high heat for at least 10 seconds and add the oil. Heat oil until it flows like water when the wok is moved.
Mix the diced pork with 1 cup of cornstarch, then deep fry the pork pieces in the oil for 5 minutes. Remove oil and pork and drain well, saving the leftover oil.
Return 1 tablespoon oil to the wok, and add ketchup, sugar and vinegar. Stir until sauce boils.
Add 1 tablespoon cornstarch and the water to the wok; this will help thicken the sauce. Mix the sauce; and when it comes to a boil again, add the pineapple and return the pork to the wok. Stir well.
Sprinkle the peas on top, then serve. Enjoy!
Serves 2-3
From: Panda Express
Source: Veronica Hill - The Daily Press; Victor Valley, California
Are you serious? 5 cups of oil? Please check into this.
Yes. Please. 2-3 servings incorporates ingesting 5 cups of oil? Disgusting !!
How much oil for the sauce? Surely not 5 cups!
“5 cups salad oil (for deep frying)”. Most deep fryers contain several cups of oil. A friend of mine owns an Asian restaurant and his chefs deep fry a lot of their meat once coated. The oil is deep and hot and the time is short. I would rather use a deep fryer with a lid and mesh basket than a cook-top with a sauce-pan. Safer and quicker. 
Please read the rest of the receipe. It says to mix the leftover oil with the ketchup, etc, to make the sauce.
I Made this was so easy and amazing, served with rice and crispy stir fried veg…Thanks for the recipe going to make again for a family get together…Living in the UK but going to celebrate July 4th for my Hubby as he is American…again thanks for all your wonderful recipes. Keep them coming! 
1 cup plus 1 tablespoon cornstarch? Maybe it’s me but that sounds like an awful lot of cornstarch for thickening something.
PANDA EXPRESS SWEET AND SOUR PORK
5 cups salad oil (for deep frying)
16 ounces diced pork
1 cup plus 1 tablespoon cornstarch (divided use)
1/4 cup ketchup
1/2 cup sugar
1/2 cup vinegar
1 tablespoon water
5 ounces diced pineapple
12 ounces peas
Heat a clean wok on high heat for at least 10 seconds and add the oil. Heat oil until it flows like water when the wok is moved.
Mix the diced pork with 1 cup of cornstarch, then deep fry the pork pieces in the oil for 5 minutes. Remove oil and pork and drain well, saving the leftover oil.
Return 1 tablespoon oil to the wok, and add ketchup, sugar and vinegar. Stir until sauce boils.
Add 1 tablespoon cornstarch and the water to the wok; this will help thicken the sauce. Mix the sauce; and when it comes to a boil again, add the pineapple and return the pork to the wok. Stir well.
Sprinkle the peas on top, then serve. Enjoy!
Serves 2-3
From: Panda Express
Source: Veronica Hill - The Daily Press; Victor Valley, California
The recipe states the 5 cups of oil is for deep frying.
I’m pretty sure they do more to the pork than just dredge it in corn flour though, that wouldn’t really make the thick coating. It’s more like a batter.
The one cup of cornstarch is for coating the pork before you fry it, and I one tablespoon is for thickening