Pound the pork chops with a tenderizer or the back of a heavy knife until they are about 1/4” (1/2 cm) thick.

Cut the pounded pork into bite-sized pieces and transfer them to a medium-sized bowl.

In the bowl with the pork, add all the marinade ingredients except for the cornstarch and flour. Use your hands to massage the marinade into the meat, ensuring everything is well coated.

Let it marinate for about 15 to 20 minutes to enhance the flavors.

Combine the sauce ingredients in a small bowl and stir until well mixed; set aside.

Heat the oil in a heavy-bottomed skillet over medium-high heat until it reaches about 350°F (176°C).

Add the cornstarch and flour to the bowl with the marinated pork. Toss to coat the pork evenly.

Once the oil is hot, carefully add the coated pork chops to the skillet. Fry them for 1 to 2 minutes on each side or until they turn golden brown.

Remove the pork from the skillet and place it on a plate lined with paper towels to absorb excess oil.

Drain most of the oil from the skillet, leaving about 1 tablespoon.

Turn the heat back on to medium and add the minced garlic. Sauté until fragrant and golden, about 1 minute.

Pour in the sauce mixture. Cook and stir for a few minutes until the sauce reduces to a thin, syrupy consistency.

Add the cooked pork back to the skillet with the sauce. Toss a few times until the pork is well coated with the sauce.

Transfer everything to a serving plate and garnish with sliced green onions and fried garlic chips, if desired.