Taiwanese-Style Crispy Pork Chops

1. One at a time, place each pork chop in a large, resealable plastic bag and pound the chop into a thin (1/2 to 1/4-inch thickness) scallopini and set aside in the refrigerator.
2. When all the pork chops have been pounded, create a marinade by combining the soy sauce, michiu wine, white pepper, five-spice, char siu sauce, and micro-planed garlic in a small mixing bowl. Once the marinade has been created, pour it into a large resealable plastic bag. Place the pork chops into the bag and seal, squeezing out as much air as possible. Allow the pork chops to marinate for several hours, turning the bag every so often, to allow all the flavours to develop.
3. When the pork chops have marinated for several hours, build a breading station by placing sweet potato starch, beaten egg, and Panko bread crumbs in 3 separate plates. Bread each of the pounded pork chops by first dredging each in the sweet potato flour, then in the egg mixture, and finally in the Panko bread crumbs.
4. Once each of the pork chops have been breaded on both sides, heat enough vegetable oil to fill a large, heavy-bottomed frying pan to a depth of about 1/2 inch over medium high heat and fry the pork chops, turning once, until golden brown on both sides and cooked through.
5. Serve accompanied by plain white rice, noodles, or a simple vegetable.