Crispy Taiwanese Pork Cutlets
['4 (½"-thick) boneless pork loin chops (about 1 lb.)', '⅓ cup soy sauce', '⅓ cup unseasoned rice vinegar', '2 Tbsp. soy paste', '2 tsp. granulated sugar', '½ tsp. freshly ground black pepper', '¼ tsp. freshly ground white pepper (optional)', '¼ tsp. ground cinnamon', '¼ tsp. Five-Spice Powder', '1½ cups Chinese sweet potato starch', 'Vegetable oil (about 3 cups; for frying)', 'Gochugaru (fine Korean red pepper powder; for serving; optional)', 'A deep-fry thermometer']
Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef’s knife to pound meat, moving knife back and forth across the surface, to ⅛"–¼" thick. The surface will be jagged and textured.
Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.
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