In a bowl, combine Shaoxing wine, soy sauce, and five-spice powder (if using). Add the pork chops, ensuring they are well-coated, and allow them to marinate for at least one hour or, for optimal flavor, overnight. In a separate container, mix ketchup, Worcestershire sauce, black vinegar, hoisin sauce, maple syrup, sesame oil, and water to create the sauce. Set aside.

When ready to cook, pour oil into a deep pot, filling it halfway, and heat it to 375°F (190°C). Meanwhile, in a mixing bowl, blend ice water, flour, baking soda, and 1 tablespoon of cornstarch. Pour this batter over the marinated pork chops, stirring until evenly coated.

Carefully lower the coated pork chops into the hot oil in small batches, frying each portion for approximately 3 minutes. Transfer to a paper towel-lined plate to drain. For a crispier texture, refry the pork chops for an additional 1 to 2 minutes just before incorporating them into the sauce.

In a wok set over medium heat, add a tablespoon of oil (you may use a portion of the frying oil). Swirl it around to coat the wok’s surface, then pour in the prepared sauce mixture. Allow it to come to a simmer.

To thicken the sauce, combine the remaining tablespoon of cornstarch with an equal amount of water, forming a slurry. Stir this into the simmering sauce until it reaches a smooth, glossy consistency. Introduce the fried pork chops, tossing them gently until they are thoroughly coated.

Transfer the pork chops to a serving plate and garnish with toasted sesame seeds and chopped scallions. Serve immediately.