Kingchops Irvine

About This Fantastic Chinese Restaurant

In 1961, there was a popular porkchop rice bento shop in Ximending, Taipei City called “Jing Yuan Pai Gu”. The founder, Mrs. Hu Chen Jing Lan, was very good at making Porkchops. She used black pepper as the main seasoning, which was slightly sweet and very popular among the patrons.
Decades later, the second generation of the Jing Yuan family immigrated to the United States, bringing the most authentic good taste of Porkchop that has been passed on for 60 years to Los Angeles.
The signature fried Porkchop are the hometown flavor that many Taiwanese flock to taste. It continues the exclusive marinating and frying skills of the old restaurant in Ximending. The Jing Yuan Porkchops are crispy on the outside and tender on the inside, with a thin coating sprinkled with black pepper with a rich aroma. After hand-tenderized, the meat slices have a tender texture, and the meat is quite juicy when you bite into it. It is neither greasy nor greasy, and has a sweetness in aftertaste. When combined with black vinegar, the sweetness of the meat is even more outstanding. It is a good taste that people will never get tired of eating.
The chicken legs marinated in the same way also need to be fried, retaining the elastic meat texture of the chicken legs and not being too greasy. After pouring the black vinegar on it, one can devour the the chicken leg in just a few bites.
Now the second generation has retired. The son of the third generation and his friend opened Kingchops in Irvine, which has been in business for ten years this year.
We hope everyone will come and try our 60-year-old exclusive taste. Porkchop rice, chicken leg rice, Porkchop noodles, and chicken leg noodles are all our signature dishes. We hope you will support us!