Place the garlic cloves in a blender and add 2/3 cup of water. Blend into garlic juice.

Pour the garlic juice into a bowl and add soy sauce, rice wine, sugar, salt, five-spice powder, white pepper, and cornstarch. Mix well.

Rinse the pork chops and pat dry with paper towels. Make small cuts in the white parts of the pork chops to prevent curling when frying. Use a meat mallet to pound the pork chops evenly thin.

Place the pounded pork chops into the marinade and mix well by hand. Cover with plastic wrap and refrigerate for four hours.

After marinating, mix the pork chops again by hand and add 1 1/2 tablespoons of cornstarch. Prepare a plate with tapioca starch and coat the prepared pork chops with it.

Let the coated pork chops sit for 5 minutes. Heat a frying pan with enough oil over medium heat. When the oil reaches about 320°F (160°C), place the pork chops in the pan. Do not move them initially; wait until they set before flipping. Fry until both sides are golden brown, then remove. You can sprinkle with pepper salt or chili powder if desired.