Marinate the pork chops in a mixture of Shaoxing wine, soy sauce and five spice powder and set aside for an hour in fridge.
Make the sauce by combining ketchup, Worcestershire, vinegar, hoisin, plum syrup, sesame oil, and 1/2 cup water. Mix well and set aside. Take your chops out.
In a separate bowl, combine 3 tbsp ice water, 2 tablespoons flour, 1/2 teaspoon baking soda, and 1 tbsp cornstarch. Pour over chops and mix until coated.
Spray avocado oil on cutlets and air fry for 10 min, 350F, flipping halfway. Drain on paper towels.
Fry your ají amarillo and scallion whites and remove.
Spray pan with avocado oil, over medium heat. Pour in your sauce mixture and bring to a simmer, then mix your water corn starch slurry in and mix until thick and glossy.
Toss your air fried chops in sauce . Plate and garnish with toasted sesame seeds and chopped scallion.
