Prep time: 20 mins

Cook time: 15 min

Total: 35 min

Starch soaking: 1 hour

Marinating: 20 min


-10 oz pork, beef or tofu

-salt and pepper

-1/2 tsp minced ginger

-oil for frying


-1 cup cornstarch

-1 cup water

-2 beaten eggs


-1 cup water

-1 tbsp soy sauce

-4 tbsp sugar

-2 tbsp vinegar (or to taste)

-pinch salt

-1/4 cup pineapple juice

-thickening agent (2 tbsp cornstarch in 2 tbsp water)


-1/2 carrot, cut into slices

-1/4 onion, cut into chunks

-pineapple chunks

-1/2 red bell pepper, cut into 1-inch cubes

-1/2 persian cucumber, cut into chunks

-1 oz mushroom (optional)


  1. Combine corn starch and water into a large bowl and mix to combine. Let sit for 1 hour or until the starch sinks to the bottom of the bowl and solidifies.

  2. Season the pork with salt, pepper, and minced garlic. Let marinade for 20 minutes.

  3. While the meat is marinating, prepare your sauce. Heat 1 tbsp oil over medium heat in a sauce pan. Add the onions, carrots and bell peppers and cook until softened for about 6-7 minutes. Add the pineapple with juice, water, sugar, vinegar, and soy sauce. Stir to combine and let simmer for 3-4 minutes. Combine the thickening agent to the sauce. Continue to simmer for 2-3 minutes. Keep warm.

  4. Heat the pan with your frying oil.

  5. Drain the water from the corn starch and water mixture. Add the egg white and mix well until well combined. Add the pork (or your choice of protein) to the starch and mix to coat well. Carefully add a small batch of the pork to the frying oil and fry until crispy, about 3-4 minutes, ensuring you don't overcrowd the pan. Remove and drain on a paper towel. Repeat the process until all of the pork is cooked. Do a second fry of the pork, repeating the process.

  6. Serve the pork with the sweet and sour sauce on top or on the side as a dip. Enjoy!

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