- Combine the pork and marinade ingredients in a bowl. Mix well, cover, and refrigerate.
- Check on the batter mix. When the starch and water separate, pour out the water from the bowl of starch. Add the egg whites and mix well. Use a fork to mix if it’s too thick.
- Remove pork from the fridge and combine with batter. Mix them well and set aside in fridge until needed.
- Fill a wok with oil. Heat it up over medium-high heat until it reaches 170°C. It should take about 5 mins.
- Dip a piece of pork in the oil to test if the wok is hot enough. If it sizzles, it’s ready.
- Add pork pieces into the oil one at a time. Use tongs to split them apart if they stick to each other. Make sure the wok is not too crowded and fry in batches if you need to until they are crispy and turn light golden brown (5-7 mins). Dish out the meat onto kitchen towels to soak up excess oil. Repeat with remaining meat is used up.
- Then, return all the meat to the wok and deep fry again briefly until they are crispy and golden brown (about 3-4 mins). Dish out and set aside.
To Prep the Sauce
- Add sweet and sour sauce mix to the pot and boil for 1 min.
- Add potato starch mix to the sauce. Stir constantly until the sauce thickens. Remove from the heat.
- Serve Tangsuyuk on a plate and pour the sweet and sour sauce over it. Garnish with thinly sliced onions and a sprinkle of black sesame seeds.