Crispy Tangsuyuk - Korean Sweet & Sour Pork

Mix 1 cup of potato starch with 1 cup of water and let it sit for 20 minutes until the starch settles at the bottom. Carefully pour out the water, keeping only the starch layer.
1 cup potato starch, 1 cup water
Slice the pork into pieces about 1cm thick and 4cm long. Season with salt, MSG (if using), and pepper.
300 g pork lion or tenderloin, 1 pinch salt, 1 pinch MSG, 5 turns black pepper
Cut the vegetables for the sauce, slice the cucumber, carrot, and onion into thin pieces.
30 g cucumber, 30 g carrot, 30 g onion
To the settled starch, add 4 tbsp cooking oil and 1/2 egg white. Mix until it reaches a mayonnaise-like consistency. If needed, add a bit more oil to adjust the thickness. Check the thickness in the Youtube video.
4 tbsp cooking oil, 1/2 egg white
Add the pork to the starch batter and coat well.
Heat oil to 180°C (355°F). Using your hands, clump the battered pork and drop into the hot oil. Fry for about 5 minutes.
After 1 minute, gently separate any pieces that are sticking together.
Once done, remove from the oil and fry a second time for extra crispiness.
To make the sauce, combine water, soy sauce, vinegar, and sugar in a pan. Bring to a boil, then add the vegetables.
180 ml water, 2 tbsp Korean soy sauce, 3 tbsp vinegar, 3.5 tbsp sugar
Add the starch slurry (3 tbsp water + 1 tbsp potato starch) a little at a time while stirring, until the sauce thickens to your desired consistency.
3 tbsp water, 1 tbsp potato starch