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Make the tangsuyuk batter by combining the potato starch and water in a bowl. Mix them well. Leave it for about 1 hour (or until the starch sinks in the bowl completely) on the kitchen bench. When the starch and water separate, gently discard the water. Combine the starch with the egg whites. Mix them well. (It will be stiff at first, so you might want to use a fork or equivalent tool to mix.)
Combine the pork with the marinade and mix them well. Set aside (in the fridge) until needed.
Add the pork (from step into the batter bowl (from step 1). Mix them well.
Fill a wok with a generous amount of oil and bring it to boil until it reaches 175 C / 350 F (or boiling). (It takes about 5 mins.) Add the battered pork into the wok one at a time and cook the meat. (It takes about 1 to 2 mins to cook.) Make sure the wok doesn't get crowded. Scoop out the meat and move them onto kitchen paper to soak away the excess oil. Repeat this with the remaining meat.
In a separate pan, pour the sweet and sour sauce into the pot. Heat the sauce on medium high heat until it bubbles up. Add the carrots into the sauce and boil for 1 min. Add the remaining fruit and vegetables and boil the sauce a further 2 mins. Add the thickening agent and stir constantly until the sauce thickens. Remove from the heat.
Return to the wok. Heat the oil again until it reaches 175 C / 350 F (or boiling). Deep fry all the meat (from step briefly again to make it crispier. (The wok can be crowded this time.) Scoop out the meat and place it onto kitchen paper.
Serve the meat on a plate with the sweet and sour sauce over it. Alternatively, you can serve the meat on a plate and the sauce in a separate bowl. (FYI, some restaurants also serve a Korean dipping sauce for your fried meat. If you want, you can try the meat with it instead of the sweet and sour sauce.)