Ingredients

• 300g pork tenderloin (cut into strips)
• 1 egg
• 3 tbsp cornstarch
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp white pepper
• Vegetable oil (for frying)
• 3 tbsp ketchup
• 2 tbsp white vinegar
• 2 tbsp sugar
• 1 tbsp light soy sauce
• 1/2 cup water
• 1 tsp cornstarch (for thickening)
• 1 tbsp water (for thickening)
• White sesame seeds (for garnish)

Steps

1. Cut pork tenderloin into strips and marinate with salt and white pepper for 10 minutes.
2. Whisk the egg, then mix with cornstarch and flour to form a batter. Coat the pork strips evenly with the batter.
3. Heat oil in a wok to 160°C (320°F), fry the pork strips until golden brown. Remove and drain.
4. Increase oil temperature to 180°C (350°F), fry the pork strips again for 30 seconds until crispy. Drain on paper towels.
5. In a separate pan, combine ketchup, white vinegar, sugar, soy sauce, and water. Bring to a boil and stir well.
6. Mix cornstarch with water to make a slurry, add to the sauce, and cook until thickened.
7. Add the fried pork strips to the sauce, toss quickly to coat evenly.
8. Garnish with white sesame seeds and serve immediately.