Mix the pork together with soy sauce, sugar, salt, and white pepper. Let marinate, at room temperature (this will help it cook faster than if it’s straight from the fridge) while you prepare the rest of the ingredients.

Lightly whisk the egg in a large bowl. In separate bowl, whisk together the cornstarch and potato starch. Set aside.

In another small bowl, make the sauce by whisk together the water, sugar, ketchup, rice vinegar, soy sauce and salt. Set aside. Chop the peppers and pineapples.

Place a cooling rack over a rimmed baking sheet lined with paper towels. Heat an 1-2 inches of oil in a high-sided, heavy bottomed pot, skillet, or wok over medium high heat until oil reaches 350°F.

Work in batches to throughly coat several pieces of pork in the egg, then the corn/potato starch mix, shaking off the excess. Use a pair of tongs to gently add the pork to the hot oil, being careful not to crowd the pan. Cook until golden brown and crispy, about 5-6 minutes, flipping as needed. Drain the pork on your prepared rack. Repeat until all the pieces are cooked.

Add the sauce ingredients a large skillet or sauté pan and bring to a simmer over medium heat. When bubbly, whisk in the 1 tablespoon of cornstarch whisked with 1 tablespoon of water and cook, stirring, until the sauce comes to a boil and starts to thicken. Stir in the peppers and pineapple and remove from the heat. Add the pork and toss throughly to coat and enjoy immediately.