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Using the back of a knife, lightly tenderize the pork chops. Slice into strips about 2 inches long and ½ inch thick.
In a mixing bowl, combine the pork strips with salt, black pepper, white pepper, baking soda, soy sauce, and Shaoxing wine (if using). Mix well and let marinate for 15 minutes. Add the beaten egg and stir until evenly coated.
Spread the cornstarch onto a large plate. Dredge each piece of pork in the cornstarch, pressing firmly to ensure an even coating. Shake off excess.
Preheat the air fryer to 400°F. Arrange the pork in a single layer in the basket without overcrowding. Spray generously with oil, flip, and spray the other side. Air fry for 9–11 minutes until golden and crisp. Transfer to a wire rack. Cook in batches if needed.
If you don't have an air fryer, you can also deep-fry the pork strips.
Heat 1 tablespoon of oil in a wok over medium-high heat. Add the jalapeño, red chili, green onion, and garlic. Stir-fry until fragrant, about 1 minute.
Add the crispy pork strips and toss quickly to combine. Sprinkle in the seasoning mixture a little at a time while tossing to coat evenly, about 30 seconds.
Transfer to a serving plate and enjoy hot with rice and vegetables.