Cut the pork into cubes and combine it with the egg white, rice wine, salt, and ground white pepper. Mix and massage the meat for 30 seconds, then marinate it in the refrigerator for at least 40 minutes.

In a small bowl, combine ketchup, brown sugar, white vinegar, lemon juice, cornstarch, salt, and water. Set aside.

Combine cornstarch and tapioca starch in a large bowl. Dust about ½ cup of the mixture onto a baking sheet.

Give the meat a mix to redistribute the marinade. Working one at a time, coat a piece of pork in the dry mixture, then place it on the prepared baking sheet.

Heat about 1 inch of oil to 350°F and fry the pork in batches until golden brown, approximately 6-7 minutes. Transfer the fried pork to a baking sheet lined with paper towels to absorb excess oil. Allow the pork to rest for at least 15 minutes.

Increase the oil temperature to 400°F and fry the pork a second time for 1-2 minutes. This additional fry ensures a super crispy crust.

Heat one tablespoon of oil in a large pan over medium heat. Add the garlic and onions and cook for 1 minute. Increase the heat to medium-high, add the peppers, and cook for another 2 minutes. Finally, add the sauce mixture and cook until it thickens. Add the cooked pork and toss to coat everything. Serve immediately.