I usually use pork loin, tenderloin, or shoulder. Thigh or rump can be tough due to larger fibers. Clean and pat dry the meat. Prepare the vegetables: peel and wash the carrot. Cut into bite-sized pieces. Keep each type separate.

Cut the meat into finger-length strips. Marinate with 1 teaspoon seasoning powder, 1 tablespoon minced garlic, 1 teaspoon cooking wine (if available), and a pinch of ground pepper. Mix well and refrigerate for 20 minutes.

Mix 3 1/2 oz of Korean frying mix with 5 1/3 tablespoons water and 2 tablespoons vegetable oil to prevent sticking. Initially, the batter will be thick but will thin out. Let it rest for 15 minutes. If you don't have this mix, you can substitute with potato starch.

Coat the meat evenly with the batter. Heat a pan and add plenty of oil. Fry each piece of meat quickly until just firm at 340°F. Avoid frying on low heat as the meat can become tough. Remove and let cool on a plate.

Make the sweet and sour sauce: sauté the remaining minced garlic until fragrant, add the carrot and stir briefly, then add the onion and pineapple. Add the sauce ingredients and bring to a boil. Finally, add the cucumber and bell pepper to keep their vibrant color. (Easy ratio to remember: 1 soy sauce:2 vinegar:3 sugar, 12 water)

Fry the meat a second time until golden and crispy, then drain the oil. This step can be done using an air fryer. Preheat to 355°F for 5 minutes.