For pork: Mix 2 tbsp soy sauce and 1 tsp cornstarch together; pour over pork and marinate for 20 minutes. Drain meat and place in a small plastic bag. Add 1-2 tbsp House-Autry Pork Breader and shake to lightly coat meat. Remove from bag and set aside.
For tempura batter: Combine 1/3 cup cornstarch, 1/4 cup House-Autry Pork Breader, water, egg white and 1 tsp canola oil. Mix well to eliminate lumps. Add seasoned pork, coating completely. Working in small batches, deep fry in 375° oil until batter puffs up and pork turns golden brown, about 2 minutes. Remove and drain on paper towels.
For sauce: whisk together 2 tbsp soy sauce, 2 tbsp cornstarch, sugar, vinegar, ketchup and pineapple juice. Bring ingredients to a boil in a small saucepan over medium heat. As sauce thickens add pineapple chunks, peppers and carrot. Add reserved pork and cook until vegetables are slightly tender and pork is thoroughly heated.
