Begin by gently pounding the bone-in thin cut pork chops to about 1/4" thickness, ensuring even cooking. Slice them into bite-sized pieces for maximum crispiness.

In a bowl, combine garlic powder, Shaoxing wine, sesame oil, honey, light soy sauce, and lemon juice to create a flavorful marinade. Massage this mixture into the pork pieces and let marinate for at least 15-20 minutes.

Pour vegetable oil into a heavy skillet to a depth of about 1 inch. Preheat the oil over medium-high heat until it reaches approximately 350°F (176°C).

In a shallow dish, mix equal parts cornstarch and all-purpose flour. Dredge the marinated pork pieces in the mixture, ensuring each piece is evenly coated.

Once the oil is hot, add the coated pork pieces in batches, frying for 1-2 minutes on each side until golden brown and crispy. Use a slotted spoon to remove and place on a paper towel-lined plate.

In the same skillet, lower the heat and add minced garlic, cooking until fragrant. Stir in any remaining marinade and cook until the sauce becomes syrupy.

Add the fried pork back into the skillet with the sauce, tossing gently until each piece is fully coated. Serve immediately, garnished with sliced green onions or fried garlic.