In a bowl, season the squid with salt and white pepper. In a separate shallow dish, combine the cornstarch and all-purpose flour. Dredge the squid rings in the flour mixture, ensuring they are evenly coated.
In a small bowl, combine the salt, white pepper, five-spice powder, and sugar for the spicy salt mix. Stir well and set aside.
Heat cooking oil in a large wok or deep pot over medium-high heat until it reaches 170-180°C (340-350°F). Carefully deep-fry the coated squid in batches for about 2-3 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
Pour out most of the cooking oil, leaving about 1 tablespoon in the wok. Sauté the minced garlic and minced red chili (if using) over medium heat until fragrant.
Add the deep-fried squid back into the wok. Sprinkle the spicy salt mix and chopped scallions over the squid. Toss quickly to combine everything evenly. Serve immediately.
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