Ingredients

Method

In a large bowl, combine the cornstarch, salt, black pepper, and Chinese five-spice powder.

Add the squid pieces to the bowl and toss them to coat evenly with the cornstarch mixture. Shake off any excess cornstarch.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Working in batches, carefully add the coated squid pieces to the hot oil and fry for 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer the cooked squid to a paper towel-lined plate to drain.

After frying all the squid, carefully pour off all but 1 tablespoon of the oil from the skillet or wok.

Return the skillet or wok to medium-high heat and add the green onions, red chili pepper (if using), and minced garlic. Stir-fry for about 1 minute, or until fragrant.

Add the fried squid back to the skillet or wok and toss to combine with the garlic, green onions, and chili pepper.

Transfer the salt and pepper squid to a serving platter and serve immediately.