The method
5 steps · 30 min
- 01
Pat squid bone-dry; toss in seasoned cornstarch-rice flour blend.
- 02
Fry at 375°F in batches until pale gold and crisp; drain.
- 03
In dry wok, sizzle garlic and jalapeño in a slick of oil.
- 04
Return squid; scatter in scallions, toasted salt and peppers.
- 05
Toss hard for 20 seconds; serve immediately.
