Step 1

First, pat-dry the cleaned squids with a paper towel to remove excess moisture. Then slice it into half-inch rings or small bite-size pieces.

Step 2

Place the squids in the large mixing bowl and add salt, pepper, and Shao Xing wine. Mix it well for a few seconds then add egg white and cornstarch. Combine everything well until it become thick and sticky.

Step 3

In a bowl combine cornstarch, plain flour, and baking powder. Dredge each squid ring in the flour mix and toss the excess flour out. Then set them aside in a plate or tray.

Step 4

Heat the oil to high heat at about 350°F ( 180° C ). Fry the coated squids in the hot oil for 2-3 minutes or until crispy golden brown. Remove from oil and place them over the paper towel or wire rack. Fry with small batches and repeat the frying process until all the coated squids runs out.

Step 5

Heat the large wok/pan to medium heat, drizzle 1 tbsp of oil and stir fry the garlic for a few seconds then add the minced chillies and crushed Sichuan peppercorns. Stir it well for 8-10 seconds or until fragrant.

Step 6

Next, add the fried squids and sprinkle salt, pepper, and chicken powder. Toss it well for a few seconds until all the ingredients combine evenly.

Step 7

Finish with chopped spring onions and transfer to a serving plate. Serve immediately.