Ingredients

• 2/3 cup cornstarch
• 2/3 cup all-purpose flour
• 2 tsp black pepper
• 2 tsp Szechuan peppercorns
• 2 tsp sea salt, plus more for sprinkling
• about 4 cups sunflower oil, for frying
• 14 oz squid, cleaned and cut into rings
• 3 scallions, sliced
• 1 green chili, sliced
• 1 red chili, chopped
• 1/2 cucumber, thinly sliced
• 1 red onion, chopped
• 1/2 cup rice vinegar
• 1 tbsp granulated sugar
• 2 tsp fish sauce

Equipment

• Deep pan or wok
• Kitchen thermometer
• Slotted spoon
• Large mixing bowl
• Paper towels

Instructions

1. Make the dipping sauce first: in a small bowl, stir together the rice vinegar, granulated sugar, fish sauce, chopped red chili, cucumber, and red onion until the sugar fully dissolves. Set aside so the flavors mingle while you fry.
2. In a large bowl, whisk together the cornstarch, all-purpose flour, black pepper, Szechuan peppercorns, and 2 teaspoons sea salt. This seasoned coating is what gives the squid its crackly crust.
3. Line a tray or plate with paper towels and keep extra salt nearby for finishing. This lets you drain the squid the moment it comes out of the oil so it stays crisp.
4. Pour about 3 inches of oil into a deep pan or wok and heat to 350F. If you do not have a thermometer, drop in a cube of bread; it should turn golden brown in about 20 seconds when the oil is ready.
5. Toss the squid in the flour mixture until every piece is well coated, shaking off the excess. Fry in small batches for about 2 minutes each, until the coating is crisp and pale gold. Crowding the pan drops the temperature and makes the squid soggy.
6. Lift the squid out with a slotted spoon and drain on the paper towels, sprinkling with a little more salt while still hot. Pile onto a plate, scatter with scallions and green chili, and serve right away with the dipping sauce alongside.