Ingredients

• 1 pound squid
• 2 cups corn starch or potato starch
• 2 teaspoons salt, divided
• 2 teaspoons cracked black pepper
• 2 thinly-sliced jalapenos
• 6 cloves garlic, minced
• 6 cups neutral oil
• 1 inch ginger, minced

Directions

1. Wash and  rinse the squid thoroughly with cold water. Clean each squid by removing vertebrae and head of squid. Cut open the body to remove the insides. Take the head and carefully cut right above the eyes so you are removing the eyes from the legs and discard. This will remove the beak as well.
2. Cut the body in 2-inch pieces and leave the legs whole.
3. Pat the squid dry and place in a bowl, then sprinkle a teaspoon of salt to the body of the squid first and mix, then add legs and continue to mix well, ensuring to get salt evenly coated on all areas of the squid.
4. Coat each squid with cornstarch til squid is fully-coates, shake excess corn starch off.
5. Deep-fry squid in oil at 325 degrees for approximately 40 seconds, very important not to overcook. Remove squid from oil and set aside on a strainer.
6. Now get a new frying pan and add a couple tablespoons of oiil and set burner on medium high.
7. Once oil is hot, add garlic and cook for a minute, stir constantly to prevent burning the garlic.
8. Now add the squid and remaining 1 teaspoon of salt into the the pan and toss for about another minute until all  of the squid is coated with the garlic.
9. Turn the heat off completely and add in the ginger, jalapeno, and black pepper, and toss thoroughly, the residual heat will wilt the jalapeno and release the flavors from the ginger.
10. Plate immediately and enjoy.