- 1 large dried squid (about 4 ounces)
- ⅓ cup potato starch
- ¼ cup plus 2 tablespoon all-purpose flour
- pinch baking powder
- ¼ teaspoon salt
- 1 egg
- ⅓ cup reserved squid soaked water
- 4 to 5 cups vegetable oil
For soy vinegar dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- ¼ teaspoon hot pepper flakes (optional)
- ½ teaspoon sesame seeds
- Separate the arms and body of squid. Remove the bone that looks like plastic inside the squid.
- Use scissors to cut the body of the squid crosswise into ½-inch-wide pieces. Separate the arms into pieces with the scissors. Soak in 2 to 3 cups cold water for 4 to 5 hours until soft and flexible.
- Drain and pat dry with paper towels. Reserve the water from soaking.
- Mix the squid with 2 tablespoons flour with your hands to coat evenly. Set aside.
- Combine potato starch, the remaining ¼ cup flour, salt, baking powder, egg, and the reserved squid soaking water in a mixing bowl. Mix well with a fork.
- Heat the vegetable oil in a 10 to 12 inch pan over medium-high heat until it reaches 350 F. Drop a small spoonful of batter into the heated oil. If the batter floats to the surface in a second, the oil is hot enough for cooking.
- Dip each piece of squid into the batter to coat well. Carefully place the coated squid pieces, a few at a time, into the hot oil. Cook, turning a few times, until the batter is light golden and crunchy, about 1 to 2 minutes total. Transfer the cooked squid to a strainer. Repeat with the remaining squid pieces.
- When the squid pieces have all been fried once, fry them again, 3 to 4 minutes until very crunchy and golden brown. Drain on a paper towel-lined plate.