Recipes Salt-and-Pepper Squid with Chinese Five-Spice Powder 5.0 (2,125) 5 Reviews Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel and clove). "It's her version of a Super Bowl snack," says her son Humberto. "Most kids eat chips; we grew up eating squid." More Chinese Recipes By Wendy Leon Wendy Leon Instagram Wendy Leon is the matriarch behind Chifa, a Chinese Peruvian eatery in Los Angeles. Opened in 2020 by her son Humberto, the restaurant is the second incarnation of the original Chifa she founded in Lima, Peru, in 1975. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 35 mins Yield: 6 Ingredients 1/2 teaspoon Chinese five-spice powder Kosher salt Vegetable oil, for frying 2 large eggs Cornstarch, for dusting 1 pound cleaned squid—bodies cut into 1/2-inch rings, tentacles halved Freshly ground black pepper 1 teaspoon extra-virgin olive oil 2 scallions, chopped 2 garlic cloves, minced 2 tablespoons minced red onion 1/2 red jalapeño, seeded and minced Lime wedges, for serving Directions Preheat the oven to 400°. Set a large rack over a large rimmed baking sheet. In a small bowl, combine the five-spice powder with 1 teaspoon of salt. In a large saucepan, heat 1 inch of vegetable oil to 350°. In a shallow bowl, beat the eggs. Spread cornstarch in another shallow bowl. Working in four batches, dip the squid in the egg; squeeze out any excess egg. Dredge the squid in the cornstarch, shaking off any excess. Add the squid to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper. Repeat with the remaining squid. In a large skillet, heat the olive oil. Add the scallions, garlic, onion and jalapeño and stir-fry over high heat until fragrant, 2 minutes. Add the squid and stir-fry until just heated through. Sprinkle with the five-spice mixture. Transfer to a platter or shallow bowl and serve right away with lime wedges. Suggested Pairing A bright, berry-scented sparkling rosé. Rate it Print