Heat 2 to 3 inches of vegetable oil in a large sauce pan to 375°F. Mix together flour, cornstarch, five spice, salt and pepper. Toss squid in flour mixture, shaking off excess. Working in batches, deep fry the squid until lightly golden, about 1 minute. Remove carefully and transfer to a paper towel lined plate. Continue until all the squid is deep fried. Season the squid with additional salt and pepper to taste, if desired. Serve with our recipe for Gochujang Aioli (see our Here’s How) garnished with cilantro and lime wedges.
Here’s How: Gochujang Aioli
1. Whisk together 1 egg yolk and 1 clove grated garlic in a bowl. In a separate bowl, combine 4 tablespoons olive oil, 4 tablespoons vegetable oil and half teaspoon sesame oil.
2. While whisking, pour the oil mixture into the egg mixture drop by drop. Continue whisking until the mixture is thick and all the oil is emulsified.
3. Whisk in 2 tsp gochujang, 1 ½ teaspoons lime juice, and 1 ½ teaspoons honey. Season to taste with salt.
*Gochujang is a Korean hot pepper paste available at local Asian grocers.