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From - Hunan Cookbook
Blanch the baby squid in a pan of hot water briefly for about 1 minute, then transfer to a bowl of ice-cold water. The squid should shrink a little from the cooking.
To make the stuffing, mix all of the ingredients, except the chicken, together in a bowl. Adjust the seasoning if necessary, then mix in the chicken mince.
Drain the squid, then dust with cornflour and stuff each squid tube with the stuffing, taking care not to overfill them. The squid should only be slit open on one side.
Cover the opening, where the stuffing is exposed, with sesame seeds.
Heat a glug of oil in a wok until nearly smoking and shallow-fry the squid, sesame side down, on a high heat until golden. The oil should cover half of the squid. Be careful as this will splash a lot. Once the sesame seeds are golden, turn the squid over and cook the other side. It should take no more than 6 minutes altogether.
When the squid is ready, remove to a plate, dress with the Sichuan chilli sauce and serve.