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Prepare cuttlefish by first separating the tentacles.
Then cut off the fins so that the flesh is as flat as possible.
Score the flesh halfway through going in one direction. Each cut should be 5mm apart. Then score in the perpendicular direction to create a checkerboard like design. Then cut into 2-3 inch squares.
Add the cuttlefish into a bowl along with the remaining marinade ingredients. Mix well and set aside white you make the coating flour.
In a separate bowl mix together corn starch and flour.
Add the marinated cuttlefish into the bowl and coat each piece well until there are no longer any more wet spots.
Fry at 385F for 2-3 minutes then remove.
Prepare your garlic, chilies, and green onion by giving them a fine chop.
Add them into your pan along with 1 tbsp of oil. Stir for 30 seconds.
Add the fried calamari into the pan as well. Add more white pepper and salt to taste. Stir well then serve.