With a shape knife, cut the squid tube on one side to open like a book. Score the INSIDE of the squid tube in a cross section pattern. This is going to allow the squid to curl up when frying.
Marinate squid with 1 tbsp Shaoxing wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper and marinate for 15 minutes.
Chop garlic, green onions, and jalapenos and set aside.
In a large mixing bowl, combine 1 cup corn starch, 1/3 cup cornmeal, 1 tsp kosher salt, and 1 tsp white pepper and mix to combine.
Dredge squid in dry batter ensuring there are no bald spots on the tentacles or tubes.
Fry in batches at 385F for 2 minutes or until crispy and golden brown (oil should not drop below 350F). Set on a wire rack to cool and immediately sprinkle with white pepper and salt to taste.
To a hot wok, add 1 tbsp neutral oil and fry your garlic for 15 seconds, then add your green onion whites and diced jalapenos. Stir fry for 1 minute then add your squid. Garnish with thinly sliced serranos for extra heat and enjoy!