Rinse the cleaned squid under cold running water to remove any excess debris, then pat dry and cut into rings about half an inch thick.

In a mixing bowl, combine all-purpose flour, cornstarch, baking soda, and a pinch of salt. Whisk in egg white and water to achieve a smooth batter.

Toss squid rings into the batter to ensure each piece is fully coated.

In a large wok or frying pan, heat enough oil to reach 2-3 inches deep to 350°F (175°C).

Drop battered squid rings into the hot oil in small batches and fry for about 2-3 minutes until golden brown.

Remove squid using a slotted spoon and place on paper towels to drain excess oil.

In a separate skillet, heat oil and sauté chopped scallions and red chilies for about 30 seconds.

Combine fried squid with the stir-fried scallions, chilies, salt, and white pepper; serve immediately.