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In a large, heavy wok or saucepan, heat the oil until very hot. Put cornstarch in a shallow bowl. Mix in Chinese 5-spice, cayenne pepper, and salt. Put the eggs in another shallow bowl. Dip the calamari into the eggs, but don't oversaturate. Then dredge calamari in the cornstarch mixture and shake off excess. Working in batches, add to the hot oil and fry until golden brown, about 1 minute. Transfer to a cookie sheet lined with paper towels. Sprinkle with more salt and pepper. Keep warm in the oven until ready to serve. Sprinkle with chopped cilantro and squeeze of lemons. To make the Dipping Sauce: Combine together the mayonnaise, sambal oelek, and chili sauce. Serve along side the calamari. Notes: Sambal oelek can be found at specialty markets and some local grocery stores. You can substitute this with sriracha sauce.
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Aged Chinese black vinegar — malty depth for dumplings and sauces
Peanut dipping sauce — satay skewers, spring rolls, noodles
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Universal thickener — sauces, stir-fry slurry, crispy coating
Chunky chili garlic paste — stir-fries, noodles, dipping sauces