Cut the spare ribs into bite-sized pieces.
Optionally, massage cornstarch into the ribs and rinse with water to draw out impurities and unwanted odors. Pat completely dry with paper towels.
Marinate the ribs with salt, sugar, MSG, soy sauce, oyster sauce, cooking wine, and black pepper. Massage for a few minutes until all the liquid is absorbed into the meat.
Add the minced garlic, potato starch, and baking powder. Mix well to form a thin batter coating each piece.
Heat frying oil to 300°F (150°C). Fry the ribs in batches for 3 minutes, then remove them using a slotted spoon.
Increase the oil temperature to 350°F (180°C) and double fry the ribs for 90 seconds until wonderfully crispy. Remove and let drain.
In a wok, heat the honey until bubbling. Toss in the scallions and sliced Thai chilies and stir briefly.
Add the crispy fried ribs into the hot honey sauce and toss until perfectly coated. Garnish with crushed roasted peanuts for extra texture and serve immediately.
Cook it hands-free.
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