Trim and wash the chives, then cut them into 3-inch lengths and set aside.
Remove the eyes from the squid and finely mince the head and tentacles.
In a mixing bowl, combine the flour, potato starch, salt, pepper, garlic, and beaten egg.
Slowly add water while stirring until the batter becomes slightly loose and smooth.
Gently fold in the chives and minced squid, making sure all pieces are well coated.
Heat a large nonstick skillet over high heat and add enough oil to coat the surface.
Once the oil shimmers and is very hot, pour the batter into the pan and spread it thinly to cover the edges without gaps.
Wait until the pancake easily lifts from the pan when gently shaken before flipping it over.
Cook each side for 1 minute on high heat, then 1 minute on medium heat per side.
If needed, lower to low heat and cook both sides for an additional minute, brushing oil on the edges to keep them crisp.
Continue frying to your preferred level of crispiness, watching carefully to prevent burning; flip as soon as white smoke appears.
Serve the pancake hot and crisp with your favorite dipping sauce and enjoy!
