Typhoon Shelter Corn Ribs

Toast ½ cup panko in a dry wok or medium skillet over medium heat, tossing often, until golden brown, about 3 minutes. Transfer to a small bowl and add ¼ cup store-bought fried garlic, ¼ tsp. finely ground white pepper, ¼ tsp. MSG or shiitake mushroom powder, ½ tsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; mix to combine. Set panko mixture aside. Wipe out and reserve wok.

Using a cleaver or chef’s knife, trim 2 ears of corn, husked, then cut in half crosswise. Working one at a time, stand each piece on a cut end and slice vertically through core into quarters, resting the knife’s cutting edge on corn and knocking the back of knife with your hand to force it through core. (You should have 8 wedges per ear.)

Cook corn in a medium pot of boiling salted water, stirring occasionally, until kernels are tender, about 5 minutes; drain, shaking off excess water.

Meanwhile, stir 1 Tbsp. plus 1½ tsp. light or regular soy sauce, 1 Tbsp. plus 1½ tsp. well-stirred chili crisp, and remaining ½ tsp. sugar in a small bowl until sugar is dissolved.

Heat 2 Tbsp. vegetable oil in reserved wok over high until beginning to smoke. Cook 2 scallions, cut into 2" pieces, one 2" piece ginger, peeled, finely chopped, 4 garlic cloves, thinly sliced, and 2 red Thai chiles, thinly sliced, stirring constantly, until garlic is golden brown, about 1 minute. Immediately add corn and soy sauce mixture. Cook, tossing constantly, until corn is lightly browned, about 30 seconds. Remove from heat and add reserved panko mixture; toss to combine.

Transfer corn ribs to a medium bowl. Do Ahead: Panko mixture can be made 2 weeks ahead. Store airtight at room temperature.