Crispy Squid Recipe

Prepare the squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Drying thoroughly helps the coating adhere and yields crispier results.

Set up dredging station

In a shallow bowl combine the all-purpose flour, cornstarch, breadcrumbs (if using), salt, black pepper and garlic powder; mix well. In a second bowl whisk the eggs with 3 tablespoons milk or water until smooth.

Coat the squid

Working in batches to avoid crowding, toss squid rings and tentacles into the egg wash to coat, let excess drip off, then transfer to the dry mixture and press gently so the flour mix adheres evenly. Shake off excess coating and place on a tray while you heat the oil.

Heat oil

Pour at least 1"–2" of vegetable oil into a heavy skillet or small pot (about 1 cup for a skillet) and heat over medium-high until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 40–60 seconds.

Fry the squid

Fry the coated squid in small batches (do not overcrowd) for 1.5–2 minutes per batch, until golden brown and crisp. Tentacles may take slightly less time. Use a slotted spoon or spider to remove and drain on a wire rack or paper towels. While frying remaining batches keep cooked squid warm on a low oven rack (200°F / 95°C).

Season immediately

Sprinkle each batch lightly with a pinch of salt immediately after frying to season while still hot.

Sauté aromatics

In a small saucepan or skillet, heat 1 tablespoon neutral oil over medium heat. Add the minced garlic and chilies (or red pepper flakes). Cook, stirring, for 30–45 seconds until fragrant but not browned.

Build the sauce

Add the gochujang or sambal (if using), rice vinegar, soy sauce, and honey. Stir to combine and bring to a gentle simmer for 1 minute.

Thicken and finish

Mix 1/2 teaspoon cornstarch with 2 tablespoons cold water to make a slurry and stir it into the simmering sauce. Cook 30–60 seconds until slightly thickened. Remove from heat and stir in 1/2 teaspoon toasted sesame oil. Adjust sweetness, heat, or acidity to taste by adding a little more honey, vinegar, or soy sauce.

Garnish

Stir in thinly sliced scallions and reserve sesame seeds for sprinkling on the finished dish.

Place the fried squid in a large bowl or serving platter. Drizzle the spicy chili-garlic sauce over the squid (or serve the sauce on the side for dipping). Toss gently to coat if serving tossed, or arrange squid and spoon sauce beside it for dipping.

Garnish with sliced scallions, toasted sesame seeds, and a few sprigs of cilantro or parsley. Serve immediately with lemon wedges for squeezing over the squid.

Leftovers: keep sauce and squid separate; re-crisp squid in a 375°F (190°C) oven for 4–6 minutes.