Kung Pao Calamari Recipe
Carrots – Cashews – Hot Chiles Sweet And Spicy Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sauce
In a small bowl, mix together soy sauce, rice vinegar, brown sugar, and sesame oil. Set aside.
- 2
Coat the Calamari
In a bowl, toss the calamari with cornstarch until evenly coated.
- 3
Fry the Calamari
In a large skillet or wok, heat the vegetable oil over medium-high heat. Fry the calamari in batches until golden brown and crispy, about 1-2 minutes per batch. Remove and drain on paper towels.
- 4
- 5
Combine Everything
Return the fried calamari to the skillet, add the prepared sauce, and toss everything together. Cook for an additional 2-3 minutes until heated through.
- 6
Serve
Garnish with roasted cashews and chopped green onions. Serve immediately.
