Sweet & Spicy Calamari Recipe

Pat the cleaned squid rings and tentacles dry with paper towels. Place in a bowl and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Add minced garlic, 1 tbsp light soy sauce and 1 tbsp rice wine to the squid. Toss to coat, cover, and refrigerate for 10–15 minutes while you prepare the batter and sauce. Do not marinate longer than 30 minutes to avoid toughening the squid.

In a medium bowl whisk together 3 tbsp all-purpose flour, 3 tbsp cornstarch and 1 tsp baking powder until evenly combined.

Slowly add about 3 fl oz cold sparkling water and whisk just until a slightly thick, bubbly batter forms. The texture should be light and coat the back of a spoon — avoid overmixing.

Heat 2 cups vegetable oil in a heavy skillet or small deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and rise steadily.

Working in batches to avoid crowding, dredge the marinated squid pieces in a very light dusting of extra flour (use a tablespoon from pantry if needed), then dip into the batter to coat evenly, letting excess drip off.

Fry each batch for 1.5–2.5 minutes until golden and crisp. Use a slotted spoon to transfer the fried calamari to a wire rack or paper towel–lined tray to drain. Maintain oil temperature between batches.

While frying, combine 6 tbsp sweet chili sauce, 1 tbsp rice vinegar, 1 tsp soy sauce, 1 tbsp honey, 1 tsp sambal oelek (or Sriracha) and 1 tsp grated fresh ginger in a small saucepan.

Warm the sauce over low heat, stirring until honey is dissolved and sauce is glossy, about 2–3 minutes. Do not boil aggressively. Taste and adjust heat or sweetness as desired.

Thinly slice 3 cherry red peppers and slice 2 scallions on the diagonal. If using cilantro, pick leaves and set aside.

Place the drained fried calamari in a large bowl. Pour the warm sweet & spicy sauce over the calamari and toss gently to coat every piece.

Add the sliced cherry red peppers and most of the scallions, toss once more to combine. Transfer to a serving platter.

Garnish with remaining scallions, cilantro leaves (if using), and lime wedges. Serve immediately so the calamari remains crisp.