Sweet Chili Calamari Recipe

Prepare squid

Pat the squid dry with paper towels. Slice tubes into 1/2-inch rings and leave small tentacles whole. Drying thoroughly helps achieve a crisp coating.

Make batter

In a shallow bowl, whisk together the eggs and cold water until smooth. In another shallow bowl, combine the all-purpose flour, cornstarch, salt, and black pepper and mix well.

Dredge calamari

Working in batches (do not overcrowd), toss the squid pieces lightly in the flour-cornstarch mixture so they are coated, then dip into the egg wash, and finally return to the dry mixture for a light double-coating. Shake off excess.

Heat oil

Pour neutral oil into a heavy pot or deep fryer to a depth of about 2 inches (approximately 3-4 cups for a medium pot). Heat the oil to 360°F (182°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise immediately without browning too fast.

Fry calamari

Fry the calamari in small batches (about 4-6 pieces per batch depending on pot size) until golden and crisp, about 1–1.5 minutes per batch. Use a slotted spoon or spider to transfer the fried calamari to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if desired while finishing remaining batches.

Combine sauce ingredients

While frying the last batch of calamari, combine Thai sweet chili sauce, soy sauce, rice vinegar, grated ginger, minced garlic, honey, and 2 tablespoons water in a small saucepan and stir to combine.

Heat and thicken

Bring the sauce to a gentle simmer over medium-low heat. Mix the 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry, then whisk it into the simmering sauce. Cook for 1 minute until glossy and slightly thickened. Remove from heat and stir in the toasted sesame oil. Taste and adjust: add a pinch more honey if you want sweeter, or 1/2 teaspoon extra rice vinegar for more tang.

Toss with calamari

Place the fried calamari in a large mixing bowl. Pour the warm glaze over the calamari and toss gently but quickly to coat evenly. Work in single layers or two quick tosses so the coating stays crisp; avoid over-handling which can make the crust soggy.

Transfer the glazed calamari to a serving platter. Sprinkle the sliced green onions and toasted sesame seeds over the top. Add cilantro leaves if using and arrange lime wedges alongside for squeezing. Serve immediately while hot and crisp.