Calamari Cornstarch Dredged & Fried, With Fried Jalapeño Rings, In A Sweet & Spicy Chili Sauce, Topped With Sweety Drop Peppers Recipe

Rinse calamari tubes and tentacles; pat dry. Slice tubes into 1/4-inch rings if not already sliced. Pat dry again to remove excess moisture.

In a shallow dish, whisk together cornstarch, salt, black pepper, paprika, and garlic powder to create the dredge.

Toss calamari pieces in the dredge until evenly coated; shake off excess.

Line a plate with paper towels for draining.

Heat vegetable oil in a deep, heavy pot or wok to 360-365°F (180-185°C).

Fry calamari in batches for 2-3 minutes until crisp and lightly golden; use a slotted spoon to transfer to the paper towels to drain.

Wash jalapeños; remove stems. Slice into 1/4-inch rings and remove seeds for milder heat.

In a bowl, whisk together flour, cornstarch, baking powder, and salt. Add cold water or club soda and whisk to make a smooth, thick batter.

Dip jalapeño rings into the batter, allowing excess to drip off.

Heat oil for frying to 360-365°F (180-185°C); use about 2 cups of oil (or enough to maintain a shallow fryer).

Fry jalapeño rings in batches for 2-3 minutes until crisp and lightly browned. Transfer to paper towels to drain.

In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes.

Bring to a gentle simmer and cook 2-3 minutes, whisking to blend. If the sauce is too thick, whisk in a little water to reach desired consistency.

Remove sauce from heat. If desired, reserve a portion for dipping on the side.

To serve, arrange calamari on a platter. Drizzle a portion of the sauce over the calamari, or serve on the side for dipping.

Top with fried jalapeño rings and sweet drop peppers. Garnish with sliced green onions.