Sweet & Spicy Calamari Recipe

Prepare and marinate calamari

Rinse the squid rings and tentacles under cold water and pat thoroughly dry with paper towels. Place in a bowl and sprinkle with 1 tsp salt and 1 tsp black pepper. Add 2 minced garlic cloves, 2 tbs light soy sauce, 1 tbs rice wine (or dry sherry) and 2 tbs cornstarch. Toss to coat evenly. Let sit 10–15 minutes while you prepare the batter — the cornstarch will help tenderize and give a light glaze under the batter.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 1 tbs rice flour, and 1 tsp baking powder. Stir in the lightly beaten egg white. Gradually whisk in 1/2 cup very cold club soda or beer until you have a smooth, slightly thick batter that will coat the back of a spoon. Keep batter chilled in the refrigerator until ready to fry.

Dust calamari

Lightly dust the marinated calamari with 2 tbs extra cornstarch — this gives an extra-crisp exterior and helps the batter adhere. Shake off any excess cornstarch.

Heat oil

Pour about 2 cups neutral frying oil into a heavy-bottomed skillet or pot to create a 1½–2 inch deep frying pool. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

Fry calamari

Working in batches (do not overcrowd), dip the dusted calamari pieces into the chilled batter to coat, letting excess drip off, and carefully lower into the hot oil. Fry each batch 1.5–2 minutes until golden and crisp. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Keep fried calamari warm in a 200°F (95°C) oven while you finish remaining batches.

Cook sauce

While the last batch fries, heat 1 tbs vegetable oil in a small skillet over medium heat. Add 2 cloves finely minced garlic and 1 tsp minced ginger and sauté about 30 seconds until fragrant (do not brown). Add 3 tbs honey, 2 tbs rice vinegar, 2 tbs ketchup, 1 tbs chili paste, 1 tbs soy sauce and 2 tbs water; stir to combine and bring to a low simmer.

Thicken sauce

Mix 1 tsp cornstarch with a small splash of cold water to make a slurry, then whisk it into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy, syrupy consistency. Remove from heat and stir in 1/2 tsp sesame oil. Taste and adjust heat or sweetness — add more chili paste for heat or an extra teaspoon of honey if you prefer sweeter.

Toss calamari in sauce

Place the fried calamari in a large bowl, pour the warm sweet & spicy sauce over it, and toss quickly to coat evenly. Work in one or two batches so the sauce remains glossy and the calamari stays crisp. If you prefer saucier calamari, reserve some sauce to serve on the side.

Transfer sauced calamari to a serving platter. Garnish with 2 tbs thinly sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with lemon or lime wedges on the side for squeezing over. For best texture, eat right away so the coating remains crisp.