Kung Pao Calamari Recipe
chili-garlic sauce | ginger-soy slaw | sesame seed
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
Preparation Steps
- 1
Prepare the Slaw
In a bowl, mix together the shredded cabbage, grated ginger, soy sauce, and a drizzle of sesame oil. Toss until the cabbage is coated and set aside.
- 2
Coat the Calamari
Toss the calamari rings in cornstarch until well-coated. Shake off any excess cornstarch.
- 3
Fry the Calamari
In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the calamari in batches and fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
- 4
Make the Sauce
In a small bowl, combine chili-garlic sauce and soy sauce. Stir well.
- 5
Combine and Serve
In the same skillet, add the fried calamari and pour the sauce over it. Toss to coat evenly. Serve the calamari over the ginger-soy slaw and sprinkle with toasted sesame seeds and chopped green onions.
