Kung Pao Calamari Recipe

Prepare calamari

Pat the cleaned calamari rings and tentacles very dry with paper towels. Excess moisture prevents a crisp coating.

Make coating batter/dry mix

In a bowl whisk together the all-purpose flour, cornstarch, sea salt, black pepper, and baking soda until evenly combined. Add the cold water and whisk quickly to form a thin batter that clings lightly to the calamari; batter should be slightly runny. If you prefer a dryer crisp, dip calamari into the dry mix first then into cold water or into the batter—both approaches work.

Heat oil

In a medium Dutch oven or deep pan heat 3–4 cups neutral oil to 350°F (175°C). If you don't have a thermometer, drop a small bit of batter into the oil; it should sizzle and rise steadily.

Fry calamari

Working in small batches (do not overcrowd), dredge or batter the calamari pieces and gently lower into the oil. Fry 1 to 1 1/2 minutes until golden and just crisp — squid cooks quickly. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Keep warm in a single layer in a low oven (200°F/95°C) while you finish other components.

Blanch or flash sauté broccoli

Bring a pot of salted water to a boil. Blanch broccoli florets for 30–45 seconds until bright green and just tender, then immediately plunge into ice water to stop cooking. Drain thoroughly. Alternatively, heat 1/2 tablespoon oil in a skillet over medium-high and toss broccoli 1–2 minutes until bright and slightly tender; remove and set aside.

Toast peanuts if needed

If your peanuts are not roasted, toast them in a dry skillet over medium heat 3–4 minutes until aromatic, stirring, then coarsely chop. Set aside.

Combine sauce ingredients

In a small bowl whisk together ponzu, soy sauce, rice vinegar, sesame oil, grated ginger, mirin (or sugar), and sugar/honey until combined. If you prefer a slightly thicker glaze, mix the 1/2 teaspoon cornstarch with 1 teaspoon cold water to form a slurry and stir into the sauce.

Warm the sauce

Heat 1 tablespoon cooking oil in a skillet over medium heat. Add the white parts of the sliced scallions and the minced garlic, sauté 20–30 seconds until fragrant. Pour in the ginger-ponzu mixture and 2 tablespoons vegetable stock or water and bring to a gentle simmer. If you used the cornstarch slurry, simmer 30–45 seconds until sauce slightly thickens. Taste and adjust salt or acidity.

Toss broccoli and peanuts in sauce

Add the blanched broccoli and about half of the chopped roasted peanuts to the pan with the warmed ginger-ponzu sauce. Toss briefly to coat, 30–45 seconds.

Combine calamari with sauce (briefly)

Add the fried calamari to the skillet and toss quickly just to coat — do not simmer, or the calamari will toughen. This step should take 15–30 seconds; the coating should remain crisp while picking up sauce flavor.

Plate

Transfer the sauced calamari and broccoli to a serving platter or individual plates. Spoon any remaining sauce over top.

Garnish with spicy mayo and scallions

In a small bowl mix mayonnaise, sriracha, and lime juice until smooth. Drizzle or dot the sriracha mayonnaise over the calamari. Scatter the remaining sliced scallion greens, the rest of the chopped roasted peanuts, and toasted sesame seeds (if using) over the dish.

Serve

Serve immediately so the calamari remains crisp. Provide extra ponzu or sriracha mayo on the side if desired.