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.
Calamari
Sweet Chili Sauce
Method
Calamari
- 1
Prep the calamari
Trim the calamari tubes and separate into 1/2-inch rings; keep tentacles whole if small. Pat thoroughly dry with paper towels. Place the calamari in a bowl and pour the buttermilk over them, stirring to coat. Let sit 15 minutes at room temperature (or up to 1 hour refrigerated) to tenderize and help the coating adhere.
- 2
Make the dry coating
In a large shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, sea salt, black pepper, garlic powder, and paprika until evenly combined.
- 3
Heat the oil
In a heavy-bottomed pot or deep fryer, pour the vegetable oil to a depth of about 2 inches (approximately 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and float to the surface.
- 4
Dredge and fry
Working in small batches (do not overcrowd), remove calamari from buttermilk letting excess drip off, then toss in the flour mixture to coat thoroughly, pressing the flour onto the surface. Shake off excess. Carefully lower a single layer into the hot oil and fry 1.5–2 minutes until golden and crisp. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet (or paper towels) to drain. Fry remaining calamari in batches, keeping finished rings warm in a 200°F (95°C) oven if desired.
- 5
Sweet Chili Sauce
- 6
Combine base ingredients
In a small saucepan combine rice vinegar, water, and granulated sugar. Stir to dissolve sugar. Add the minced garlic, gochujang (or red chili paste), optional sambal oelek for additional heat, and fish sauce. Stir to combine.
- 7
- 8
Finish the sauce
Mix the 1 teaspoon cornstarch with 2 teaspoons cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook another 30–60 seconds until the sauce thickens slightly to a glossy, pourable consistency. Remove from heat and let cool to warm or room temperature — it will thicken a bit more as it cools. Taste and adjust salt/heat: add a little more fish sauce to increase umami, or a pinch more sugar if you prefer a sweeter dip.
- 9
Serve
Transfer the sweet chili sauce to a small dipping bowl. Serve alongside the hot calamari. Leftover sauce keeps refrigerated up to 1 week in a sealed container.
