Kung Pao Calamari Recipe
Lightly dusted and fried, tossed in a Kung Pao sauce with stir – fried vegetables, toasted almonds and green onions
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Ingredients
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Calamari & Coating
Vegetables & Aromatics
Kung Pao Sauce
Finish & Garnish
Method
Calamari & Coating
- 1
Prep calamari
Pat the calamari rings and tentacles very dry with paper towels. Excess moisture prevents a crisp coating.
- 2
Make coating mix
In a shallow bowl combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp kosher salt and 1 tsp white pepper. Beat 1 egg in a separate bowl to make an egg wash.
- 3
Coat calamari
Toss calamari in the egg wash so pieces are lightly coated, then dredge in the flour-cornstarch mixture, shaking off excess. Place coated calamari on a wire rack for 5 minutes to set.
- 4
Heat oil and fry
Pour about 3 cups neutral oil into a deep skillet or wok to a depth of 1–1.5 inches. Heat to 350°F (175°C). Fry calamari in batches 45–60 seconds per batch until golden and crisp; do not overcrowd. Remove to a paper-towel-lined tray and keep warm in a low oven (200°F / 95°C) while you make the sauce and vegetables.
Vegetables & Aromatics
- 5
Prep vegetables
Peel and thinly slice the garlic cloves. Peel and mince the ginger to yield about 1 tablespoon. Trim scallions and slice whites and greens separately on the diagonal. Remove seeds from the red bell pepper and cut into 1/2-inch dice. If using zucchini or cucumber, cut into 1/4-inch half-moons. Break dried red chilies in half if using (remove seeds to reduce heat).
- 6
Toast almonds
In a dry small skillet over medium heat toast 1/2 cup slivered almonds, stirring, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate.
Kung Pao Sauce
- 7
Mix sauce
In a bowl combine 3 tbs low-sodium soy sauce, 2 tbs black or rice vinegar, 1 tbs hoisin, 1 tbs Shaoxing wine, 1 tsp sugar and 1/2 tsp sesame oil. Stir until sugar dissolves. In a separate small cup whisk 1 tsp cornstarch with 2 tbs cold water to make a slurry; set aside.
- 8
Stir-fry aromatics
Heat a wok or large skillet over high heat until shimmering. Add 1 tbs neutral oil and swirl. Add the dried chilies and fry briefly (10–15 seconds) until aromatic but not burnt. Add the sliced garlic, minced ginger and scallion whites; stir-fry 20–30 seconds until fragrant.
- 9
Cook vegetables
Add the diced red bell pepper and zucchini (if using). Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.
- 10
Finish sauce
Pour the prepared sauce mixture into the wok and bring to a simmer, scraping up any browned bits. Stir the cornstarch slurry to recombine then pour into the sauce, stirring continuously until sauce thickens and becomes glossy, about 30–45 seconds. Taste and adjust seasoning (add a pinch of salt or a splash more soy if needed).
Assembly & Finish
- 11
Toss calamari in sauce
Return the fried calamari to the wok with the sauce and vegetables. Toss quickly but gently for 30–45 seconds just to coat the calamari with sauce without overcooking it. The calamari should remain crisp at the edges and tender inside.
- 12
Garnish and serve
Turn off the heat and stir in the toasted almonds, scallion greens, and 1 tsp sesame seeds if using. Sprinkle 1/4 tsp cracked black pepper. Transfer to a warmed serving plate and serve immediately as an appetizer or over steamed rice as a main.