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Ingredients
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Crispy Calamari
Sweet & Sour Sauce
Garnish
Method
Crispy Calamari
Prepare calamari
Pat calamari dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Leave tentacles whole. Drying thoroughly ensures a crisp coating.
Season and dredge
In a shallow bowl, whisk together flour, cornstarch, salt, pepper, and garlic powder. In a second bowl, beat the eggs. Working in batches, toss calamari rings and tentacles lightly in the beaten eggs, then dredge in the flour mixture, shaking off any excess.
Heat oil
Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.
Fry calamari
Fry calamari in small batches (do not overcrowd) for 1 to 2 minutes until golden and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a small pinch of salt. Repeat with remaining calamari. Keep fried calamari warm in a low oven (200°F / 95°C) while finishing the sauce.
Sweet & Sour Sauce
Prepare sauce base
In a small bowl mix rice vinegar, sugar, ketchup, soy sauce, and 1/2 cup water until sugar mostly dissolves. In a separate tiny cup, stir 1 tablespoon cornstarch into 1 tablespoon cold water to make the slurry (ensure smooth).
Cook aromatics and peppers
Heat 1 teaspoon vegetable oil in a medium skillet over medium heat. Add minced garlic and ginger; sauté 20–30 seconds until fragrant but not browned. Add sliced red and green bell peppers and sliced red chili (if using); cook 1 to 2 minutes to soften slightly but keep a crunch.
Thicken sauce
Stir the cornstarch slurry again and slowly pour into the simmering sauce while stirring. Continue to simmer 1–2 minutes until sauce thickens to a glossy coating consistency. Taste and adjust seasoning: add a pinch more sugar if needed for sweetness or a splash more vinegar for brightness.
Coat calamari (two options)
Option A (recommended for optimal crispness): Serve sauce alongside and spoon over each portion just before eating so calamari remains crisp. Option B (for saucier dish): Toss fried calamari quickly in the hot sauce in the pan for 10–15 seconds to coat, then transfer to serving plate.
Finish & Serve
Arrange fried calamari on a platter. If using Option A, spoon sauce over or place in a bowl for dipping. Sprinkle scallions and toasted sesame seeds over the top. Serve immediately with lemon wedges on the side.