Thai Chili Calamari Recipe

Prepare and pat dry

Rinse cleaned calamari under cold water and pat thoroughly dry with paper towels. Cut tubes into 1/2-inch rings if not pre-sliced. Keep tentacles whole or halve large ones. Chill briefly in refrigerator while preparing batters to remove excess moisture.

Set up dredge and batter

In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Add 1/2 cup cold water and whisk until a slightly thick batter forms (should coat the back of a spoon). Place 1/4 cup cornstarch in a separate shallow dish for dusting the calamari.

Heat oil

Pour 4 cups vegetable oil into a heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, oil is ready when a small breadcrumb sizzles and browns in about 30–40 seconds.

Coat and fry

Working in small batches (to avoid crowding), lightly dust the calamari rings and tentacles in the 1/4 cup cornstarch, shaking off excess. Dip each piece into the batter, letting excess drip back into the bowl, then carefully lower into hot oil. Fry until golden and crisp, about 1.5–2 minutes per batch depending on size. Do not overcook or calamari will be tough. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Finish

Once all calamari is fried, give a light additional sprinkle of kosher salt (to taste) over the hot pieces and gently toss to distribute.

Adjust sauce

In a small bowl combine 3/4 cup sweet Thai chili sauce with 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice. Stir to loosen and brighten the sauce. Taste and adjust — add up to 1 teaspoon more rice vinegar for tang or 1 teaspoon honey if you want it sweeter.

Prepare garnishes

Thinly slice radishes on a mandoline or very sharp knife. Thinly slice green onion on the bias. Pick leaves from cilantro stems and gently rinse and pat dry. Toss radish slices with a pinch of salt and 1/2 teaspoon lime juice to slightly pickle and tone the bite (optional).

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon sriracha, 1/2 teaspoon fresh lime juice, 1/4 teaspoon minced garlic and 1/8 teaspoon salt. Whisk until smooth and adjust heat by adding more sriracha to taste. Refrigerate until ready to serve.

Plate warm calamari in a shallow pile on a serving platter. Drizzle or spoon some of the adjusted sweet Thai chili sauce over the calamari (reserve extra in a ramekin for dipping). Dot the plate with sriracha aioli (use a squeeze bottle or spoon to make decorative dots). Scatter thin radish slices, cilantro leaves, and sliced green onion over the top for freshness and crunch. Serve immediately while the calamari is hot and crispy.