Sweet & Sour Calamari Strips Recipe
Japanese Panko - Tangy Chili Sauce
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Ingredients
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Calamari
Breading
Sauce (Tangy Chili)
Frying & Finish
Method
Calamari
- 1
Prepare squid
Rinse squid tubes and tentacles under cold water. Pat completely dry with paper towels. Slice tubes into 1/2-inch wide strips across the grain. Leave tentacles whole or halve if large. Place in a bowl and toss with 1 tsp salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Let sit 10 minutes while other components are prepared.
Breading
- 2
Make batter
In a shallow bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder. In a separate bowl beat 1 large egg with 1/2 cup cold water until just combined. Add the egg mixture to the dry mix and stir lightly to make a slightly lumpy batter (do not overmix). This will produce a thin batter to help panko adhere.
- 3
Prep panko
On a tray combine 1.5 cups panko breadcrumbs and 1/2 cup fine dry Japanese panko (for extra crispness). If desired, pulse briefly in a food processor for a slightly finer texture but keep some larger flakes for crunch.
- 4
Coat calamari
Working in small batches, dredge the seasoned calamari strips first in the flour/cornstarch dry mix (shake off excess), then dip into the batter to coat, and finally press into the panko mixture so the panko adheres evenly. Place breaded strips on a wire rack; let rest 5 minutes so coating sets. Repeat until all calamari is coated.
Frying & Finish
- 5
Heat oil
Pour about 3–4 cups neutral oil into a heavy pot or deep fryer to reach a 2–3 inch depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown within 30–45 seconds.
- 6
Fry calamari
Fry the breaded calamari in batches (do not overcrowd) for 1.5–2 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Maintain oil temperature between 325–350°F by adjusting heat.
- 7
Serve
Season hot fried calamari lightly with a pinch of salt if desired. Arrange on a serving plate with lemon wedges, sprinkle with toasted sesame seeds and sliced scallions just before serving so they stay vibrant and crunchy.
Sauce (Tangy Chili)
- 8
Combine sauce ingredients
In a small saucepan combine 1/2 cup ketchup, 3 tbsp rice vinegar, 1 tbsp soy sauce, 3 tbsp sugar, 1 tbsp gochujang (or chili garlic paste), 2 tbsp sweet chili sauce, 1 tsp grated fresh ginger, 1 minced garlic clove and 2 tbsp water. Whisk until smooth.
- 9
Simmer and thicken
Bring the sauce to a gentle simmer over medium-low heat for 2–3 minutes, stirring frequently to dissolve the sugar. Stir in 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and simmer another 30–60 seconds until the sauce thickens to a glossy, pourable consistency. Taste and adjust balance with extra vinegar for tang, sugar for sweetness, or chili paste for heat.
- 10
Finish
Remove sauce from heat and let cool slightly. Spoon the tangy chili sauce into a small bowl for dipping, or lightly toss 1/3–1/2 of the fried calamari in the sauce just before serving for a glazed version while keeping the rest plain for dipping.