Chilli Squid Recipe
Make Chilli Squid Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Squid & Coating
Chilli Sauce
Finish & Garnish
Method
Squid & Coating
- 1
Prepare the squid
Clean the squid: separate tubes from tentacles. Remove innards and transparent quill from tubes, rinse under cold water. Pat tubes dry with paper towel. Slice tubes into 1/2-inch rings; leave tentacles whole or cut in half if large. Place squid in a bowl and season with 1/2 tsp of the salt and 1/2 tsp of the pepper; toss to coat.
- 2
Make the dry mix
In a shallow bowl combine the all-purpose flour, cornstarch, remaining 1/2 tsp salt and 1/2 tsp black pepper. Mix thoroughly to remove lumps.
- 3
Coat the squid
Working in batches to avoid crowding, dredge the squid rings and tentacles in the flour-cornstarch mixture, shaking off excess to create an even, light coating.
- 4
Fry the squid
Heat vegetable oil in a deep skillet or pot over medium-high heat to approximately 350–360°F (175–180°C). Fry squid in small batches for 1 to 1 1/2 minutes until golden and crisp — be careful not to overcook to avoid rubbery texture. Use a slotted spoon to transfer squid to a wire rack or paper towels to drain. Keep warm in a low oven (about 200°F / 90°C) while you make the sauce.
Chilli Sauce
- 5
Prepare sauce ingredients
While frying the squid, measure and have ready the minced garlic, ginger, sliced fresh chillies, chilli paste, ketchup, rice vinegar, soy sauce, sugar and water. Mix the 1 tsp cornstarch with 1 tablespoon water to make a slurry; set aside.
- 6
Cook the sauce
In a large skillet or wok, heat 2 tablespoons neutral oil over medium heat. Add minced garlic and ginger and stir-fry for 20–30 seconds until fragrant but not browned. Add sliced fresh chillies and the red chilli paste; stir for 15–20 seconds to release aroma.
- 7
Build the sauce
Add the ketchup, rice vinegar, light soy sauce, caster sugar and 3 tablespoons water to the pan. Stir and bring to a gentle simmer so the sugar dissolves, about 1–2 minutes.
- 8
Thicken sauce
Stir the cornstarch slurry again (it may settle) and slowly pour into the simmering sauce while stirring. Cook for 30–60 seconds until sauce thickens to a glossy, clingy consistency. Taste and adjust: add a little more sugar if too sharp, or 1 tsp more vinegar if you want more tang.
Finish & Garnish
- 9
- 10
Plate and garnish
Transfer chilli squid to a serving platter. Scatter sliced spring onions, chopped coriander and sesame seeds over the top. Serve immediately with lime wedges on the side for squeezing.