This Chinese Salt and Pepper Squid (Chinese fried calamari) has tender pieces of squid coated in a crispy cornstarch crust tossed with salt, white pepper, and spicy chili peppers. The homemade seasoning rivals even the best takeout.
Pair Salt and Pepper Squid with my easy Yu Choy Sum recipe for the perfect weeknight dinner!
This Chinese Salt and Pepper Squid is super easy and quick to make! You'll need to marinate the squid for about 30 minutes, but aside from that, everything can be done in 20 minutes or less. And let me tell you, this squid is crispy - like, really crispy. I'll show you all my secrets to getting that delectable crunch.
This is Chinese stir-fry done right. It's fast, quick, and made with just a few ingredients so that the main ingredient shines through. The seasoning is spicy, salty, and utterly crave-worthy. It's made with garlic, ginger, spicy chili peppers, and Cantonese-style salt and pepper seasoning. It is so tasty; you'll want to eat it with everything.
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🧂 Ingredients
- Squid - any squid product can be used for my salt and pepper squid recipe, including whole squid, baby squid, squid tubes, squid rings, and tentacles - make sure to clean the squid.
- Shaoxing wine - we use Shaoxing wine to marinate the squid to tenderize it and mask any fishy odors.
- Corn starch and flour - are used for the crispy coating. They create a light and crisp crust with a slight crunch when used in equal amounts.
- Salt - to enhance all the flavors of the dish. One of the three ingredients in salt and pepper spice powder.
- MSG - some people are a bit squeamish about MSG, but it's totally fine to eat. MSG gives this stir fry so much umami and richness.
- White pepper - freshly grounded for the best flavor.
- Garlic, ginger, and red chilis - are the main flavor base of our stir fry.
🔪 Instructions
Step 1. Marinate squid
Combine squid pieces with Shaoxing wine in a medium-sized bowl. Massage it gently with your hands for fifteen seconds, then transfer it to the refrigerator to marinate for at least 30 minutes.
The Shaoxing wine will flavor the squid and help mask any fishy odors.
Step 2. Make seasoning mix
This is the seasoning mix that Chinese restaurants use for their "Salt and Pepper" menu items. Add salt and MSG to a pestle and mortar and gently pound into a fine powder. Pour the seasoning mix into a small bowl and mix with ground white pepper.
Step 3. Coat squid pieces
Combine all-purpose flour, cornstarch, and ½ teaspoon of the seasoning mix in a medium-sized bowl. Working in several batches, grab a handful of squid and drop it in the starch mixture.
Toss starch all over the squid pieces until they’re evenly coated. Transfer dredged squid pieces to a baking sheet, and repeat with the remaining squid.
Step 4. Deep fry squid
Heat 1 inch of oil in a Dutch oven, high-walled pot, or wok to 350°F (175°C) over medium-high heat. Drop a handful of the dredged squid into the oil, ensuring not to overcrowd the pot. Don't touch stir the squid for the first 30 seconds to avoid the crust from falling off. Fry for 1-2 minutes until the squid pieces turn golden brown.
Transfer to a large plate lined with paper towels. Wait for the oil to reach 350°F (175°C) again, then repeat with the remaining squid pieces.
Step 5. Fry the aromatics
Heat a well-seasoned wok over medium-high heat. When the wok starts smoking gently, add oil to the wok. Immediately add minced ginger and garlic and stir fry for 20 seconds. Ensure you stir fast and frequently so the garlic doesn't burn. Next, add sliced chili peppers and stir fry for another 20 seconds.
Step 6. Toss squid with aromatics
Add the fried squid to the wok and do a few quick tosses to evenly coat the fried squid with the aromatics. Sprinkle ½ teaspoon of the seasoning mix and continue tossing for 15 seconds. After that, turn off the heat and serve the squid immediately.
Optional: Do a double fry if you want the absolute CRISPIEST squid. Let the squid rest for 10 minutes in the refrigerator, and then heat the oil to 400°F (200°C). Then re-fry the squid for 30 seconds to 1 minute. The squid will go a few shades darker but will become incredibly crispy.
💭 Top Tips
- Don't skimp on the marination time! This step is crucial to tendering and removing fishy odors from the squid - especially if you're using lower-quality squid.
- Fry the squid in batches! If you fry it all at once, the pot will get overcrowded, and the oil temperature will drop significantly. You'll end up with soggy and greasy squid.
- Use freshly grounded white peppercorns for the best flavor. It's a game-changer.
- Avoid stirring the squid for the first 30 seconds when you drop it in the hot oil to prevent the crust from falling off.
- Stir quickly and frequently to prevent burning the aromatics.
🥡 Storage & Leftovers
Storing: Store Chinese squid stir fry in an air-tight container in the refrigerator for up to 3 days.
Reheating: To reheat, heat a well-seasoned wok over medium heat until lightly smoking, and fry for 1-2 minutes until warmed through.
📖 Recipe FAQs
Serve with a bowl of steaming rice and leafy Chinese vegetables.
Any part of the squid (except the innards and beaks) can be used for Chinese-style salt and pepper squid. I enjoy the texture of the tentacles the most, but every part of the squid tastes delicious. If you use squid tubes, score them to provide extra texture.
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📋 Recipe
Chinese Salt and Pepper Squid
Equipment
- 1 wok
Ingredients
Squid
- 400 g squid (whole squid, baby squid, squid tubes, or squid tentacles, cut into rings or bite-sized pieces)
- ½ cup Shaoxing wine
Seasoning mix
- 1 teaspoon ground white pepper
- 1 teaspoon coarse kosher salt
- ¼ teaspoon MSG
Starch mixture
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon seasoning mix (from above)
Aromatics
- 1 tablespoon neutral oil
- 2 thai chili peppers (cut lengthwise, sliced thinly, and seeds removed)
- 5 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- ½ teaspoon seasoning mix (from above)
Instructions
- Marinate squid: Combine squid pieces with Shaoxing wine in a medium-sized bowl. Massage it gently with your hands for fifteen seconds, then transfer it to the refrigerator to marinate for at least 30 minutes.
- Prepare seasoning mix: Add salt and MSG to a pestle and mortar and gently pound into a fine powder. Pour the seasoning into a small bowl and mix with freshly ground white pepper.
- Prepare starch mixture: Mix all-purpose flour, cornstarch, and ½ teaspoon of the seasoning mix in a medium-sized bowl.
- Coat squid pieces: Working in several batches, grab a handful of squid and drop it in the starch mixture. Toss starch all over the squid pieces until they’re evenly coated. Transfer dredged squid pieces to a baking sheet, and repeat with the remaining squid.
- Deep fry squid: Heat 1 inch of oil to 350°F (175°C) in a dutch oven, wok, or high-walled pot over medium-high heat. Drop a handful of the dredged squid into the oil, making sure not to overcrowd the pot. Fry for 1-2 minutes until the squid pieces turn a light golden brown. Transfer to a large plate lined with paper towels, and repeat with the remaining squid pieces. Allow oil to come back to 350°F (175°C) before frying each batch.
- Fry aromatics: Heat a well-seasoned wok over medium-high heat until smoking. Add 1 tablespoon of oil and swirl it around the wok. Immediately add ginger and garlic and stir fry for 20 seconds. Next, add the sliced chile peppers and stir fry for another 20 seconds.
- Toss squid with aromatics: Add the fried squid to the wok and do a few quick tosses to evenly coat the fried squid with the aromatics. Sprinkle ½ teaspoon seasoning mix and continue tossing for 15 seconds. Turn off the heat and serve immediately.
Notes
- Don't skimp on the marination time! This step is crucial to tendering and removing fishy odors from the squid - especially if you're using lower-quality squid.
- Fry the squid in batches! If you fry it all at once, the pot will get overcrowded, and the oil temperature will drop significantly. You'll end up with soggy and greasy squid.
- Use freshly grounded white peppercorns for the best flavor. It's a game-changer.
- Avoid stirring the squid for the first 30 seconds when you drop it in the hot oil to prevent the crust from falling off.
- When stir-frying the aromatics (garlic, ginger, and chilis), stir quickly and frequently to prevent burning.
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