Who can say no to crispy squid tossed in a Chinese salt and pepper seasoning? This is one of my favorite Chinese dishes and I think you will love it too. Make sure you set aside at least one hour to make this as the squid needs 30 minutes to marinate.
Can't get enough of Chinese takeout? Try my Black Pepper Shrimp next!
🥡 About This Recipe
Salt and Pepper Squid is one of my favorite seafood dishes. My mom always made it for us growing up, and the squid was always super crispy—better than any restaurant I have ever gone to.
The recipe I'm sharing today is a combination of my mother's recipe and some techniques I learned while working in fine dining. I have been perfecting this recipe for many years and I'm happy to finally share it.
The marinade is made with a 100% solution of Shaoxing wine. It is a little unconventional, but I think it adds such a nice flavor and also eliminates any fishiness from the squid. You will need about ½ a cup for this recipe so make sure you have enough.
🧂 Ingredients
- Squid: Any squid can be used, including whole squid, baby squid, squid tubes, squid rings, and tentacles. Just make sure they are chopped into bite-sized pieces.
- Marinade: Shaoxing wine is the only ingredient in the marinade. It has everything you need. It is a little salty, a little alcoholic, and has a great flavor. The alcohol helps create a crispier crust.
- Breading: It is made with equal parts cornstarch and all-purpose flour. This is a super popular combination in Chinese fried foods and makes them much crispier. We also add ½ a teaspoon of the seasoning mix which is described below.
- Seasoning Mix: Salt, MSG, and freshly cracked white pepper. This is a standard combination for many Chinese salt and pepper dishes. You can also use black pepper instead of white pepper.
- Aromatics: Garlic, ginger, and thinly sliced red chili peppers (Thai chili peppers work great for this).
- Oil for frying: Any neutral-flavored, high smoke point oil like vegetable or canola.
🔪 Instructions
STEP 1: Combine the 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.
STEP 2: Meanwhile, add salt and MSG to a mortar and pestle and pound into a fine powder. Pour into a small bowl and mix it with the ground white pepper.
STEP 3: In a medium bowl, combine the all-purpose flour, cornstarch, and ½ teaspoon of the seasoning mix.
STEP 4: Working in several batches, grab a handful of squid and drop it in the starch mixture. Toss starch all over the squid pieces until evenly coated. Transfer dredged squid pieces to a baking sheet, and repeat with the remaining squid.
STEP 5: Heat 1 inch of oil to 350°F over medium-high heat. Fry the squid in batches for 1-2 minutes until light golden brown. Allow oil to come back to 350°F before frying each batch. Transfer to a paper towel-lined plate, and repeat with the remaining squid pieces.
STEP 5: Heat a wok over medium-high heat until lightly smoking. Add 1 tablespoon of oil and swirl it around. Add the garlic and ginger and stir fry for 20 seconds. Add the chile peppers and stir fry for another 20 seconds.
STEP 6: Finally, add the fried squid to the wok and do a few quick tosses to coat the aromatics evenly. Sprinkle ½ teaspoon of the seasoning mix and continue tossing for 15 seconds. Turn off the heat and serve immediately.
📋 Recipe
Chinese Salt and Pepper Squid
Ingredients
Marinade
- 400 g squid (cut into rings or bite-sized pieces)
- ½ cup Shaoxing wine
Seasoning Mix
- 1 teaspoon coarse kosher salt
- ¼ teaspoon MSG
- 1 teaspoon ground white pepper
Dredge
- ½ cup all-purpose flour
- ½ cup cornstarch
Stir-fry
- 1 tablespoon neutral oil
- 5 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 2 thai chili peppers (cut lengthwise, sliced thinly, and seeds removed)
Instructions
- Combine the 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. Meanwhile, you can make the salt and pepper seasoning.
- Add salt and MSG to a mortar and pestle and pound into a fine powder. Pour into a small bowl and mix it with the ground white pepper.
- In a medium bowl, combine the all-purpose flour, cornstarch, and ½ teaspoon of the seasoning mix.
- Working in several batches, grab a handful of squid and drop it in the starch mixture. Toss starch all over the squid pieces until evenly coated. Transfer dredged squid pieces to a baking sheet, and repeat with the remaining squid.
- Heat 1 inch of oil to 350°F over medium-high heat. Fry the squid in batches for 1-2 minutes until light golden brown. Allow oil to come back to 350°F before frying each batch. Transfer to a paper towel-lined plate, and repeat with the remaining squid pieces.
- Heat a wok over medium-high heat until lightly smoking. Add 1 tablespoon of oil and swirl it around. Add the garlic and ginger and stir fry for 20 seconds. Add the chile peppers and stir fry for another 20 seconds.
- Finally, add the fried squid to the wok and do a few quick tosses to coat the aromatics evenly. Sprinkle ½ teaspoon of the seasoning mix and continue tossing for 15 seconds. Turn off the heat and serve immediately.
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