Sizzling Garlic Chili Calamari
Dim Sim LimSizzling Garlic Chili Calamari
Ingredients
For the Calamari
- 1 1/2 pounds calamari tubes and tentacles, cleaned, tubes sliced into 1/2-inch rings
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for deep frying
For the Sizzling Garlic Chili Sauce
- 6 cloves garlic, finely minced with a cleaver
- 3 fresh bird's eye chilies, thinly sliced (or more, if you dare!)
- 1 tablespoon ginger, finely minced
- 1/4 cup green onions, white and light green parts, thinly sliced
- 2 tablespoons light soy sauce, Lee Kum Kee, of course!
- 1 tablespoon oyster sauce, Lee Kum Kee, the good stuff
- 1 tablespoon Chinese cooking wine, Shaoxing wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami kick!
- 1/4 teaspoon Yum Yum (MSG), Chef's Choice, baby!
- 1 teaspoon sesame oil
- 2 tablespoons water
- 2 tablespoons vegetable oil, for stir-frying
For Garnish
- 2 tablespoons green onions, green parts, thinly sliced
- 2 tablespoons fresh cilantro, roughly chopped
- as needed crispy chili oil, for that extra BANG!
Instructions
- 1
First things first, let's get that calamari ready! Pat your cleaned calamari tubes and tentacles super dry with paper towels. This is CRUCIAL for crispiness, my friends! In a large bowl, combine the cornstarch, salt, and black pepper. Toss the calamari in this mixture until every piece is beautifully coated. Make sure you get in there, no shy business!
⏱️ 5 min
- 2
Now, let's get that wok screaming hot! Pour the vegetable oil for deep frying into your wok. Heat it over high heat until it reaches 350°F (175°C). If you don't have a thermometer, a good trick is to drop a tiny pinch of cornstarch in; if it sizzles vigorously, you're good to go! This is where the magic happens, people!
⏱️ 3 min•🌡️ 350
- 3
Carefully, in batches, add the coated calamari to the hot oil. Don't overcrowd the wok, or your calamari will steam instead of fry! Fry for 1-2 minutes per batch, or until golden brown and perfectly crispy. Use a metal spider or slotted spoon to remove the calamari and drain it on a wire rack set over paper towels. Repeat until all calamari is fried. Look at that golden perfection! Woo!
⏱️ 4 min
- 4
While your calamari is draining, let's whip up that killer sauce! In a small bowl, whisk together the light soy sauce, oyster sauce, Chinese cooking wine, granulated sugar, chicken powder, Yum Yum (yes, the good stuff!), sesame oil, and water. Set it aside. This is your flavor bomb, ready to deploy!
⏱️ 2 min
- 5
Drain most of the frying oil from the wok, leaving about 2 tablespoons. Get that wok back on HIGH heat until it's smoking. Add the minced garlic, sliced bird's eye chilies, minced ginger, and the white and light green parts of the green onions. Stir-fry like a madman for about 30 seconds until incredibly fragrant. Don't let it burn, just get that aroma going! All fire!
⏱️ 1 min
- 6
Pour in your prepared sauce mixture. Let it bubble and thicken slightly for about 15-20 seconds. Now, quickly add the fried calamari back into the wok. Toss vigorously to coat every single piece with that glorious, sizzling garlic chili sauce. This is where the wok hei comes alive! Boom!
⏱️ 1 min
- 7
Remove from heat immediately. Transfer the Sizzling Garlic Chili Calamari to a serving platter. Garnish generously with the remaining sliced green onions, fresh cilantro, and a glorious drizzle of crispy chili oil. Now we serve! This is 10 out of 10, people! Enjoy the crunch, enjoy the spice, enjoy the flavor explosion! Holy cow!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSizzling Garlic Chili Calamari
For the Calamari
- 1 1/2 pounds calamari tubes and tentacles, cleaned, tubes sliced into 1/2-inch rings
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for deep frying
For the Sizzling Garlic Chili Sauce
- 6 cloves garlic, finely minced with a cleaver
- 3 fresh bird's eye chilies, thinly sliced (or more, if you dare!)
- 1 tablespoon ginger, finely minced
- 1/4 cup green onions, white and light green parts, thinly sliced
- 2 tablespoons light soy sauce, Lee Kum Kee, of course!
- 1 tablespoon oyster sauce, Lee Kum Kee, the good stuff
- 1 tablespoon Chinese cooking wine, Shaoxing wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami kick!
- 1/4 teaspoon Yum Yum (MSG), Chef's Choice, baby!
- 1 teaspoon sesame oil
- 2 tablespoons water
- 2 tablespoons vegetable oil, for stir-frying
For Garnish
- 2 tablespoons green onions, green parts, thinly sliced
- 2 tablespoons fresh cilantro, roughly chopped
- as needed crispy chili oil, for that extra BANG!
Instructions
- 1
First things first, let's get that calamari ready! Pat your cleaned calamari tubes and tentacles super dry with paper towels. This is CRUCIAL for crispiness, my friends! In a large bowl, combine the cornstarch, salt, and black pepper. Toss the calamari in this mixture until every piece is beautifully coated. Make sure you get in there, no shy business!
⏱️ 5 min - 2
Now, let's get that wok screaming hot! Pour the vegetable oil for deep frying into your wok. Heat it over high heat until it reaches 350°F (175°C). If you don't have a thermometer, a good trick is to drop a tiny pinch of cornstarch in; if it sizzles vigorously, you're good to go! This is where the magic happens, people!
⏱️ 3 min•🌡️ 350 - 3
Carefully, in batches, add the coated calamari to the hot oil. Don't overcrowd the wok, or your calamari will steam instead of fry! Fry for 1-2 minutes per batch, or until golden brown and perfectly crispy. Use a metal spider or slotted spoon to remove the calamari and drain it on a wire rack set over paper towels. Repeat until all calamari is fried. Look at that golden perfection! Woo!
⏱️ 4 min - 4
While your calamari is draining, let's whip up that killer sauce! In a small bowl, whisk together the light soy sauce, oyster sauce, Chinese cooking wine, granulated sugar, chicken powder, Yum Yum (yes, the good stuff!), sesame oil, and water. Set it aside. This is your flavor bomb, ready to deploy!
⏱️ 2 min - 5
Drain most of the frying oil from the wok, leaving about 2 tablespoons. Get that wok back on HIGH heat until it's smoking. Add the minced garlic, sliced bird's eye chilies, minced ginger, and the white and light green parts of the green onions. Stir-fry like a madman for about 30 seconds until incredibly fragrant. Don't let it burn, just get that aroma going! All fire!
⏱️ 1 min - 6
Pour in your prepared sauce mixture. Let it bubble and thicken slightly for about 15-20 seconds. Now, quickly add the fried calamari back into the wok. Toss vigorously to coat every single piece with that glorious, sizzling garlic chili sauce. This is where the wok hei comes alive! Boom!
⏱️ 1 min - 7
Remove from heat immediately. Transfer the Sizzling Garlic Chili Calamari to a serving platter. Garnish generously with the remaining sliced green onions, fresh cilantro, and a glorious drizzle of crispy chili oil. Now we serve! This is 10 out of 10, people! Enjoy the crunch, enjoy the spice, enjoy the flavor explosion! Holy cow!
⏱️ 4 min