Kung Pao Calamari Recipe

Name: Kung Pao Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plum sauce; 3 tablespoons rice wine vinegar; 2 tablespoons roasted chili garlic sauce; 2 tablespoons sesame oil; Pinch black sesame seeds; Pinch white sesame seeds; 1/4 bunch fresh cilantro, chopped fine; 2 pounds corn flour; 1 tablespoon baking powder; Salt and ground pepper; 2 1/2 pounds cleaned calamari (fresh or frozen), cut into 1/4-inch-thick rings; 15 ounces sliced hot pepper rings, drained; 5 to 10 ounces dry roasted peanuts; 5 ounces chopped scallions; Lemon wedges, for garnish, optional

Servings: persons

1 1/2 cups plum sauce
3 tablespoons rice wine vinegar
2 tablespoons roasted chili garlic sauce
2 tablespoons sesame oil
Pinch black sesame seeds
Pinch white sesame seeds
1/4 bunch fresh cilantro, chopped fine
2 pounds corn flour
1 tablespoon baking powder
Salt and ground pepper
2 1/2 pounds cleaned calamari (fresh or frozen), cut into 1/4-inch-thick rings
15 ounces sliced hot pepper rings, drained
5 to 10 ounces dry roasted peanuts
5 ounces chopped scallions
Lemon wedges, for garnish, optional

1
For the kung pao sauce: Mix the plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both sesame seeds and the cilantro in a large bowl and set aside.
2
For the flour dredge: In a separate large bowl, combine the corn flour, baking powder, and some salt and pepper.
3
For the calamari: Prepare a deep-fryer to 350 degrees F. Drop the drained but still wet calamari into the flour dredge and work it well to ensure an even coating.
4
Do not let it get clumpy.
5
From the dredge carefully drop the flour coated rings into the hot oil.
6
Fry the rings for 1 minute, and add the hot pepper rings to the oil.
7
Let fry until the calamari is golden brown, about 30 seconds longer.
8
Drain the calamari and peppers well.
9
To plate, drizzle 3 to 4 ounces of the kung pao sauce over each 8 ounce serving of calamari and hot peppers.
10
Sprinkle the dry roasted peanuts and scallions over each dish.
11
Garnish with lemon wedges if desired and serve.
12
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1652

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups plum sauce, 3 tablespoons rice wine vinegar, 2 tablespoons roasted chili garlic sauce, 2 tablespoons sesame oil, and more.

Yes, Kung Pao Calamari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kung Pao Calamari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions