Taiwanese Popcorn Chicken Inspired Calamari

Ingredients

• 1 lb Squid (cleaned, ink sac removed, and sliced into rings)
• 1 tbsp Shaoxing wine
• 1 tbsp Soy sauce
• 1 Egg white
• 0.25 cup All-purpose flour (for initial coating)
• 1 cup Coarse sweet potato starch (essential for the signature popcorn chicken texture)
• Taiwanese popcorn chicken seasoning (typically a mix of salt, pepper, and five-spice powder; to taste)
• 1 cup Fresh basil (Thai basil preferred)
• Neutral oil (for frying)
• Sweet chili sauce (for serving)

Steps

1. 1

   Clean the squid carefully, ensuring the ink sac is removed without puncturing it. Slice the body into even rings.

2. 2

   In a medium bowl, combine the squid rings with Shaoxing wine, soy sauce, and one egg white. Toss well to ensure every piece is coated in the marinade.

3. 3

   Add a small amount of all-purpose flour to the marinated squid and toss to create a tacky surface.

4. 4

   Dredge the squid rings in the coarse sweet potato starch, pressing firmly so the starch granules adhere to the squid.

5. 5

   Heat neutral oil in a deep pan or wok to approximately 350°F (175°C).

6. 6

   Carefully add the squid to the hot oil in batches to avoid overcrowding. Fry until the coating is golden brown and crispy, about 1-2 minutes.

7. 7

   Remove the squid from the oil and drain on a wire rack or paper towels.

8. 8

   Flash-fry the fresh basil leaves in the hot oil for a few seconds until translucent and crisp. Alternatively, air fry the basil if you prefer to avoid oil splatter.

9. 9

   While the calamari is still hot, toss it with the Taiwanese popcorn chicken seasoning and the fried basil.

10. 10

    Serve immediately with a side of sweet chili sauce for dipping.

Notes

The 'coarse' sweet potato starch is the secret to the bumpy, extra-crunchy texture found in authentic Taiwanese street food. If you cannot find pre-mixed popcorn chicken seasoning, use a blend of salt, white pepper, and a pinch of five-spice powder. Be very careful when frying basil as it contains moisture and will cause the oil to pop and splatter significantly.

Nutrition per serving

• appetizer
• seafood
• fried
• Taiwanese
• street food
• snack