Taiwanese Fried Squid with Sweet Chili Sauce

Ingredients

• 1 kg squid (cleaned)
• 1 tbsp soy sauce (for marinade)
• 1 tsp sugar (for marinade)
• 1 tsp salt (for marinade)
• 1 tbsp five spice powder (for marinade)
• 1 tbsp white pepper (for marinade)
• 4 garlic (cloves, grated)
• 1 tbsp shaoxing cooking wine (or mirin)
• 0.25 cup sweet potato flour (or rice flour, for marinade)
• 1 cup sweet potato flour (estimated amount for breading)
• 1 cup basil (fresh leaves for frying)
• bird's eye chili (for finishing)
• 1 tsp five spice powder (for finishing mix)
• 1 tsp salt (for finishing mix)
• 1 tsp white pepper (for finishing mix)
• 0.5 tsp sugar (for finishing mix)
• chili powder (optional, for finishing)
• 0.5 cup sugar (for sweet chili sauce)
• 0.25 cup rice vinegar (for sweet chili sauce)
• 6 bird's eye chili (for sweet chili sauce)
• 4 tbsp fish sauce (for sweet chili sauce)
• 0.25 cup red pepper flakes (for sweet chili sauce)
• 8 garlic (cloves, for sweet chili sauce)
• 0.5 cup water (for sweet chili sauce)
• 1 tbsp cornstarch (mixed with water for slurry)
• oil (for deep frying)

Steps

1. 1

   In a large bowl, combine the cleaned squid, soy sauce, 1 tsp sugar, 1 tsp salt, 1 tbsp five spice powder, 1 tbsp white pepper, 4 cloves of grated garlic, mirin (or Shaoxing wine), and 1/4 cup of sweet potato flour (or rice flour).

2. 2

   Mix the ingredients thoroughly until the squid is evenly coated. Let it marinate for at least two hours in the refrigerator.

3. 3

   To prepare the sweet chili sauce, chop 8 cloves of garlic and 6 bird's eye chilis using a food processor or by hand.

4. 4

   Add the chopped garlic and chili into a saucepan along with 1/4 cup rice vinegar, 4 tbsp fish sauce, 1/2 cup sugar, 1/4 cup red pepper flakes, and water.

5. 5

   Bring the sauce mixture to a simmer over medium heat.

6. 6

   Prepare a cornstarch slurry by mixing cornstarch with a small amount of water, then stir it into the simmering sauce to thicken. Once thickened, remove from heat and set aside.

7. 7

   Dredge the marinated squid pieces in a separate bowl of sweet potato flour, ensuring each piece is fully coated.

8. 8

   Heat oil in a deep fryer or heavy pot to 165°C (330°F).

9. 9

   Fry the squid in batches until they are golden brown and crispy. Remove and drain on paper towels.

10. 10

    Carefully drop the fresh basil leaves into the hot oil and fry until they turn a dark green color and become translucent/crispy. Remove and set aside.

11. 11

    In a large mixing bowl, combine the fried squid, fried basil leaves, fresh bird's eye chili, and the finishing spice mix (1 tsp five spice, 1 tsp salt, 1 tsp white pepper, and 1/2 tsp sugar).

12. 12

    Toss everything together until the squid is well-coated with the spice mixture.

13. 13

    Serve the hot fried squid immediately with the prepared sweet chili sauce on the side.

Notes

The recipe is essentially the same as Taiwanese Fried Chicken (Popcorn Chicken) but substituted with squid. For the best texture, ensure the oil is at the correct temperature before frying to prevent the squid from becoming rubbery.

Nutrition per serving

• appetizer
• seafood
• Taiwanese
• fried
• squid
• street food
• spicy