Kung Pao Calamari

Ingredients

For the Calamari:

• 1 lb calamari rings and tentacles

• 1 cup buttermilk (for soaking)

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 tsp salt

• ½ tsp white pepper

• ½ tsp garlic powder

• ½ tsp paprika

• Oil for frying (vegetable or peanut oil)

For the Kung Pao Sauce:

• 3 tbsp soy sauce

• 2 tbsp rice vinegar

• 2 tbsp hoisin sauce

• 1 tbsp brown sugar

• 1 tbsp chili paste (Sambal Oelek or similar)

• 1 tbsp sesame oil

• 1 tsp cornstarch mixed with 1 tbsp water (slurry) start with a small amount

For the Stir-Fry & Garnish:

• 2 tbsp vegetable oil

• ½ cup roasted cashews

• 2 green onions, sliced

• 1 red bell pepper, diced

• 1/4 cup julienne carrots

• ½ cup dried red chilies (or to taste)

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• Black sesame seeds (for garnish)

• Cilantro leaves (for garnish)

Instructions

1. Make the Kung Pao Sauce:

   In a small saucepan, whisk together soy sauce, rice vinegar, hoisin sauce, honey, chili paste, and sesame oil.

   Bring to a simmer, then add the cornstarch slurry to thicken. Set aside.

2. Prepare the Calamari:

   • Soak calamari in buttermilk for at least 30 minutes (this helps tenderize it).

   • In a separate bowl, mix flour, cornstarch, salt, white pepper, garlic powder, and paprika.

   • Heat oil to 350°F (175°C) in a deep fryer or pan.

   • Preheat oven to 200°F. Place a baking rack in a sheet pan and set aside to hold calamari.

   • Drain calamari and dredge in the flour mixture. Allow to sit for a couple of minutes before you fry to allow the breading to stick. Fry in batches for 3 minutes until golden brown and crispy. Place on rack in sheet pan and hold in oven.

   • Continue to fry batches of calamari.

3. Stir-Fry & Final Assembly:

   • In a wok or large pan, heat 2 tbsp oil over medium-high heat.

   • Add garlic, ginger, dried chilies, carrots, cashews and bell peppers. Stir-fry for 1-2 minutes.

   • Add cooked calamari. Toss quickly.

   • Pour in the Kung Pao sauce, and 1/2 of the green onions and mix everything until evenly coated.

4. Garnish & Serve:

   • Sprinkle with sesame seeds, green onions, and fresh cilantro.

   • Serve immediately as an appetizer or with steamed rice.