Chinese Salt and Pepper Squid (Calamari)- Restaurant Style! (VIDEO)

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• squid – Salt and Pepper Squid is made with both the tubes and tentacles. Fresh or frozen squid both work great. If using frozen squid, make sure the squid is completely defrosted. Cut the squid into similar sizes so they cook evenly. I like to cut them into bite-sized pieces. Tip – Scoring the inside of the squid in a cross section pattern is what will make the squid curl when frying.
• shaoxing wine – this is a Chinese cooking wine and one of my key pantry essentials for Chinese cooking. If you are comfortable cooking with alcohol, I highly recommend picking up a bottle, as it adds a depth of flavor that really takes your dishes to the next level. However if you cannot or do not want to use this ingredient, you can substitute with sherry, mirin, or chicken stock.
• white pepper – white pepper is one of my favorite spices – it’s woodier and more floral than black pepper, and is a key ingredient in Chinese cooking. I highly recommend having some in your pantry, especially if you love Chinese food. This is the main spice for “Salt and Pepper” – black pepper will not work as a substitute.
• cornstarch – Cornstarch helps dry out the squid, which allows them to get extra crispy when fried! Make sure each piece is covered completely, with no bald spots.
• cornmeal – traditionally Salt and Pepper Squid is made with a cornstarch batter – but the addition of cornmeal gives it a crispier texture that has more structure.
• neutral oil, for frying squid – my go to neutral oil is avocado oil; you can also use canola or vegetable oil. Do not use olive oil – the burning point is too low and the flavor will not go with this dish!
• jalapenos, diced – If you are sensitive to spice, I would recommend subbing with green bell peppers. If you want more spice, I would recommend using diced serrano peppers.
• serrano peppers, thinly sliced – this is an optional garnish

Do you love the classic Chinese Salt and Pepper flavors? You’re not the only one! It’s so beloved that there are multiple dishes that use the same seasoning – like Salt and Pepper Shrimp, Salt and Pepper Tofu, Salt and Pepper Chicken Wings!

Recipe Instructions

1. Cut and Marinate the Squid

With a shape knife, cut the squid tube on one side to open like a book.

Score the inside of the squid tube in a cross section pattern. This is going to help the squid to curl up when frying.

In a bowl, add squid with 1 tbsp Shaoxing wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper. Marinate for 15 minutes.

2. Prepare the Aromatics

Chop garlic, green onions, and jalapenos and set aside. Don’t combine the chopped garlic with the green onions and jalapenos, as the garlic will be fried first.

3. Dredge the Squid

In a large mixing bowl, combine 1 cup corn starch, 1/3 cup cornmeal, 1 tsp kosher salt, and 1 tsp white pepper and mix to combine.

Take the marinated squid and dredge in the dry batter – make sure there are no bald spots on the tentacles or tubes.

4. Fry the Squid

In a heavy bottomed pot or dutch oven, heat neutral oil to 385F. Fry the dredged squid in batches for 2 minutes or until crispy and golden brown. Make sure the oil does not drop below 350F – if you see it drop, remove some squid and fry in smaller batches. Frying at a lower temperature will lead to soggy squid.

Once fried, set squid on a wire rack to cool and immediately sprinkle with white pepper and salt, to taste.

5. Fry Aromatics and Combine to Finish

To a hot wok or pan, add 1 tbsp neutral oil and fry garlic for 15 seconds, then add your green onion whites and diced jalapenos.

Stir fry for 1 minute before adding the fried squid. Mix well to incorporate. Remove from the wok or pan and garnish with thinly sliced serranos for extra heat (optional). Enjoy your Salt and Pepper Squid!

Storage and Reheating

Store any leftover Salt and Pepper Squid in an airtight container in the refrigerator for up to 3-4 days. Refrigerating will change the crispy texture of the Salt and Pepper Squid.

I like to reheat leftover Salt and Pepper Squid in the air fryer to regain some of the crispiness. You can reheat them in the air fryer at 375°F for 4-5 minutes until warm and crispy.

Cooking with a Wok

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

If you tried this Chinese Salt and Pepper Squid or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!