Lee Yeon-bok's Kung Pao Squid Fritters

Name: Lee Yeon-bok's Kung Pao Squid Fritters
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: squid 1 piece; green onion 1/2 bunch; garlic 3 cloves; red or green chili pepper 1 piece; starch powder 150g; water 100ml; cooking oil 50ml (for batter) + appropriate amount (for frying); soy sauce 1 tablespoon; vinegar 2 tablespoons; sugar 4 tablespoons; water 1 tablespoon (for sauce); chicken powder 1/3 tablespoon

Kung pao squid fritters with a special crispy batter that maintains its crunch even after time has passed

25 min Difficulty Normal Meat & mains

Main ingredients

squid green onion garlic chili pepper starch powder soy sauce vinegar chicken powder

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squid green onion garlic chili pepper starch powder soy sauce vinegar chicken powder

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Quick recipe

Cooking tips

Adding cooking oil to the batter creates tiny air pockets during frying, which enhances crispiness by preventing oil absorption.
Making score marks on the squid and applying dry starch first ensures the batter adheres firmly without slipping off.
Since kung pao sauce is a dry-style sauce, it must be quickly stir-fried over high heat after adding the squid to prevent the batter from becoming soggy.

Recommended for

Those who want to enjoy a highly addictive Chinese fried dish with a perfect balance of spicy, sour, and sweet flavors.
Those looking to learn the secret technique for perfectly crispy squid fritters that stay crunchy for hours.

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Lee Yeon-bok's Kung Pao Squid Fritters

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