Modu Recipes

Lee Yeon-bok's Kung Pao Squid Fritters

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

🙋 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

Ingredients needed 🛒2 servings

  • 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

Recipe 🍳

  1. In a bowl, mix starch powder 150g, water 100ml, and cooking oil 50ml to create a special crispy batter resistant to moisture.
  2. Score the inside of the squid in a grid pattern, then cut into bite-sized pieces.
  3. Lightly coat the cleaned squid with dry starch powder to block moisture.
  4. Dip the squid into the starch batter, ensuring an even coating.
  5. Fry the battered squid in oil heated to 180 degrees until golden and crispy, then drain off excess oil.
  6. Chop green onion, garlic, and chili pepper finely for the sauce.
  7. Mix soy sauce 1 tablespoon, vinegar 2 tablespoons, sugar 4 tablespoons, water 1 tablespoon, and chicken powder 1/3 tablespoon to make the kung pao sauce.
  8. Heat cooking oil in a pan, sauté the chopped green onion, garlic, and chili until fragrant, then add the prepared sauce and bring to a boil.
  9. When the sauce bubbles vigorously and slightly thickens, add the fried squid.
  10. Stir quickly over high heat to coat the squid fritters evenly with the sauce, ensuring the batter stays crisp.
  1. Mix starch, water, and cooking oil to prepare a crispy special batter.
  2. Score and slice the squid, then coat it sequentially with dry starch and batter.
  3. Fry the squid in oil until crispy.
  4. Sauté chopped vegetables, then add soy sauce, vinegar, sugar, and chicken powder sauce and bring to a boil.
  5. Add the fried squid and quickly stir over high heat until the sauce coats the fritters.

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.

Shop ingredients on Coupang(Ad)

squidgreen oniongarlicchili pepperstarch powdersoy saucevinegarchicken powder
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