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
Ingredients needed 2 servings
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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