To achieve restaurant-quality results at home, you need two things: extremely dry squid and a high-starch coating. This recipe uses a mix of potato starch and cornstarch for a "glass-like" crunch that stays crispy even after tossing with aromatics.
Ingredients
The Squid
1 lb (500g) Fresh squid (tubes and tentacles), cleaned
1 tsp Shio koji (optional, for tenderizing) or 1/2 tsp salt
1/2 tsp White pepper
The Dredge
1/2 cup Potato starch (Katakuriko) - Superior to cornstarch for crunch
1/4 cup Cornstarch
1/4 cup All-purpose flour
1 tsp Baking powder (the secret for aeration)
1 tsp Sichuan peppercorns, toasted and ground
1 tsp Sea salt
The Aromatics
2 Fresno chilies or bird's eye chilies, thinly sliced
4 cloves Garlic, minced
2 Scallions, whites and greens separated (whites minced, greens sliced)
1 tsp Toasted Sichuan pepper & salt mix (extra for finishing)
Instructions
1. Preparation & Tenderizing
Score the Squid: Cut the squid tubes open so they lie flat. Score the inside in a diamond pattern (cross-hatch) being careful not to cut all the way through. Cut into bite-sized pieces (approx. 1.5-inch squares).
Dry Thoroughly: This is the most important step. Pat the squid pieces bone-dry with paper towels.
Season: Toss the squid with the salt (or shio koji) and white pepper. Let it sit for 10 minutes, then pat dry again to remove any moisture drawn out by the salt.
2. The Coating Process
Mix the potato starch, cornstarch, flour, baking powder, salt, and ground Sichuan pepper in a large bowl.
The Double Dredge: 1. Toss the squid in the flour mixture until coated.
2. Shake off excess.
3. Let the squid sit on a wire rack for 2 minutes—the moisture will slightly hydrate the flour.
4. Toss them one more time in the starch right before frying. This creates a thicker, more "craggy" surface area for maximum crunch.
3. The Fry
Heat 2 inches of neutral oil (peanut or grapeseed) in a wok or deep pot to 375°F (190°C).
Fry in small batches. Do not overcrowd, or the temperature will drop and the squid will become oily.
Fry for only 60–90 seconds. The coating should be pale golden and hard to the touch.
Drain on a wire rack (not paper towels, which trap steam and cause sogginess).
4. The Flash-Toss
In a separate clean wok or skillet over high heat, add 1 tablespoon of oil.
Flash-fry the garlic, chili, and scallion whites for 30 seconds until fragrant.
Add the fried squid back into the pan.
Sprinkle with the extra salt/pepper mix and scallion greens.
Toss for no more than 15 seconds and serve immediately.
Pro Tips for Success
Potato Starch vs. Cornstarch: If you can find Japanese Katakuriko (Potato Starch), use it. The granules are larger than cornstarch, resulting in a much crispier, longer-lasting crunch.
Don't Overcook: Squid turns into rubber the moment it spends too long in the heat. 90 seconds is usually the limit for standard-sized pieces.
Temperature is King: If your oil isn't hot enough, the starch will absorb oil instead of crisping up. Use a thermometer!
Reviewed by EL KATIBI MARIA
on
January 14, 2026
Rating:
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