The Cantonese standard: squid in a shattering cornstarch crust, tossed with fried chili, garlic, and Sichuan pepper salt. The 90-second fry rule is the whole game.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Squid — tubes scored and cut, tentacles halved
Rice Flour — in the dredge for extra shatter
Sichuan Peppercorns — toasted, ground, mixed with 1 tsp salt
Red Chili — sliced
Garlic — sliced
3 steps
Method
1
Dry the squid completely, toss in cornstarch, and shake off the excess.
Why this works
Squid law: under 2 minutes or over 40. Everything between is tires.
2
Fry in 190°C oil in small batches, 60–90 seconds each, to pale gold and crisp. Drain on a rack.
6 min — timer available in cooking mode
3
In 1 tbsp of the oil, flash the garlic, chili, and scallions 30 seconds; toss the squid through with the pepper-salt. Lime over everything.
1 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.