Description
A popular Szechuan-derived Re Chao menu where plump, scored squid is stir-fried sweet, spicy, and sour with dried chilies, Sichuan pepper, and peanuts.
Restaurants serving Kung Pao Squid
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Squid
- Dried red chili
- Sichuan peppercorns
- Peanuts
- Garlic
- Black vinegar
Instructions
- [Authentic Recipe]
- [Squid Prep] Score thick squid in a pinecone pattern, cut bite-sized.
- [Kung Pao Sauce] Mix soy sauce, black vinegar, sugar, wine, and starch.
- Heat oil in a wok, slowly fry dried chilies and Sichuan pepper on low.
- Toss in squid, fry rapidly on high, then add garlic, ginger, and scallions.
- Pour in the sauce all at once, tossing until glossy.
- Add roasted peanuts at the end, mixing briefly to finish.
Learn more Spice, substitutes, tips
Key spices
Sichuan pepper numbness and dried chili aroma
Substitutes at Japanese supermarkets
Shrimp (becomes Kung Pao Shrimp)
Pairing
Cold Taiwan Beer or Lemon Sour
Trivia
[For Adults] The 'Kung Pao' series is a flavor profile Taiwanese adore. While chicken is the standard, in Taiwan where fresh seafood is abundant, this 'Squid (Huazhi)' version gains overwhelming support from beer lovers. The balance of acidity and sweetness invites infinite drinks.
Eating tips & etiquette
[Unique Eating] Since the sauce clings to the squid's scores, grab a few peanuts together with the squid to enjoy the different textures in one bite!
Allergen
Seafood (Squid), Peanuts, Soy, Wheat