Chinese Salt and Pepper Squid

Introduction

Few appetizers light up a dinner table quite like Chinese Salt and Pepper Squid. With its tender rings coated in a crisp, aromatic crust and a punch of chili and garlic, this dish promises a restaurant-level wow factor—all without leaving your kitchen. Its combination of simplicity, bold flavors, and that irresistible crunch makes it a favorite crowd-pleaser at gatherings or as a show-stopping starter for a homemade feast.

Why Chinese Salt and Pepper Squid Stands Out

The appeal of this dish lies in its perfect balance: delicate squid enveloped in a feather-light spiced coating, flash-fried to golden perfection. Each bite delivers heat, crunch, and umami, accentuated with fresh scallions and chili. Plus, the short ingredient list and fast cook time mean you can have this impressive dish on the table in under 30 minutes.

How to Prep Squid Perfectly

Great texture starts with carefully prepared squid. Use a sharp knife or, for extra speed and precision, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to slice the squid bodies into clean rings. Pat dry thoroughly—removing moisture is crucial for a crisp finish.

For even, efficient chopping of chilies, scallions, and garlic, a reliable chopper helps keep your prep quick and your pieces uniform, ensuring every bite is flavorful.

Achieving the Signature Crispy Coating

Dredge your dried squid rings in a simple mixture of cornstarch and a pinch of salt and pepper. Cornstarch is essential for a feather-light coating, and seasoning at this stage infuses flavor deep into the crust.

While traditional recipes call for deep frying, you can make this dish lighter (and less messy) by using an COSORI Air Fryer 9-in-1. This not only ensures crispy perfection with less oil, but also makes cleanup a breeze. For conventional pan frying, a quality nonstick skillet like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch guarantees even browning and easy release.

Lay your squid on a sheet of Reynolds Kitchens Brown Parchment Paper Roll before seasoning or after air-frying to prevent sticking and give a mess-free finish.

Final Touches Make the Dish

After frying, toss the hot squid immediately with a mix of sautéed garlic, thinly sliced red chilies, and spring onions—all flash-fried for flavor. This last-minute stir keeps the aromatics vibrant while infusing the squid with just the right bite of spice and freshness.

Serve immediately for the ultimate experience. For extra crunch and a clean presentation, use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to prep quick garnishes like fresh herbs or thin chili slices.

Serving and Pairing Ideas

Salt and Pepper Squid shines as a standalone delight with lemon wedges, or as the centerpiece in a light salad—think crisp greens in a Bentgo Salad Container tossed with a ginger-sesame dressing. Pair with a cold, citrusy beverage for a perfectly balanced meal.

Nutritional Information and Serving Size

This recipe yields 4 appetizer servings. Each portion (without dipping sauces) contains roughly 190–240 calories. Thanks to the air-fryer option, you can enjoy this dish without excess oil—making it a lighter yet still utterly satisfying treat.

Chinese Salt and Pepper Squid (Recap)

Chinese Salt and Pepper Squid delivers a symphony of spice, crunch, and tender seafood—all in under 30 minutes. Its easy prep, quick cook, and vibrant flavors guarantee empty plates every time.

Instructions

1. Slice the squid tubes into rings (½-inch thick), and halve tentacles if large. Pat thoroughly dry with kitchen paper.
2. In a shallow bowl, combine cornstarch, 1 teaspoon salt, and all the pepper. Dredge squid, shaking off excess.
3. For air frying: Preheat your COSORI Air Fryer 9-in-1 to 400°F. Arrange squid in a single layer on a tray lined with Reynolds Kitchens Brown Parchment Paper Roll, mist lightly with YARRAMATE 16oz/470ml Oil Sprayer for Cooking, and cook for 8–10 minutes until golden and crispy, shaking halfway. For pan frying: Heat ½ inch oil in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high. Fry in batches, 1–2 minutes per side, until golden. Drain on a plate lined with parchment.
4. Meanwhile, in a separate pan, add 1 tablespoon oil. Sauté garlic and chilies for 30 seconds, then add scallions and toss until fragrant, about 1 minute more.
5. Toss hot squid with chili-garlic-scallion mixture and remaining ½ teaspoon salt. Serve immediately with lemon wedges.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes