Kung Pao Calamari

5 from 8 votes

This Kung Pao Calamari is studded with crunchy roasted peanuts, spicy chilies, and tongue numbing Sichuan peppercorns in a slightly sweet and savory sauce.

Prep Time5

Cook Time15

Marinade30

Total Time50

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 243kcal

Author: Danielle Wolter

Ingredients

1 pound calamari cut in 1 inch pieces
1 ½ tablespoons cooking oil (vegetable, canola, peanut, etc.)
1 teaspoon Sichuan peppercorns toasted and ground
2 green bell peppers chopped
8 dried chilis roughly chopped
¾ cup roasted peanuts
2 tablespoons chopped green onions

For the Marinade:

1 tablespoon Shaoxing wine (Chinese rice wine)
1 tablespoon soy sauce
2 teaspoons cornstarch

For the Sauce:

2 teaspoons coconut sugar
1 ½ teaspoons hoisin sauce
½ teaspoon salt
2 teaspoons soy sauce
1 teaspoon black vinegar
2 cloves garlic minced

Instructions

Combine marinade ingredients in a bowl. Add calamari and marinade for 30 minutes.
Combine the sauce ingredients and mix thoroughly.
Heat a wok (or large non-stick skillet) over medium high and add the cooking oil.
Add the calamari in 3 batches (this is important to keep the heat up and the calamari tender) and stir fry for 2-3 minutes. Remove and set aside.
Add the green peppers and stir fry for 1-2 minutes on high heat.
Add Sichuan peppercorns, peanuts and chilies and stir fry another minute, stirring to ensure they don't burn.
Add the calamari and the sauce to the wok. Cook until the sauce has thickened (about 1-3 minutes).
Top with green onions and serve with steamed white rice. Sprinkle a little extra ground Sichuan peppercorns or some of this homemade Chili Oil on top.

Notes

If the sauce is too thin, combine 1 tablespoon of cornstarch with 1 tablespoon of water and mix well. Slowly pour it into the stir fry, stirring constantly, until the desired consistency is reached.
If the sauce is too thick, add 1-2 tablespoons of water to thin it. Only add a little at a time to prevent it from thinning too much.
Be sure to make the sauce before you start to stir fry.
To toast Sichuan peppercorns, place them in a skillet over medium heat and toss every 20-30 seconds. Once they become fragrant (about 2-3 minutes), remove them and grind with a mortar and pestle or spice grinder.
The calamari should be cooked in batches to avoid overcrowding the pan. We want the edges of the calamari to caramelize, and crowding the pan will cause the calamari to steam instead of fry.
Sprinkle the calamari with additional ground Sichuan peppercorns or this homemade Chili Oil.
If you're using raw peanuts, toast them in the oven for 5-10 minutes on 400F OR saute them over medium in a pan with a teaspoon of oil for about 5 minutes, until the outsides are lightly browned.
Add additional dried chilies for extra spice.
Add vegetables like diced red peppers, onions, green pepper, water chestnuts, zucchini or broccoli. Add the vegetables at the same time as the green peppers and cook for 2-3 minutes until just tender. Remove and continue with the rest of the instructions. Add the vegetables back in with the calamari at the end.

Nutrition