Kung Pao Squid

March 23, 2025 15 Minutes Advanced

Nutritional Information

520 kcal
Calories
28g
Protein
22g
Carbohydrates
35g
Fat
Recipe Hot Dishes
Kung Pao Squid

This Kung Pao Squid with Peanuts is a mouthwatering twist on the classic Sichuan dish, combining tender squid, crispy peanuts, and a bold, spicy-sweet sauce for an unforgettable flavor explosion. Fresh squid is blanched to perfection, then stir-fried with aromatic garlic, ginger, dried chilies, and Sichuan peppercorns for a numbing heat. The secret? A homemade Kung Pao sauce blending sugar, vinegar, and soy sauce for the perfect balance of sweet, tangy, and savory. Crisp celery adds freshness, while wine-infused peanuts bring a satisfying crunch. Quick and easy to make, this dish delivers restaurant-quality taste at home—ideal for spice lovers craving a deliciously fiery seafood stir-fry. Serve hot for a sensational meal!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Pour boiling water into the peanuts and soak for 20 minutes;
2
Step 2
The peanuts that have been soaked can be easily peeled;
3
Step 3
Heat oil in a pan, add the freshly peeled peanuts and stir-fry over low heat;
4
Step 4
When the peanuts are slightly yellow, add an appropriate amount of white wine;
5
Step 5
When the oil bubbles almost disappear, the peanuts are fried, and the oil is drained;
6
Step 6
Remove the soft bones from the squid, peel off the skin, cut it open, wash it, and cut it into medium-sized pieces after cutting the flower knife;
7
Step 7
Put water, ginger slices, cooking wine, and scallions into the pot, and bring to a boil, then add the squid;
8
Step 8
Blanch until it curls up, then remove it;
9
Step 9
Prepare the Kung Pao sauce: sugar, vinegar, and salt in a ratio of 4:3:1, add a small amount of chicken broth, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, and a small amount of water starch, mix well; Prepare other seasonings: cut celery into long strips, cut ginger and garlic into slices;
10
Step 10
Leave a small amount of oil in the pot, add dried chili peppers and Sichuan peppercorns, and stir-fry until fragrant, then add ginger slices and garlic slices and stir-fry until fragrant;
11
Step 11
Add the drained squid rolls and celery segments;
12
Step 12
Stir-fry and add chili powder;
13
Step 13
Pour in the prepared Kung Pao sauce and water starch mixture;
14
Step 14
Stir-fry over high heat until the sauce is collected, then add the peeled peanuts and stir-fry evenly;
15
Step 15
The delicious Kung Pao squid is ready.

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