Kung Pao Squid

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!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
squid
300g
🥩
peanuts
50g

The aromatics

🧅
celery
100g
🧅
ginger
10g
🧅
garlic
5g
🧅
dried chili peppers
5 pieces
🧅
Sichuan peppercorns
1 tsp

The sauce & seasonings

🧂
white wine
2 tbsp
🧂
sugar
4 tsp
🧂
vinegar
3 tsp
🧂
salt
1 tsp
🧂
chicken broth
50ml
🧂
soy sauce
1 tbsp
🧂
cornstarch (water starch)
2 tbsp

Instructions

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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