Every time I walk into a Cantonese restaurant, I instinctively scan the menu for it—Chilli and Salt Squid. It’s non-negotiable. There’s just something about this dish that strikes a nostalgic chord deep in my bones.
It’s more than just crispy squid—it’s a portal.
The aroma alone has the power to transport me straight back to my mum and dad’s restaurant kitchen. I can still hear the roar of the Chinese range, feel the heat radiating from the woks, and see the flames leaping up as oil, garlic, and spice collided. It was loud, it was chaotic, and it was magical. That was home.
Why This Dish Endures
This version of Chilli and Salt Squid is true to the style served in Cantonese kitchens across the UK. It’s light and crispy on the outside, tender on the inside, and absolutely packed with bold, fragrant flavours.
The squid is coated in a delicate corn flour batter, deep-fried until golden, then tossed quickly with garlic, fresh chilli, and diced onion and pepper, before getting hit with a punchy mix of salt, pepper, and five spice.
It’s that wok-tossed finish that brings everything to life—the quick sear, the slight char, the way the five-spice clings to the edges of the squid, balanced by the subtle sweetness of the peppers. It’s fire, crunch, and umami all in one.
Chilli and Salt Squid
Ingredients
- 300 g Squid uncooked (fresh)
- 1 Garlic clove minced
- 2 Chilli Birds Eye for extra heat
- 1 tsp Black Pepper ground
- 1/2 tbsp Salt
- 1/2 tbsp Five Spice Powder
- 1 Onion diced
- 1/2 Green Pepper diced
- 1 Egg whisked
- Oil enough to fry with
- 1/2 Cup Corn Flour
- 1 tsp Sesame oil
Instructions
- Slice squid into bite size pieces, gentle score the back of each piece with a criss-cross pattern. This will help the squid cook evenly and stop it from curling up too much. In a separate bowl mix the salt, five spice and black pepper and set aside. In a large sided wok or deep saucepan add oil (enough to deep fry) and heat to 180c. Coat each piece of squid with corn flour and bang off the excess, now dip in the egg and then back into the corn flour. Gently lower the squid into the oil and allow to fry for around 3 minutes turning once or twice to allow each piece to brown evenly. Remove squid and place onto a wire rack or onto kitchen paper to drain. In a wok or frying pan heat 1 tbsp. of oil; wait until the oil just begins to smoke. Add the onion, green pepper and chilli. Stir-fry for 30 seconds on a high heat, now add the garlic, and mix thoroughly. Add cooked squid and evenly sprinkle in the five-spice mixture, quickly toss ingredients, add water and quickly toss again coating each piece. Turn off the heat, add sesame oil and serve immediately.