How to Make Crispy Fried Squid with Sweet and Sour Kumquat Sauce

Crispy fried squid with kumquat sauce is an enticing dish thanks to its golden, ultra-crispy outer crust, tender and sweet squid meat inside, and a delicately aromatic sweet-and-sour sauce. The harmonious blend of the tangy flavor of kumquat, a hint of spicy chili, and savory seasonings makes this dish immensely popular. In the article below, Ola Squid will guide you on how to make crispy fried squid with kumquat sauce simply at home, along with the secrets to frying squid so it stays crispy, chewy, and irresistibly delicious.

Ingredients for crispy fried squid with kumquat sauce

Below are the ingredients needed to prepare crispy fried squid with kumquat sauce for about 2 servings:

How to choose fresh and delicious squid for deep frying

Fresh squid helps the dish retain its natural sweetness, crisp and chewy texture, and minimizes shrinking when fried. You should prioritize squid with thick bodies, good elasticity, and no signs of spoilage.

• Choose fresh and delicious squid: Prioritize squid with a glossy skin, firm body, clear eyes, and no strange odors. Avoid choosing squid that is mushy, slimy, or has an abnormal color.
• Prioritize bigfin reef squid with thick bodies: Bigfin reef squid have a relatively thick body, suitable for cutting into bite-sized pieces and deep frying. If using tube squid, you can cut them into rings to make the dish look more appealing.

Steps to make authentic crispy fried squid with kumquat sauce

Below are the steps to make crispy fried squid with kumquat sauce, please refer to them:

Step 1 – Preparation and marinating the squid

After cleaning the bigfin reef squid, cut it into square or bite-sized pieces. You can lightly score the surface of the squid in a crosshatch pattern to make the pieces look nicer and absorb spices more easily. Use paper towels to dry the squid, then marinate with 1/2 teaspoon of seasoning powder and 1/4 teaspoon of ground pepper for about 10 minutes.

While waiting for the squid to absorb the spices, wash the baby watercress, let it drain, and trim off any tough stems if present. Wash the kumquats, squeeze out the juice, and filter out the seeds so the sauce won’t taste bitter. You can keep a few thin slices of kumquat for garnishing the finished dish.

Step 2 – Coating the squid with crispy frying flour

Beat the egg white in a bowl. In another bowl, mix the crispy frying flour with cornstarch to create a dry coating that makes the squid surface crispier. Dip each piece of squid into the egg white, then roll it evenly through the flour mixture so that the flour covers it completely but not too thickly.

After coating with flour, you should fry the squid immediately to prevent the coating from absorbing moisture and peeling off. If the flour clumps or clings too thickly, gently shake off the excess flour before putting the squid into the pan. Do not stack the squid pieces on top of each other when coating so the layer remains even.

Step 3 – Frying the squid until golden and crispy

Place a deep pan on the stove, add enough oil to submerge the squid, and heat it to about 170-180°C. If you don’t have a thermometer, you can drop a little flour into the oil; when the flour floats up and bubbles evenly, the oil is hot enough. Fry the squid in small batches so the oil temperature doesn’t drop suddenly.

Fry the squid for about 2-4 minutes depending on the thickness of the pieces, until the crust turns golden and the squid is just cooked, then remove. Place the squid on a strainer or a plate lined with paper towels to remove excess oil. Avoid frying too long because the squid will easily become chewy and lose its natural sweetness.

If you want a crispier crust, you can fry it twice: fry the first time until the squid is just cooked and the crust sets, then let it drain briefly before refrying quickly at about 180-190°C before saucing. Do not leave the squid out for too long after frying as moisture can make the crust soggy.

Step 4 – Mixing and cooking the kumquat sauce

Put the juice of 5 kumquats into a bowl, add 1 tablespoon of fish sauce, 1.5-2 tablespoons of sugar, 1 tablespoon of chili sauce, and 2 tablespoons of filtered water. Stir well to dissolve the sugar, then taste and adjust the sour, sweet, and salty flavors to balance them. If the kumquats are too sour, you can slightly increase the amount of sugar.

Place a clean pan on the stove, add a little cooking oil, and sauté the minced shallots, garlic, and lemongrass until fragrant. Next, add 1/2 teaspoon of minced bird’s eye chili if you like it spicy, stir quickly to release the aroma. Pour the kumquat sauce mixture into the pan, simmer on low heat until the sauce gently boils and thickens slightly. Do not cook for too long because the kumquat juice can become bitter if overly concentrated.

Step 5 – Coating the crispy fried squid with sauce

When the sauce reaches the desired consistency, lower the heat and add the fried squid into the pan. Stir quickly for about 20-30 seconds so the sauce coats every piece of squid evenly without making the crust absorb too much liquid. If you like, you can add a few thin kumquat slices at the end to enhance the aroma and create a highlight for the dish.

After the sauce adheres evenly, turn off the stove and remove the squid to a plate immediately. Do not leave the squid in the sauce pan for too long or stir too many times because the flour layer will gradually become soggy. To maintain the best crispiness, prepare all ingredients in advance and only coat with sauce right before serving.

Step 6 – Presentation and enjoyment

Arrange the baby watercress on a plate, place the crispy fried squid with kumquat sauce on top, and garnish with a few slices of kumquat or red chili if desired. The golden crust combined with the green color of the vegetables and the yellowish-orange hue of the kumquat sauce creates an eye-catching, appealing finished product from the very first look.

The dish is best enjoyed hot, while the crust is still ultra-crispy and the squid inside remains tender and sweet. The tangy flavor of kumquat, the sweet-salty taste of the sauce, along with the aroma of garlic, lemongrass, and chili make the dish rich without being overly greasy. You can serve crispy fried squid with kumquat sauce as a snack or a savory dish in family meals.

Watch more detailed video instructions here:

Secrets to keeping squid crispy for long and making rich kumquat sauce

To keep the crispy fried squid with kumquat sauce maintaining its attractive texture, you need to well control the moisture of the squid, the oil temperature, and the saucing time. The tips below will help minimize the coating from peeling off or becoming soggy after processing.

• Pat dry the squid before coating with flour: If the squid surface still has a lot of water, it will be difficult for the flour to adhere, making it easy to peel off when frying and causing oil splatters. After preparing, use food paper towels to wipe it thoroughly dry.
• Coat the flour in a thin, even layer: Egg whites help the flour stick to the squid, while cornstarch supports creating a crispy crust. You shouldn’t cover it with too thick of a flour layer because the coating easily turns hard and absorbs a lot of oil.
• Keep the oil temperature stable: Oil that is too cold causes the squid to absorb oil and the crust to become soggy; oil that is too hot can burn the flour before the squid is cooked. Frying in small batches at around 170-180°C will be easier to control.
• Do not fry the squid for too long: Squid cooks quickly, especially when cut into small pieces. Frying beyond the necessary time causes the meat to shrink and become chewier.
• Cook the sauce to a moderate thickness: Simmer the sauce on low heat so the sugar dissolves and the spices blend. Sauce that is too dilute makes the crust soggy quickly, while sauce that is too thick can make the sweet-and-sour taste harsh.
• Mix the sauce right before eating: Toss the squid in the sauce for about 20-30 seconds then turn off the stove. If you want the crust to stay crispy the longest, you can serve the sauce separately and drizzle it over the squid right before enjoying.
• Balance the sourness of kumquat: Kumquats have different levels of acidity depending on the fruit. Taste the sauce before putting it in the pan and adjust the sugar gradually to avoid the dish being too sour or too sweet.

See more similar delicious dishes:How to make crispy fried squid, ultra-crispy breaded fried squid

Frequently asked questions when making crispy fried squid with kumquat sauce

Why does the squid become chewy after frying?

Squid usually becomes chewy when fried for too long or when using pieces that are too thin, causing the meat to shrink quickly. You should cut the squid into pieces of relatively uniform thickness, fry at a stable temperature, and remove them when the squid is just cooked. In addition, choosing fresh squid also helps the dish retain its sweetness and better texture.

Can an air fryer be used to fry squid?

You can use an air fryer, but the crust usually doesn’t look exactly like deep-frying. After coating with flour, spray or brush a thin layer of oil on the surface of the squid and arrange them in a single layer in the basket. Fry at about 180°C for 8-12 minutes depending on the size, flip halfway through and check for doneness. Afterwards, quickly toss with the kumquat sauce right before eating.

What temperature is suitable for frying squid?

A temperature range of about 170-180°C is suitable for frying battered squid, helping the crust turn golden and crispy while the meat inside is just cooked. If frying twice, the first time should use medium temperature to cook the squid and set the crust; the second time increase to about 180-190°C for a short time to increase crispiness. You need to adjust the time according to the thickness of the squid pieces.

When should the sauce be mixed so the squid doesn’t get soggy?

You should put the squid into the pan when the sauce has been cooked to a thick consistency and you are about to turn off the stove. Toss quickly for about 20-30 seconds so the sauce coats evenly and plate it out immediately. You shouldn’t mix the squid with the sauce too early or leave it in the pan for long because moisture will make the flour lose its crispiness.

Hopefully, through today’s article, you have grasped how to make crispy fried squid with kumquat sauce which is richly sweet-and-sour, and delicious to prepare yourself and treat your family. If you want to change your palate with dishes made from dried squid, you can refer to the products at Ola Squid to better understand information about the size and thickness of the squid body, suitable for both daily enjoyment needs and gifting purposes.