Restaurant Inspired
Origin and Cultural Significance
Salt & Pepper Calamari is inspired by Cantonese cuisine, where lightly battered seafood is fried and tossed with salt, pepper, and aromatics. It became popular in Western restaurants as a refined yet approachable appetizer, balancing crispy texture with bold seasoning. P.F. Chang’s elevated this dish with garlic, chilies, and green onions for extra depth and flavor. The dish showcases the cross-cultural appeal of calamari, transforming a traditional seafood snack into a modern Asian-fusion classic. Today, it remains a favorite appetizer for its perfect balance of crunch, spice, and savoriness.
Unique Ingredients and Flavors
The star of the dish is tender calamari, coated in a light cornstarch batter for crispiness. Fresh garlic, red chilies, and green onions provide heat and aromatics, while salt and freshly ground black pepper deliver a bold, simple seasoning. A touch of sesame oil enhances the umami finish. Unlike heavily sauced dishes, this one lets the crispy texture and natural seafood flavor shine. The result is a light yet flavorful appetizer that feels both indulgent and refreshing.
P.F. Chang’s Salt & Pepper Calamari (Copycat Recipe) – Crispy Fried Squid with Garlic, Chilies & Green Onions
This Salt & Pepper Calamari copycat recipe recreates the P.F. Chang’s appetizer with tender squid fried to golden perfection and tossed in garlic, chilies, and scallions. The light batter delivers crunch without heaviness, while the simple seasoning highlights the calamari’s delicate flavor. Perfect as a shareable appetizer, party snack, or restaurant-style starter at home, it’s ready in under 30 minutes. Serve with lemon wedges or dipping sauce for the ultimate experience.
Ingredients
Instructions
1. Prepare the Calamari
- Pat calamari dry with paper towels. In a bowl, combine cornstarch, flour, salt, black pepper, and white pepper. Dredge calamari in the mixture until coated.
2. Heat the Oil
- In a wok or deep skillet, heat vegetable oil to 350°F.
3. Fry the Calamari
- Fry calamari in small batches for 2–3 minutes until golden brown and crispy. Remove and drain on paper towels.
4. Sauté Aromatics
- In a clean skillet, heat sesame oil over medium-high heat. Add garlic, chilies, and green onions. Stir-fry for 1–2 minutes until fragrant.
5. Toss and Serve
- Add fried calamari to the skillet and toss with aromatics until evenly coated. Serve hot with lemon wedges.
Note
Hot Oil Warning: Fry carefully, as calamari cooks quickly and oil may splatter.
Allergy Warning: Contains seafood (squid) and gluten (flour). Substitute rice flour for a gluten-free version.
To prevent rubbery texture, do not overcook calamari—2 minutes is usually enough
