General Tso's Calamari with toppings and chopsticks

General Tso’s Calamari

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Dusted Calamari Rings and Tentacles

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A big Spin on A most popular dish with Chinese-American takeout or eat in. Crispy rice flour dusted calamari with the classic Tso’s sauce.

Ingredients
  • Dusted Ring & Tentacle Calamari
  • Oil, for deep fry, 350°
  • 1 c. low-sodium Chicken broth
  • 1/2 c. Hoisin sauce
  • 2 tbsp. Honey
  • 2 tbsp. Brown Sugar
  • 1/4 c. low-sodium Soy sauce
  • Juice of 1/2 Lime
  • 2 tsp. Grated fresh Ginger
  • 2 cloves Garlic, minced
  • 3/4 tsp. crushed Red Pepper flakes
  • 1 tbsp. Cornstarch
  • 1 head Broccoli, cut into florets (about 4 c.)
  • Black, White, Sesame seeds, for garnish, toasted
  • Wasabi Peas – garnish as desired
  • Honey peanuts, toasted – garnish as desired
  • Scallions, julienne
  • 2 c. Cooked Jasmine rice, for serving
Instructions
  1. Fry Calamari 90 seconds as directions on box outlined. Oil at 350° degrees. Remove from fryer, set to dry on paper towel let sit for few minutes.
  2. Add garlic, ginger and red pepper flakes to saucepan Sauté with dash of oil, cook until fragrant, 30 seconds. Add chicken broth, simmer 5 min.
  3. In a medium bowl, whisk hoisin sauce, honey, brown sugar, soy sauce, and lime juice with 1 tablespoon cornstarch until combined. Add to saucepan and simmer until slightly thickened, 1 minute.
  4. To sauce, add broccoli fleurettes and cook until tender, 5 minutes. Toss to coat all with fried dusted calamari.
  5. Garnish with sesame seeds, wasabi peas, honey peanuts, scallion julienne and serve over Jasmin rice with broccoli a favorite side to this classic dish.