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
- 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.
- 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.
- 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.
- To sauce, add broccoli fleurettes and cook until tender, 5 minutes. Toss to coat all with fried dusted calamari.
- Garnish with sesame seeds, wasabi peas, honey peanuts, scallion julienne and serve over Jasmin rice with broccoli a favorite side to this classic dish.