Tempura Calamari from P.F. Chang's features tender calamari rings dipped in a light, crispy tempura batter, served golden brown with a zesty dipping sauce, offering a delightful contrast of crunchy texture and fresh seafood flavor.
Equipments
- Mixing bowls
- Whisk
- Chef’s knife
- Cutting board
- Paper towels
- Frying thermometer
- Slotted spoon or spider strainer
- Deep fryer or large heavy-bottomed pot
- Tongs
- Plate or tray
- Wire rack
Ingredients
- 1 lb (450g) calamari rings
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold club soda
- Vegetable oil, for frying
- Lemon wedges (optional, for garnish)
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey
When preparing Tempura Calamari, use ice-cold club soda in the batter to achieve a light, crispy texture. Make sure the oil temperature stays between 350degF and 375degF for perfect frying results. Fresh calamari rings should be patted dry with paper towels to prevent excess moisture, which can cause oil splatters. Combine mayonnaise, Sriracha, soy sauce, rice vinegar, and honey to create a balanced zesty dipping sauce. Your homemade Tempura Calamari from P.F. Chang's copycat menu will capture the same golden crispiness and vibrant flavors as the original dish.
Instructions
- Instructions:
- Pat calamari rings dry with paper towels.
- In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
- Add ice-cold club soda to the dry mixture; whisk until just combined (do not overmix).
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C), using frying thermometer to monitor.
- Dredge calamari rings lightly in flour, shaking off excess.
- Dip calamari rings into tempura batter.
- Carefully lower battered calamari into hot oil with tongs or a slotted spoon.
- Fry in batches, 2-3 minutes per batch, until golden brown and crispy.
- Remove calamari with slotted spoon; drain on wire rack or paper towel-lined plate.
- For sauce: whisk together mayonnaise, Sriracha, soy sauce, rice vinegar, and honey in a bowl.
- Serve calamari hot with dipping sauce and lemon wedges (optional).
Substitution
Tempura Calamari from P.F. Chang's copycat menu delivers a delectable balance of crispy batter and tender squid that you can easily recreate at home. You can substitute club soda with sparkling water to maintain the batter's light and airy texture if club soda is unavailable. If calamari rings are hard to find, baby squid or cut squid tubes can be used as suitable alternatives with similar cooking times. Adjust oil temperature between 350degF and 375degF to ensure the calamari crisps perfectly without becoming greasy. Use a wire rack to drain excess oil, keeping the tempura crisp and avoiding sogginess.
Tips
Make sure Your calamari rings are thoroughly dried before battering to ensure the tempura coating adheres properly and fries up crisp. Maintain the oil temperature steadily at 350degF (175degC) to avoid greasy or overcooked calamari, using a frying thermometer for accuracy. Lightly dredging calamari in flour before dipping in batter prevents clumping and promotes an even, crispy crust. Fry calamari in small batches to prevent the oil temperature from dropping and to achieve a consistent golden brown finish.
Nutritions
Tempura Calamari from P.F. Chang's combines protein-rich calamari with a batter made from all-purpose flour, cornstarch, and club soda, resulting in a crispy texture while maintaining a low calorie count per serving. The frying process adds some vegetable oil fat content, contributing to a moderate amount of calories and healthy unsaturated fats. The accompanying dipping sauce blends mayonnaise with Sriracha, soy sauce, and honey, providing a balance of creaminess, spice, and sweetness but also increasing sodium and sugar levels. Your overall intake of protein, fats, and carbs depends on portion size and how much sauce you use with the dish.
Storage
Store leftover Tempura Calamari in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Keep the container refrigerated and consume within 1-2 days for optimal freshness and flavor. Reheat in a preheated oven or air fryer at 350degF (175degC) for 5-7 minutes to restore the crunchy texture without sogginess.
Variation or Alternatives
You can substitute sparkling water or chilled beer for club soda in the tempura batter to achieve a different level of lightness and flavor. For a gluten-free option, replace all-purpose flour with rice flour or a gluten-free flour blend while keeping cornstarch as is. Instead of frying in vegetable oil, try using peanut oil for a slightly nuttier taste and higher smoke point. Experiment with adding finely grated ginger or garlic to the dipping sauce to enhance its zesty profile.
Allergies
Tempura Calamari contains seafood, specifically calamari, which is a common allergen for those with shellfish or mollusk allergies. The batter includes wheat flour, potentially triggering reactions in individuals with gluten intolerance or celiac disease. Your dipping sauce also contains soy sauce, which may cause issues for people allergic to soy.
Why this recipe?
Tempura Calamari at P.F. Chang's is loved for its perfectly crispy, golden tempura batter that locks in the tender, flavorful calamari inside. The dish is often paired with a tangy, zesty dipping sauce, enhancing each bite with a burst of complementary flavors. Making a copycat version allows you to recreate that delightful texture and taste at home, controlling the freshness and ingredients to suit your preferences. Your homemade Tempura Calamari can deliver the same satisfying crunch and savory appeal of P.F. Chang's while adding a personal touch to this beloved appetizer.