Wagamama Chilli Squid
Crispy coated squid tossed with shichimi spice and served with a zesty chilli and coriander dipping sauce – a Wagamama classic you can recreate at home.
Contains Allergens
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Why you'll love it
Wagamama’s Chilli Squid is one of those dishes that’s impossible to resist. The moment it hits the table, you’re greeted with the sizzle of freshly fried squid, a hint of chilli in the air, and that moreish crunch that keeps you coming back for another bite. It’s the perfect balance of texture and flavour: crispy yet tender, spicy yet refreshing, and just the right level of indulgent. Making it at home might sound intimidating, but it’s surprisingly easy with a few clever tricks. The secret lies in lightly coating the squid with seasoned cornflour before a quick fry – this gives it that signature golden crispness. Serve it with a punchy dipping sauce made from fresh chilli, coriander, garlic, and lime, and you’ll have a restaurant-worthy appetiser in under 30 minutes.
About the original
Wagamama has built its reputation on simple, vibrant Asian-inspired dishes that feel both comforting and contemporary. Their Chilli Squid is a fan favourite for good reason — it perfectly encapsulates their philosophy of balance: crisp textures, clean flavours, and a playful kick of spice.
While the original recipe is a closely held secret, the dish’s charm lies in its simplicity. Fresh squid, a light starch coating, and Wagamama’s signature shichimi togarashi seasoning combine to deliver an addictive bite that pairs beautifully with the house chilli dipping sauce.
Our version replicates that same contrast of heat and crunch, using readily available UK ingredients. Whether served as a starter, party snack, or alongside rice noodles, it’s the ultimate “fakeaway” that brings Wagamama’s lively flavours straight to your kitchen.
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Ingredients
For the squid
- 300 g Squid rings — Use Squid Tubes if copying exactly - rings are easier to find!
- 3 tbsp Cornflour — or potato starch for extra crunch
- ½ tsp Salt
- ½ tsp White pepper
- ½ tsp Smoked paprika
- 1 tsp Shichimi togarashi — Also known as Japanese 5 spice
- 500 ml Vegetable Oil — For frying
For the dipping sauce
- 1 piece Red Chilli — Finely chopped
- 1 clove Garlic — Minced
- 1 bunch Coriander
- ½ piece Lime juice — ½ a lime
- 2 tbsp Soy sauce
- 1 tsp Rice vinegar
- 1 tsp Sesame oil
Method
Prepare the squid: Pat dry thoroughly with kitchen paper to ensure crispiness.
Season the coating: In a bowl, mix cornflour, salt, pepper, paprika, and shichimi togarashi.
Coat the squid: Toss the squid rings in the seasoned flour until evenly coated. Shake off any excess.
Heat the oil: Fill a medium saucepan with 4–5cm of oil and heat to 180°C (or until a breadcrumb sizzles immediately).
Fry in batches: Fry the squid for 2–3 minutes until golden and crisp. Avoid overcrowding. Remove with a slotted spoon and drain on paper towels.
Make the dipping sauce: Mix all sauce ingredients in a small bowl. Adjust with extra lime or soy to taste.
Serve: Arrange squid on a plate, sprinkle extra shichimi togarashi, and serve hot with the dipping sauce on the side.
Tips & Variations
- Use rice flour instead of cornflour for an even lighter, shatter-crisp coating.
- Add a pinch of garlic powder or ginger powder to the coating mix for extra depth.
- Make it milder by halving the shichimi or omitting chilli seeds in the sauce.
- Try air-frying the squid at 200°C for 6–7 minutes for a lighter version.
- Pair with steamed edamame and Wagamama-style Yaki Udon for a full restaurant experience.
- Freeze squid before frying if prepping ahead — just dust again with flour before cooking.
FAQs
- Can I use frozen squid?
- Yes — just thaw fully and pat dry to remove moisture. Excess water will make the coating soggy.
- What can I substitute for shichimi togarashi?
- Mix equal parts chilli flakes, paprika, sesame seeds, and a touch of ginger powder for a similar effect.
- Can I bake the squid instead of frying?
- Yes. Lightly spray with oil and bake at 220°C for 10–12 minutes, flipping halfway, though it won’t be quite as crisp.
- What’s best to serve with this?
- Pair with a Wagamama-style Firecracker Rice or a simple Asian slaw to balance the spice and texture.
Nutrition (per serving)
| Calories | 290 kcal |
|---|---|
| Protein | 22 g |
| Fat | 14 g |
| Carbs | 16 g |
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