Spicy Braised Squid with Chili Oil and Sesame Eggs
This dish combines tender whole squid and sliced boiled eggs coated in a bold, savory–spicy chili oil sauce. It’s aromatic, slightly numbing, and deeply flavorful, inspired by Chinese street food.
Ingredients
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2 medium whole squid, cleaned (keep tentacles)
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4 large eggs
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2 stalks green onions, chopped
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1 tablespoon white sesame seeds
For Boiling
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Water (enough to cover squid and eggs)
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2 slices ginger
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1 tablespoon cooking wine (optional)
Spicy Sauce
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3 tablespoons chili oil
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1½ tablespoons chili flakes
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1 tablespoon soy sauce
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1 tablespoon oyster sauce
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1 teaspoon sugar
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½ teaspoon salt (adjust to taste)
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½ teaspoon five-spice powder
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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½ teaspoon paprika
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1 teaspoon sesame oil
Instructions
Step 1: Boil the Eggs
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Place eggs in a pot of cold water.
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Bring to a boil and cook for 8–9 minutes.
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Transfer to cold water, peel, and slice into thick rounds.
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Set aside.
Step 2: Prepare the Squid
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Bring a pot of water to a boil with ginger and cooking wine.
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Add squid and blanch for 60–90 seconds only.
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Remove immediately and rinse under cold water.
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Make shallow crosswise cuts on the squid body (do not cut through).
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Slice into large pieces; keep tentacles whole.
Step 3: Make the Sauce
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In a bowl, mix chili oil, chili flakes, soy sauce, oyster sauce, sugar, salt, five-spice powder, cumin, garlic powder, paprika, and sesame oil.
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Stir until well combined and glossy.
Step 4: Combine
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Add squid and egg slices to a large bowl.
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Pour the sauce over everything.
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Toss gently until evenly coated.
Step 5: Finish
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Sprinkle sesame seeds and chopped green onions on top.
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Let rest for 10–15 minutes to absorb flavors.
Serving
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Serve warm or at room temperature.
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Great as:
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Street-food snack
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Side dish with rice
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Beer pairing
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Tips
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Do not overcook squid or it will turn rubbery.
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For extra heat, add Sichuan pepper powder.
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Eggs absorb sauce best when sliced thick.