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.

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Ingredients

• 2 medium whole squid, cleaned (keep tentacles)

• 4 large eggs

• 2 stalks green onions, chopped

• 1 tablespoon white sesame seeds

For Boiling

• Water (enough to cover squid and eggs)

• 2 slices ginger

• 1 tablespoon cooking wine (optional)

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Spicy Sauce

• 3 tablespoons chili oil

• 1½ tablespoons chili flakes

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon five-spice powder

• ½ teaspoon ground cumin

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• 1 teaspoon sesame oil

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Instructions

Step 1: Boil the Eggs

1. Place eggs in a pot of cold water.

2. Bring to a boil and cook for 8–9 minutes.

3. Transfer to cold water, peel, and slice into thick rounds.

4. Set aside.

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Step 2: Prepare the Squid

1. Bring a pot of water to a boil with ginger and cooking wine.

2. Add squid and blanch for 60–90 seconds only.

3. Remove immediately and rinse under cold water.

4. Make shallow crosswise cuts on the squid body (do not cut through).

5. Slice into large pieces; keep tentacles whole.

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Step 3: Make the Sauce

1. In a bowl, mix chili oil, chili flakes, soy sauce, oyster sauce, sugar, salt, five-spice powder, cumin, garlic powder, paprika, and sesame oil.

2. Stir until well combined and glossy.

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Step 4: Combine

1. Add squid and egg slices to a large bowl.

2. Pour the sauce over everything.

3. Toss gently until evenly coated.

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Step 5: Finish

1. Sprinkle sesame seeds and chopped green onions on top.

2. Let rest for 10–15 minutes to absorb flavors.

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Serving

• Serve warm or at room temperature.

• Great as:

  • Street-food snack

  • Side dish with rice

  • Beer pairing

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Tips

• Do not overcook squid or it will turn rubbery.

• For extra heat, add Sichuan pepper powder.

• Eggs absorb sauce best when sliced thick.