Thaw Boldly Calamari* Steaks in the fridge overnight (approx. 8 hours).
Fill a medium-sized pot with water and boil the thawed Calamari* Steaks for 3-4 minutes. Drain & set aside.
In a shallow dish, whisk together the flour, salt, black pepper, and garlic powder.
Heat the vegetable oil in a large skillet over medium-high heat.
Press the Calamari* Steaks in the flour mixture to coat, shaking off any excess.
Once the oil is hot, carefully add the Calamari* Steaks in batches, and fry until golden brown, about 2-3 minutes.
Using a slotted spoon, transfer the fried Calamari* to a paper towel-lined plate to drain excess oil.
Dice up the zucchini into very small pieces, and fry in vegetable oil until cooked. Once cooked, remove from the pan and set aside.
To make the chili sauce, mix together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and minced chili pepper in a small bowl.
Garnish the Calamari* Steaks with chopped fresh mint, jalapeños, and the zucchini.
Serve the Boldly Fried Calamari* Steaks with the chili sauce on the side, along with lime wedges for squeezing over the top.