Chili Garlic Fried Cauliflower
Drawing loose inspiration from Korean Fried Chicken Wings, this recipe ventures into a realm of its own, deviating from traditional preparations. Instead, it features cauliflower florets coated in a batter reminiscent of tempura, resulting in a crispy coating that emulates the texture of wings. To fully enjoy the delightful crunch, it is best to consume this dish immediately as the crunchiness diminishes over time.
Ingredients
- 1/2 c. all-purpose flour, sifted
- 1/2 c. cornstarch
- 1 tsp. baking powder
- 1 c. ice water
- 1 egg, beaten
- Kosher salt
- Vegetable oil, for frying
- 1 head cauliflower, cut into florets
- 1/3 c. chili garlic sauce
- 2 tbsp. low-sodium soy sauce
- 3 tbsp. brown sugar
- 2 tsp. sesame oil
- 1 tsp. grated ginger
- 2 tbsp. sesame seeds
- 2 green onions, thinly sliced
Instructions
- In a large bowl, whisk together flour, cornstarch, and baking powder. Add ice water, egg, and 1 teaspoon salt, and stir to combine. The batter should be thin.
- In a large skillet over medium heat, heat about ¼" vegetable oil until oil is shimmering. Toss cauliflower in batter until fully coated. Working in batches, add cauliflower, and cook until golden on all sides, about 4 minutes per side. Drain on paper towels and season with more salt, if necessary.
- In a medium bowl, whisk together garlic-chili sauce, soy sauce, brown sugar, sesame oil, and ginger. Toss fried cauliflower in sauce. Sprinkle with sesame seeds and green onions and serve.
Nutrition
Calories: 2200kcalCarbohydrates: 167gProtein: 32gFat: 155gSaturated Fat: 13gTrans Fat: 1gCholesterol: 160mgSodium: 2876mgPotassium: 2224mgFiber: 17gSugar: 38gCalcium: 809mgIron: 11mg
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