KOREAN FRIED CAULIFLOWER

A fun and vegetarian spin on Korean Fried Chicken, using cauliflower instead. Ultra crispy cauliflower bites are coated in a savory and sweet soy garlic sauce.

One of my favorite dishes to eat is Korean Fried Chicken. I order it whenever I see it on the menu. Chicken is coated in a wet slurry batter that produces extra crunchy fried chicken. It’s then usually served with a spicy sauce or soy garlic sauce.

INGREDIENTS:

• 1 small head caulìflower cut ìnto bìte-sìzed florets
• oìl for fryìng
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 teaspoon bakìng powder
• 1/2 cup ìce water
• 1/2 cup vodka
• 2 tbsp toasted sesame seeds
• 2 green scallìons thìnly slìced

SOY GARLIC GLAZE :

• 4 garlìc cloves mìnced
• ¼ cup + 1 tbsp low sodìum soy sauce
• ¼ cup mìrìn
• 2 tbsp brown sugar
• 1 tsp Gochujang
• 1 tbsp cornstarch
• 1 tbsp water

DIRECTIONS: 

1. In a medium bowl, combine cornstarch, flour, baking powder, ice water and vodka. Whisk until smooth. The batter should be thin with the consistency of paint.
2. Add oil to pot or pan being used for frying. Add about 1 inch of oil and bring to medium heat.
3. Working in batches, toss some of the cauliflower into the wet batter until evenly coated. Shake off excess batter drippings and then add cauliflower pieces to hot oil. Cook until batter is crispy and a light golden brown. Repeat with remaining cauliflower.
4. ..............
5. ..................

for full recipes : kirbiecravings.com

Share this post