A delightful vegetarian twist on the classic Korean fried chicken, featuring crispy cauliflower bites in a spicy-sweet glaze.
Author:morgan
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:Korean
Diet:Vegetarian
Ingredients
Scale
1 head cauliflower (about 2 pounds, cut into 2” bite-sized pieces)
1 cup cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon kosher salt
1 tablespoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 cups ice-cold soda water
1 quart neutral oil for frying
½ cup soy sauce
3 tablespoons sugar
2 tablespoons honey
2 tablespoons gochujang
½ tablespoon gochugaru
1 tablespoon rice vinegar
¼ cup water
1 teaspoon sesame seeds (for garnish)
Instructions
Prep the Cauliflower: Start by cutting the cauliflower into bite-sized florets and placing them on a tray.
Make the Batter: In a large bowl, mix the cornstarch, flour, baking powder, salt, white pepper, garlic powder, and onion powder together. Gradually whisk in the ice-cold soda water until the batter is smooth; it should be slightly looser than pancake batter.
Coat the Cauliflower: Add the cauliflower pieces into the batter and coat them generously.
Heat the Oil: In a heavy-bottomed pot or Dutch oven, heat the neutral oil over medium-high heat until it reaches 375°F.
Fry: Carefully drop the cauliflower pieces in one at a time, frying in batches for about 5-6 minutes or until crispy and golden brown. Drain them on a wire rack.
Prepare the Sauce: In a small saucepan, combine the soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water. Heat until bubbling and slightly thickened.
Glaze the Cauliflower: Brush the prepared sauce onto the crispy cauliflower and garnish with sesame seeds.
Serve and Enjoy!: Dive straight into these crispy delights!
Notes
For a healthier option, you can bake the cauliflower instead of frying. Keep the batter cold for the crispiest result.