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Yields:
6
Prep Time:
10 mins
Total Time:
35 mins
This recipe was very loosely inspired by Korean Fried Chicken Wings. But nothing about this recipe is really traditional at all. The cauliflower florets are battered in somewhat of a tempura-like batter, which aids in more wing-like crispy coating. Eat it right away! The crunch factor diminishes quickly!
Editor's Note: This recipe was updated on December 23, 2020.
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Ingredients
- 1/2 cup
all-purpose flour, sifted
- 1/2 cup
cornstarch
- 1 tsp.
baking powder
- 1 cup
ice water
- 1
egg, beaten
Kosher salt
Vegetable oil, for frying
- 1
head cauliflower, cut into florets
- 1/3 cup
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
Directions
- Step 1In 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.
- Step 2In 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.
- Step 3In 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.
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