- 1 small head cauliflower cut into bite-sized florets
- Oil, for frying (used peanut oil)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup ice water
- 1/2 cup vodka
- 2 tablespoons toasted sesame seeds
- 2 green scallions, thinly sliced (I sliced them on the bias)
- Soy Garlic Glaze
- 4 garlic cloves, minced
- 1/4 cup + 1 tablespoon low sodium soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar (I used 2 tablespoons packed light brown sugar)
- 1 teaspoon Gochujang
- 1 tablespoon cornstarch
- 1 tablespoon water
- 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.
- Add oil to pot or pan being used for frying (used a large Dutch oven). Add about 1 inch of oil and bring to medium heat (I had the oil reach 350 degrees).
- 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.
- To make the glaze, add all glaze ingredients except cornstarch and water to a small saucepan. Stir to evenly mix and bring sauce to a simmer. Taste and adjust* as needed. Keep in mind the final version will have a more concentrated flavor. If you think the sauce needs to be more savory, you can add a little more sauce.
- In a small bowl, stir cornstarch and water until cornstarch is fully dissolved. Add to the glaze and immediately stir it in so the cornstarch does not clump. Allow sauce to simmer until thickened. Remove from heat.
- Brush cauliflower pieces with glaze. Garnish with sesame seeds and scallions. Serve while cauliflower is still hot and crispy.
*I just waited until the sauce had thickened before adding some salt to the glaze.
This was so fuckin’ delicious ! I was scarfing the cauliflower down so quickly that I didn’t take time to analyze the flavors ! Visually, I thought it looked awesome. To me it almost could’ve been mistaken for actual pieces of fried pork or chicken. I thought it looked so nice that it could’ve been served in a restaurant ! The crunch of the cauliflower was awesome to hear and to feel. Unfortunately the only downside is that you have a short window of time before you start to lose the crunch because of the sauce. Still, I will most definitely be making this again in the future !
This recipe came from Kirbie’s Cravings.
I wasn’t paid in any form to promote Kirbie’s Cravings.
Take care y’all !