This recipe is inspired by Korean Fried Chicken. An iconic love child of Korean and American cuisine that originates from the Korean war. The chicken is double fried in a thin batter before being tossed in a spicy, sweet sauce. So many people have attempted to veganise this recipe and I’m not alone in reaching for the cauliflower. The spiced sauce and crisp batter pair perfectly with tender cauliflower with no need to precook before frying – the cauliflower florets will steam inside the batter.
I like to feature these in a Buddha bowl with plenty of fluffy rice – let me know how you serve yours!
- Makes: Serves 4
Ingredients
For the Batter:
- 1 Medium Cauliflower, trimmed into small florets
- 1 Cup White Rice Flour
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Sweet Paprika
- 1/2 tsp Smoked Paprika
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1 tsp White Pepper
- 1/2 tsp oregano
- 1/2 tsp Thyme
- 1 Tbsp Sugar
- Water, as needed
For the Korean Style Spicy Sauce:
- 2 Tbsp Ketchup
- 2 Tbsp Maple Syrup
- 1 1/2 Tbsp Sriracha
- 1 1/2 Tbsp Brown Sugar
- 40ml Soy Sauce Substitute (see allergy note below)
- 2 Garlic Cloves, minced
- 1/4 tsp Red Pepper Flakes
- 1 tsp Sesame Oil
- 1/2 Tbsp Cornstarch
- 60ml Water
- 1 Tbsp Black Sesame Seeds (optional - skip if this is an allergen for you)
- 1 Tbsp White Sesame Seeds (optional - skip if this is an allergen for you)
Directions
Start off by making the batter, it’s best if allowed to rest before use. Whisk together the dry ingredients in a large bowl, making sure the spices are well combined. Gradually add cold water while constantly mixing, adding enough to make a thin batter only slightly thicker than single cream. Put to one side and allow to rest for at least 30 minutes or up to overnight to allow the rice flour to fully absorb the water. Before using, check the thickness of your batter and add more water as needed.
Mix together the cornstarch and a tablespoon of water to make a thin paste and put to one side. Place the rest of the sauce ingredients, apart from the sesame seeds, into a small pan over a low to medium heat. Stir until mixed, before adding the cornstarch slurry. Mix constantly over a low heat until thickened. Mix in the sesame seeds just before use.
Half fill a deep pan with oil and heat to 170 degrees. Try to keep your oil at this temperature while cooking. In small batches, toss cauliflower florets in the batter and fry until lightly golden brown. Drain on kitchen paper before tossing in batter and frying again until a deep golden brown. Again in small batches, place your still hot cauliflower florets in a large bowl and toss with a tablespoon of sauce at a time until each floret is coated.
Serve while still hot – enjoy!
Notes
Allergy Notes: I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you.
This recipe is gluten free, vegan, soy free and nut free if you skip the sesame seeds!
