KOREAN FRIED CAULIFLOWER #DINNER #EASYRECIPES
A fun and veggie lover turn on Korean Fried Chicken, utilizing cauliflower. Ultra fresh cauliflower nibbles are covered in an exquisite and sweet soy garlic sauce.
One of my preferred dishes to eat is Korean Fried Chicken. I request it at whatever point I see it on the menu. Chicken is covered in a wet slurry player that produces extra crunchy fricasseed chicken. It's at that point normally presented with a fiery sauce or soy garlic sauce.
After effectively making buttermilk singed cauliflower, I needed to have a go at making a cauliflower form of my preferred Korean fricasseed chicken.The slurry is a mix of flour, cornstarch, preparing powder, vodka and water.
Ingredients:
- 1 small head cauliflower cut into bite-sized florets
- oil for frying
- 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 tbsp toasted sesame seeds
- 2 green scallions thinly sliced
Soy Garlic Glaze :
- 4 garlic cloves minced
- ¼ cup + 1 tbsp low sodium soy sauce
- ¼ cup mirin
- 2 tbsp brown sugar
- 1 tsp Gochujang
- 1 tbsp cornstarch
- 1 tbsp water
Directions:
- 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. Add about 1 inch of oil and bring to medium heat.
- 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. I prefer my sauce to be a little more sweet but if you prefer more savory you can add a little more soy 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.
Notes:
- Because of how delicate the crispy coating is, I found it better to brush the sauce on rather than tossing the cauliflower in the sauce.
- The cauliflower will start to soften after the sauce is added, so I recommend adding the glaze right before serving.
- Gochujang is a Korean chili paste that can be found at most Asian grocery stores.
- Mirin is a sweetened Japanese rice wine that can be found at most Asian grocery stores.
For more detail : http://bit.ly/2Zi4bOj
