Korean Fried Cauliflower
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| Ingredients | Quantities |
|---|---|
| Large cauliflower, cut into bite sized pieces | 1 each |
| Batter | |
| All purpose flour | 1/2 cup |
| Rice flour | 1/2 cup |
| Club House Sea Salt, French Mediterranean | 1/2 tsp |
| Water | 2 cups |
| Dry Batter | |
| All purpose flour | 1/2 cup |
| Rice flour | 1/2 cup |
| Sauce | |
| Soy sauce | 3 tbsp |
| Billy Bee Liquid White Honey | 1/2 cup |
| Gochujang | 1/2 cup |
| French's® Tomato Ketchup | 1/2 cup |
| Water | 1/2 cup |
| Sugar | 1 tbsp |
| Garlic cloves, minced | 2 each |
| Club House Chipotle Cinnamon Seasoning | 1 tbsp |
| Garnish | |
| Scallions, chopped | 1/2 cup |
| Club House Sesame Seed | 1/2 cup |
chef's tip
Double fry the cauliflower to keep them crispy even after drizzling on the sauce.
Instructions
This recipe was created for Club House for Chefs by: Jeff Kang, Chef Owner of Canis Restaurant, Apres Wine Bar and Kang Bang Fried Chicken in Toronto.
For the Korean Fried Cauliflower: Mix the batter in a bowl until smooth. Heat oil to 350°F. Dip the cauliflower into the dry mix then dredge in batter. Fry the cauliflower for 5-7 minutes until golden brown. Remove from fryer and place on tray. Increase the temperature of the oil to 375°F. Fry the cauliflower again for 2 minutes. While frying, combine all the sauce ingredients in a pan and stir at medium heat. Toss the cauliflower in the sauce and reserve for use.
For Serving: Pile the cauliflower decoratively in a bowl. Garnish with green onion and sesame seeds and serve.
