*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
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 |
Double fry the cauliflower to keep them crispy even after drizzling on the sauce.
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.
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