KOREAN FRIED CAULIFLOWER #vegetarian #friedchicken

A fun and veggie lover turn on Korean Fried Chicken, utilizing cauliflower. Ultra fresh cauliflower chomps 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 hitter that produces extra crunchy seared chicken. It's at that point more often than not presented with a hot sauce or soy garlic sauce.

The cauliflower is then covered in an addictive soy sauce garlic coat. It's sweet, flavorful, garlicky and somewhat zesty.

Also Try Our Recipe : Slow Cooker Baked Spaghetti

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:

1. 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.
2. Add oil to pot or pan being used for frying. Add about 1 inch of oil and bring to medium heat.
3. 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.
4. 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.
5. 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.
6. Brush cauliflower pieces with glaze. Garnish with sesame seeds and scallions. Serve while cauliflower is still hot and crispy.

For more detail : bit.ly/2Gv3qbP

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