Fiery Korean Fried Cauliflower Bites

Allergens

Wheat, Eggs, Soy, Fish (from fish sauce in gochujang)

Ingredients

• 1 large head cauliflower, cut into florets
• 3/4 cup all
• purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper, to taste
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• Vegetable oil, for frying
• For the sauce:
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp sugar
• 1 tsp sesame oil
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• 1/4 tsp black pepper, ground
• 1/8 tsp cayenne pepper (optional)
• Green onions and toasted sesame seeds, for garnish

Instructions

1. In a large bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
2. In another large bowl, add panko breadcrumbs.
3. Prepare a frying station with a deep skillet or pot filled with about 1 inch of vegetable oil, heated to 350°F (175°C).
4. Dip each cauliflower floret in the flour mixture, then into beaten eggs, and finally coat with panko breadcrumbs.
5. Fry cauliflower bites in batches for about 2 3 minutes per batch or until golden brown and crispy. Remove and let drain on paper towels.
6. In a small bowl, prepare the sauce by mixing gochujang, soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, ground black pepper, and cayenne pepper (if using).
7. Toss fried cauliflower bites in the sauce until well coated.
8. Garnish with green onions and toasted sesame seeds before serving.

Chef’s Insight

The secret to tender yet crispy cauliflower bites is using panko breadcrumbs for added crunch!

Notes

To make this dish vegan and gluten-free, use a vegan panko substitute and ensure your gochujang is vegan.