This delicious vegan Korean fried ‘chicken’ recipe uses cauliflower and combines a crispy batter with a sweet and spicy glaze to coat the pieces. Can be whipped up in under 30 mins.
For the cauliflower:
- 1 cauliflower broken into bite sized pieces
- 150 g soya milk
- 1 tsp salt
- 1 tsp cayenne
- 1 tsp garlic powder
- 150 g plain flour
- 65 g cornflour
- 1 tsp baking powder
For the glaze
- 2 tbsp sesame oil
- 2 cloves of garlic grated
- 10 g ginger grated
- 4 tbsp gochujang
- 2 tbsp tomato ketchup
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 2 tbsp mirin
- 4 tbsp soy sauce
- 50 g vegan butter
STEP 1 : MIX THE DRY INGREDIENTS
Fill a bowl with your soya milk and add the cauliflower pieces. Toss to ensure they are all covered.
In a separate bowl, mix together the flour, cornflour, cayenne, salt, pepper and garlic powder.
Take your cauliflower pieces and toss to coat in the flour mixture. Set aside.
STEP 2: DEEP FRY THE CAULIFLOWER
Heat your deep fat fryer to 150 degrees (or heat up oil in a saucepan till very hot)
Drop your cauliflower pieces into the oil and fry until golden brown in colour. This should take 5-6 minutes. While pieces are frying, move onto the glaze.
STEP 3: MAKE THE GLAZE
Put your pan on a medium heat.
Saute your garlic and ginger in the sesame oil.
Add the gochujang, tomato sauce, maple syrup, brown sugar, mirin and soy and stir to combine.
Combine and heat for 2-3 minutes until you get a slightly thick consistency.
Stir through the butter to loosen the glaze and give you a consistency more like syrup.
STEP 4: ASSEMBLE
Add your fried cauliflower to a large bowl.
Pour over the glaze.
Gently use your hands to cover all the pieces in the glaze.
Scatter over some sesame seeds (optional)