Korean Fried Cauliflower Recipes

Steps:

• Make the sauce: In a small saucepan over low heat, combine the gochujang, sugar, garlic, yuzu kosho, mirin and 1 cup water. Simmer until thickened slightly and reduced by half, about 20 minutes. Remove from heat and set aside at room temperature. Sauce may be made up to two weeks ahead and stored covered and refrigerated; bring to room temperature before serving.
• Make the tempura batter: Fill a pitcher with 1 3/4 cups ice-cold water, and set aside. In a large mixing bowl, combine the tempura flour (or batter mix), egg yolk and 1 cup of the water. Whisk to blend, then add the potato starch, wheat flour and remaining 3/4 cup water. The mixture should have the consistency of thin pancake batter.
• Fill a deep fryer or large pot halfway with canola oil and bring to 350 degrees. Coat the florets with the batter and, working in batches if necessary, deep-fry until florets have a dark golden crust, 2 to 3 minutes. The crust should be crispy while the cauliflower retains some crunch.
• Remove browned florets from oil and drain on paper towels. Transfer to a warmed platter and drizzle thoroughly with sauce. Garnish with toasted sesame seeds and lime wedges. Serve hot.

Steps:

• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
• Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
• Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic together in a bowl. Set sauce aside.
• Mix water, rice flour, potato starch, granulated garlic, salt, and white pepper together in a bowl. Add a small amount of additional water if batter is too thick.
• Place cauliflower pieces in a bowl and pour batter on top. Toss to coat. Transfer to the prepared baking sheet, leaving space between each piece.
• Bake in the preheated oven until some spots form, about 30 minutes.
• Transfer baked 'wings' to a large bowl, leaving oven on. Add sauce and toss to coat. Return 'wings' to the baking sheet, leaving space between them. Return to the hot oven until black spots start to appear, about 15 minutes.
• Transfer to a serving plate and top with sesame seeds.