Yes! I said vegan Korean fried chicken and it is cauliflower, but how would someone find the recipe in a search. Search Korean vegan cauliflower? No! they will search Vegan Korean chicken so they can find a great substitute.
THIS WAS SO GOOD THAT I HAD TO LET IT CUT IN LINE!
I have so many posts that are drafts, ready to finish but I made this for dinner and it was so good I had to bump it up and post immediately.
OMG! Really Mark! A little old for OMG but OMG!! Spicy, sweet, gooey, savory, crispy, crunchy, mind blowing! OK, that might be overkill so let’s say really, really, really good!
DEVELOPMENT
So I really like KFC (Korean Fried Chicken) but I am trying to be plant based. I combined two recipes from two of my favorite websites and added a few of my Cheffy (is that a word) Chef tricks. Tips below👇
I used my go to Dakgangjeong (Korean Chicken) from Korean Bapsang. This is a great site and my go too for Korean food. I went to “Serious Eats” for a recipe to deep fry cauliflower. I found a great way to fry it on their Buffalo cauliflower recipe. BTW the Buffalo cauliflower is great and the site is my go to, for researching everything food.
THE SAUCE
The sauce is for four orders and you can adjust the sugar. The sugar helps thicken the sauce so if you want less sugar you may have to up the cornstarch. If it gets to thick just add water.
- 1 tbsp soy sauce
- 3 tbsp rice wine or mirin (you can sub any white wine)
- 2 tbsp apple cider vinegar or rice wine ( i also like balsamic)
- 3 tbsp brown sugar (if you want less sugar then thicken with more corn starch)
- 1 tbsp gochujang (Korean red chili paste, this should be a staple and is easy to find)
- 2 tsp sesame oil
- 1 tsp minced garlic
- 2 tsp minced ginger
- 1 tsp thick or black soy (optional add 1 tsp brown sugar)
Mix all the ingredients in a pan and boil until it thickens to the the consistency you like.
Make some rice. I like jasmine rice and lately I have fallen in love (not literally) with broken jasmine rice. I love the texture. Follow instructions on the package. DON”T USE TO MUCH WATER! Sorry for yelling. LOL
THE CRISPY CAULIFLOWER BATTER
This recipe from Serious Eats is really the best. If you let the cauliflower cool it will stay crispy and even get a little more crispy. It uses vodka as part of the liquid part for quick evaporation making the cauliflower crisp.
- Break up your cauliflower into 1 inch florets. 1 head will make 4 big orders
- heat up a quart of vegetable, canola, or peanut oil to 350 degrees. Save the oil to use again. You can strain it if needed
- mix 1/2 cup corn starch (not corn flour), 1/2 cup all purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup water, 1/4 cup vodka
- mix the batter is should be the consistency of heavy (whipping) cream
FRY IT
Simple as that. Drop the cauliflower a little at a time into the hot oil and fry until golden. Drain and set it on paper towel. As it cools it will remain crisp.
Heat up your sauce. It should be the consistency of maple syrup. Add water as needed. Chop some peanuts or cashews. I used raw cashews because I had a bunch so I could make vegan cheeses. I also like some chopped/sliced green onion.
THE FINISH
Getting hungry just writing. This dish took me by surprise. I really, really like it.
Once your sauce is hot and you like the consistency add the fried cauliflower and stir.
Plate it up! Put the rice on your plate, pour your cauliflower and sauce beside the rice. Sprinkle the nuts and green onions. Grab your chopsticks!!! YUM! Vegan Korean Fried Chicken (cauliflower).
Try this great vegan recipe that any carnivore will love.
Korean KFC Cauliflower
Vegan crispy cauliflower done like KFC (Korean Fried Chicken) with lots of sauce
The Sauce
- 1 tbsp soy sauce
- 3 tbsp rice wine
- 3 tbsp brown sugar
- 1 tbsp gochujang (Korean Red Chili Paste)
- 1 tsp lio emasaes
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp thick black soy (optiona)
- 1 tsp brown sugar, 2 tsp if you don't use black soy
The Cauliflower
- 1 quart oil, vegetable, canola, heated to 350.
- 1 head cauliflower broken into 1 inch florets
- 1/2 cup flour
- 1/2 cup corn starch (not corn meal)
- 1/2 tsp baking powder
- 3/4 cup water
- 1/4 cup vodka (optional)
- 1/2 tsp salt
The Finish
- 3 cups jasmine rice
- 1/4 cup chopped peanuts or cashews
- sliced green onion for ngarnish
Mix all the sauce ingredients in a sauce pan.
Bring it to a boil on medium high heat and stir until it reaches the consistency of maple syrup
Break apart your cauliflower and mix the batter ingredients.
Heat up your oil.
Get your rice, peanuts and green onions ready.
Put you cauliflower florets in the batter.Remove the florets one at a time and shake off excess batter and fry them until golden brown.
Once all the cauliflower is fried add them to the hot sauce and heat for 30 seconds. Add water if to thick.Serve with rice and toppings