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Korean KFC Cauliflower

Vegan crispy cauliflower done like KFC (Korean Fried Chicken) with lots of sauce
Course: brunch, Dinner, lunch
Cuisine: Korean, vegan
Keyword: Korean stir fry, Vegan Korean, Vegan Korean fried Chicken

Ingredients

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

Instructions

  • 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