Sticky Korean Cauliflower Wings

12 mins
Serves 1
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Directions

  1. 1Mix all fry batter ingredients in a bowl, then add water and whisk until a batter consistency is formed.
  2. 2Mix all fry batter ingredients in a bowl, then add water and whisk until a batter consistency is formed.
  3. 3Mix all fry batter ingredients in a bowl, then add water and whisk until a batter consistency is formed.
  4. 4Cut cauliflower into florets and coat them in the batter.
  5. 5Cut cauliflower into florets and coat them in the batter.
  6. 6Cut cauliflower into florets and coat them in the batter.
  7. 7Heat sunflower oil in a pan and fry the cauliflower florets in batches until golden brown.
  8. 8Heat sunflower oil in a pan and fry the cauliflower florets in batches until golden brown.
  9. 9Heat sunflower oil in a pan and fry the cauliflower florets in batches until golden brown.
  10. 10Remove the florets, let them cool on a rack, and fry again for a crispier texture.
  11. 11Remove the florets, let them cool on a rack, and fry again for a crispier texture.
  12. 12Remove the florets, let them cool on a rack, and fry again for a crispier texture.
  13. 13In a pan, fry shallots and garlic, then add all the sticky Korean marinade ingredients.
  14. 14In a pan, fry shallots and garlic, then add all the sticky Korean marinade ingredients.
  15. 15In a pan, fry shallots and garlic, then add all the sticky Korean marinade ingredients.
  16. 16Simmer the marinade until it thickens, and toss the fried cauliflower in the sauce.
  17. 17Simmer the marinade until it thickens, and toss the fried cauliflower in the sauce.
  18. 18Simmer the marinade until it thickens, and toss the fried cauliflower in the sauce.
  19. 19Serve garnished with spring onions.
  20. 20Serve garnished with spring onions.
  21. 21Serve garnished with spring onions.

Ingredients

  • 1 head of cauliflower
  • 1 head of cauliflower
  • 1 head of cauliflower
  • 1 spring onion
  • 1 spring onion
  • 1 spring onion
  • 0.5 cup potato starch
  • 0.5 cup potato starch
  • 0.5 cup potato starch
  • 10 tablespoons plain flour
  • 10 tablespoons plain flour
  • 10 tablespoons plain flour
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 teaspoon chicken salt
  • 1 teaspoon chicken salt
  • 1 teaspoon chicken salt
  • 1 tablespoon white pepper
  • 1 tablespoon white pepper
  • 1 tablespoon white pepper
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 cup water
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • 1 tablespoon gochujaru (red pepper flakes)
  • 1 tablespoon gochujaru (red pepper flakes)
  • 1 tablespoon gochujaru (red pepper flakes)
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon mirin
  • 1 tablespoon mirin
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water
  • 2 tablespoons golden caster sugar
  • 2 tablespoons golden caster sugar
  • 2 tablespoons golden caster sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard

Equipment

knifebowlwhiskfrying panspatulacooling rack