KFC - Korean Fried Cauliflower

Product code: KFC

I love Korean fried chicken but this cauliflower version is not the least bit inferior to their chicken cousin! They are crispy and coated with an unctuous sauce which are both addictive and delicious. Great with a cold beer!

Serves 4

  • 1 small cauliflower
  • 400ml vegetable oil

For the Batter

  • 75g plain flour
  • 75g cornflour
  • 180ml cold beer or sparkling water

For the Sauce

  • 2 tsp roasted sesame seeds
  • 100g Ping’s Tomato & Ginger Sambal
  • 30g gochujang
  • 1 tbs light soya sauce
  • 1 tbs water
  • ½ tbs honey
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp salt
  1. Break down the cauliflower into bitesize florets approx 3cm pieces. It doesn’t need to be too precise.
  2. Prepare a rack over a baking tray lined with kitchen paper.
  3. Place the plain and cornflour in a mixing bowl and add the cold beer. Whisk to form a smooth batter
  4. In a wok or a deep medium saucepan, heat the vegetable oil on medium to high heat till it reaches 170C. To test if the oil is hot enough, drop some batter into the oil and it should sizzle up immediately.
  5. Add the cauliflower florets into the batter in batches and make sure they are well coated. Place them gently into the oil and fry for a couple of minutes till they are golden brown. Drop the heat down a little if they are browning too quickly
  6. Don’t over crowd the pan. They should have a crispy hard shell when done. Repeat with the remaining cauliflower.
  7. Remove the crispy cauliflower from the oil and place them onto a rack. Remove any batter floating about before adding the next batch. 
  8. Put the sauce ingredients in a small saucepan, give it a mix and heat gently till they are homogenised and warm through.
  9. Place all the crispy cauliflower in a large mixing bowl, pour over the sauce and mix through till all the cauliflower are coated in the sauce
  10. Sprinkle on sesame seeds and serve immediately.