Ingredients

The following ingredients have 4 Servings
  • 1 large cauliflower, (cut into bite-sized florets)
  • 3 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 2 1/4 cup water
  • 1 cup flour
  • 2 tablespoon sesame seeds, (plus more for garnish)
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic, (minced)
  • 1/2 teaspoon dried red chili flakes
  • 2 tablespoons soy sauce
  • 2 teaspoons vinegar
  • 2 tablespoons sugar
  • 1/4 cup green onions, (cut into 1 inch pieces, plus sliced onions for garnish)
  • vegetable or canola oil

Instruction

  • In a large mixing bowl, add 2 tablespoons of the cornstarch, the baking soda, salt, 1 teaspoon of the sesame oil, black pepper, 1 1/4 cup of water, and 3/4 cup of flour. Mix together well.
  • Add the cauliflower florets and toss to coat.
  • Sprinkle the remaining 1/4 cup of flour and the sesame seeds over the coated cauliflower. Lightly toss to coat. Set aside.
  • In a small sauce pan, bring to a slight bubble, the following ingredients: 1 tablespoon vegetable oil, grated ginger, minced garlic, dried chili flakes, 1 teaspoon sesame oil, soy sauce, vinegar, sugar, and one cup of water. Stir well.
  • When the mixture comes to a slight boil, add 1 tablespoon of cornstarch to 1 tablespoon of water and mix well, add that mixture to the sauce pan. Next, toss in the green onions and stir to combine. Reduce to a simmer and allow to thicken.
  • In the meantime, heat the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
  • Carefully place the coated cauliflower florets into the hot oil. Fry each piece until golden brown - about 3-4 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
  • Once all of the pieces are fried, increase the temperature of the oil to 385 degrees and re-fry the nuggets of cauliflower for another 30-60 seconds. This will provide a deeper colour and a better crunch. This step is completely optional!
  • Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Garnish with the sliced green onions and a few sesame seeds. Serve immediately.