Korean Cauliflower Wings
These are a vegan twist on the classic Korean Fried Chicken (dakgangjeong). They're a delicious and healthier alternative that packs a flavourful punch and are ideal for those who don't eat meat but still want to experience the bold flavours of Korean fried chicken.
Cauliflower florets are great for mimicking the shape of drums of chicken wings, and when breaded and fried, the exterior is crunchy while the interior is tender but with a bite.
The key ingredient for flavouring is gochujang, a Korean chilli paste that I love to incorporate into my cooking. It adds a lovely sweet, spicy, and savoury kick, and when combined with soy sauce, ketchup and sesame oil it makes an addictive sauce. This is absolutely a crowd-pleaser for any occassion.
Ingredients
For the cauliflower:
- Large head of cauliflower, broken into florets
- 100g tapioca or potato starch, but plain flour/cornflour/cornstarch is also fine!
- 200ml plant-based milk
- 1/2 tbsp baking powder
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp chilli flakes
- 1 tbsp black pepper
- 1 tbsp salt
For the gochujang glaze
- 1 tbsp ketchup
- 1 tbsp gochujang paste
- 1/2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar. Sub with lemon juice
Pair it with
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Instructions
- Prep the cauliflower: Wash and break the cauliflower head into bite-sized florets, resembling the size of chicken wings drums.
- Make the batter: In a large bowl, combine the flour, or cornflour, with baking powder, and all the seasoning ingredients listed. Gradually add the plant-based milk of choice, whisking until a smooth batter forms. The consistency should be slightly thick but pourable.
- Heat the oil: In a large pot or deep fryer, heat enough vegetable oil to reach 175ºC/350°F.
- Batter the florets: Coat the cauliflower floret in the batter, letting any excess drip off.
- Fry the cauliflower: Gently add the battered florets to the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-4 minutes, or until golden brown and crispy. Remove the florets with a slotted spoon and drain on paper towels.
- Make the sauce: While the cauliflower is frying, whisk together all the sauce ingredients in a small bowl and set aside for later.
- Coat & serve: Once all the cauliflower is fried, toss them in the prepared sauce until evenly coated. Garnish with chopped spring onions and serve hot.
Tips:
- Don't overcrowd the pot when frying, as this can lower the oil temperature and result in soggy cauliflower.
- Feel free to adjust the amount of gochujang to your desired level of spice.
Video demonstration
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