I recently impulse purchased gochujang sauce just to cook bibimbap one night. Now left with this massive tub, I was trying to come up with cool ways to use the rest of the sauce. And here we are with a vegan/veggie spin to a cult favourite dish, Korean fried chicken (hence the name KFC).
Korean Fried Cauliflower (KFC)
Veggie/vegan version to korean fried chicken. Contrary to the name of the dish, the cauliflower isn't fried but baked but still tastes just as good!
Servings: 4 people
Ingredients
Cauliflower Batter
- 1 cauliflower
- 1/2 cup of alternative milk can also use dairy milk if non-veggie
- 1/4 cup of water
- 1/2 cup flour
- 2 teaspoons of salt
- Dash of pepper
- Vegetable oil for drizzling
KFC Sauce
- 1 garlic clove diced
- 2 tablespoons Gochujang sauce
- 2 tablespoons soy sauce
- 1/4 cup of ketchup
- 1/4 cup of honey
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- Sesame seeds for garnishing
Instructions
Cooking the cauliflower:
- Pre-heat the oven to 250ºF
- Cut the cauliflower into large florets
- Mix the cauliflower batter ingredients. Then, batter the cauliflower.
- Drizzle with vegetable oil and bake for 30 minutes
KFC sauce:
- While cauliflower is cooking in the oven, mix all the ingredients for the KFC sauce together
- When the cauliflower is done baking, remove from oven and cool for a bit so that the cauliflower isn’t too soft. Cook KFC sauce for a few minutes on low heat.
- Dip the cauliflower into the KFC sauce. Bake for another 15 minutes.
- Let it cool for about 5 minutes before serving and garnish with sesame seeds.
