Chili Garlic Fried Cauliflower Recipe

Introduction

This Chili Garlic Fried Cauliflower is a crispy, flavorful snack or appetizer that packs a delicious punch. Coated in a light batter and tossed in a spicy-sweet sauce, it’s perfect for those who love bold flavors with a satisfying crunch.

Ingredients

• 1/2 cup all-purpose flour, sifted
• 1/2 cup cornstarch
• 1 tsp. baking powder
• 1 cup ice water
• 1 egg, beaten
• Kosher salt
• Vegetable oil, for frying
• 1 head cauliflower, cut into florets
• 1/3 cup chili garlic sauce
• 2 Tbsp. low-sodium soy sauce
• 3 Tbsp. brown sugar
• 2 tsp. sesame oil
• 1 tsp. grated ginger
• 2 Tbsp. sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Step 1: In a large bowl, whisk together flour, cornstarch, and baking powder. Add ice water, beaten egg, and 1 teaspoon of kosher salt, stirring until the batter is thin and smooth.
2. Step 2: Heat about ¼ inch of vegetable oil in a large skillet over medium heat until shimmering. Toss the cauliflower florets in the batter until fully coated. Working in batches, fry the cauliflower until golden on all sides, about 4 minutes per side. Drain on paper towels and season with additional salt if needed.
3. Step 3: In a medium bowl, whisk together chili garlic sauce, soy sauce, brown sugar, sesame oil, and grated ginger. Toss the fried cauliflower in the sauce to coat evenly.
4. Step 4: Sprinkle the coated cauliflower with sesame seeds and sliced green onions before serving.

Tips & Variations

• For extra crispiness, double-fry the cauliflower by frying once, draining, then frying again for 1-2 minutes.
• To adjust heat, reduce the amount of chili garlic sauce or substitute with a milder sauce.
• Add a squeeze of fresh lime juice when tossing with sauce for a bright, tangy twist.
• Use a light oil with high smoke point, like canola or peanut oil, for frying.

Storage

Store any leftover cauliflower in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to help retain crispiness. Avoid microwaving, as it may cause the batter to become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower instead of frying?

Yes, for a healthier option, you can bake the battered cauliflower at 425°F (220°C) for 20-25 minutes, flipping halfway through, until golden and crispy. The texture will be less crispy than frying but still delicious.

How spicy is this dish?

The dish has a mild to medium heat level depending on the chili garlic sauce used. You can adjust the spice by using less sauce or choosing a milder variety to suit your taste.

Chili Garlic Fried Cauliflower Recipe

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★★★★★

4.6 from 113 reviews

This Chili Garlic Fried Cauliflower recipe is a deliciously crispy and spicy vegetarian appetizer that combines tender cauliflower florets coated in a light batter, fried to golden perfection, and tossed in a flavorful chili garlic sauce. Perfect as a snack or side dish, it offers a delightful combination of sweet, savory, and spicy flavors with a satisfying crunch.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter Ingredients

• 1/2 cup all-purpose flour, sifted
• 1/2 cup cornstarch
• 1 tsp. baking powder
• 1 cup ice water
• 1 egg, beaten
• Kosher salt, to taste

Cauliflower

• 1 head cauliflower, cut into florets
• Vegetable oil, for frying (about 1-2 cups)

Sauce Ingredients

• 1/3 cup chili garlic sauce
• 2 Tbsp. low-sodium soy sauce
• 3 Tbsp. brown sugar
• 2 tsp. sesame oil
• 1 tsp. grated ginger
• 2 Tbsp. sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Prepare the batter: In a large bowl, whisk together the sifted all-purpose flour, cornstarch, and baking powder. Add ice water, beaten egg, and 1 teaspoon kosher salt, then stir until well combined. The batter should be thin enough to coat the cauliflower evenly.
2. Heat the oil and fry the cauliflower: In a large skillet over medium heat, pour in about 1/4 inch of vegetable oil and heat until shimmering and hot but not smoking. Toss cauliflower florets in the batter until fully coated. Working in batches to avoid overcrowding, carefully place the cauliflower pieces in the hot oil. Fry until all sides are golden brown and crispy, about 4 minutes per side. Remove the fried cauliflower and drain on paper towels. Season with additional salt if needed.
3. Make the chili garlic sauce: In a medium bowl, whisk together chili garlic sauce, low-sodium soy sauce, brown sugar, sesame oil, and grated ginger until smooth and well combined.
4. Toss cauliflower in sauce and garnish: Add the crispy fried cauliflower to the sauce and toss well to coat each piece evenly. Transfer to a serving dish and sprinkle with toasted sesame seeds and thinly sliced green onions for garnish. Serve immediately for the best crunch and flavor.

Notes

• Use ice cold water in the batter to ensure a light and crispy coating.
• Do not overcrowd the pan while frying; work in batches to maintain oil temperature and crispiness.
• You can adjust chili garlic sauce quantity for milder or spicier flavor as preferred.
• Use a thermometer to keep oil temperature around 350°F for optimal frying.
• Leftover fried cauliflower can be reheated in a hot oven or air fryer to regain crispiness.
• This recipe is naturally vegetarian and can be made vegan by substituting the egg with a flax egg or other vegan binder.

Keywords: chili garlic fried cauliflower, crispy fried cauliflower, vegetarian appetizer, spicy cauliflower recipe, Asian vegetarian snack