Introduction

Chili Garlic Fried Cauliflower is a crispy, flavorful dish perfect for a snack or a side. Coated in a light batter and tossed in a spicy, sweet sauce, it offers a delightful blend of textures and tastes that will satisfy your cravings.

Chili Garlic Fried Cauliflower Recipe - Recipe Image

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

Step 1: In a large bowl, whisk together the flour, cornstarch, and baking powder. Add the ice water, beaten egg, and 1 teaspoon of kosher salt, then stir until combined. The batter should be thin and smooth.
Step 2: Heat about 1/4 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, carefully add the cauliflower to the hot oil and fry until golden on all sides, about 4 minutes per side. Drain on paper towels and season with additional salt, if desired.
Step 3: In a medium bowl, whisk together the chili garlic sauce, soy sauce, brown sugar, sesame oil, and grated ginger. Toss the fried cauliflower in the sauce until evenly coated. Sprinkle with sesame seeds and sliced green onions before serving.

Tips & Variations

For extra crispiness, double fry the cauliflower by frying a second time for 1-2 minutes after the initial frying and draining.
Substitute gluten-free flour and cornstarch to make this recipe gluten-free.
Add a squeeze of fresh lime juice to the sauce for a tangy kick.

Storage

Store leftover fried cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or an air fryer to maintain crispiness, as microwaving can make it soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower instead of frying it?

Yes, you can bake the coated cauliflower at 425°F (220°C) for about 25-30 minutes, turning halfway through, but frying will give the best crispy texture.

Is the chili garlic sauce very spicy?

The sauce has a moderate heat level balanced with sweetness from the brown sugar. You can adjust the spice by adding more or less chili garlic sauce according to your taste.

Chili Garlic Fried Cauliflower Recipe

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★★★★★

4.7 from 129 reviews

This Chili Garlic Fried Cauliflower recipe offers a crispy, flavorful twist on a classic vegetable dish, perfect as a spicy appetizer or side. Cauliflower florets are battered and deep-fried to a golden crisp, then tossed in a tangy, sweet, and spicy chili garlic sauce infused with sesame oil and fresh ginger, garnished with sesame seeds and green onions for an extra burst of flavor.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: Asian-Inspired
Diet: Vegetarian

Ingredients

Scale

Batter

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

For Frying

Vegetable oil, for frying (about 1 inch deep in skillet)
1 head cauliflower, cut into florets

Sauce & Garnish

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

Instructions

Prepare the batter: In a large bowl, whisk together the sifted all-purpose flour, cornstarch, and baking powder. Gradually add the ice water, beaten egg, and 1 teaspoon of kosher salt, stirring until combined. The batter should be thin and smooth to coat the cauliflower evenly.
Heat the oil and fry the cauliflower: In a large skillet over medium heat, heat about 1/4 inch of vegetable oil until shimmering and hot but not smoking. Toss the cauliflower florets in the batter until fully coated. Working in batches to avoid overcrowding, carefully add the battered cauliflower to the hot oil and fry until golden and crisp on all sides, about 4 minutes per side. Remove the fried cauliflower with a slotted spoon and drain on paper towels. Season with additional kosher salt if desired.
Prepare the sauce and toss: In a medium bowl, whisk together the chili garlic sauce, low-sodium soy sauce, brown sugar, sesame oil, and grated ginger until well combined. Toss the hot fried cauliflower pieces in the sauce until evenly coated.
Garnish and serve: Transfer the sauced cauliflower to a serving plate, sprinkle with toasted sesame seeds and thinly sliced green onions, and serve immediately while crispy and flavorful.

Notes

Use ice water in the batter to keep it cold and help create a crisp coating.
Do not overcrowd the skillet when frying to maintain oil temperature and crispness.
If preferred, the fried cauliflower can be kept warm in a low oven while frying remaining batches.
Adjust the amount of chili garlic sauce to control the spice level.
This dish is best served immediately for maximum crispiness.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

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