Chili Garlic Fried Cauliflower Recipe

Introduction

Chili Garlic Fried Cauliflower is a flavorful, crispy snack or appetizer that combines crunchy fried cauliflower with a spicy, tangy sauce. It’s a perfect dish for those who love a little heat and bold flavors in a vegetarian-friendly package.

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 the sifted 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 but 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 evenly coated. Working in batches, carefully add the battered cauliflower to the hot oil and fry until golden on all sides, about 4 minutes per side. Remove and drain on paper towels. Season with additional salt if needed.
3. 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 this sauce until well coated. Sprinkle with sesame seeds and sliced green onions, then serve immediately.

Tips & Variations

• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and ensure the soy sauce is gluten-free.
• Adjust the amount of chili garlic sauce to suit your preferred spice level.
• To make this dish vegan, replace the egg with a flax egg or omit it and add a bit more water to the batter.
• Adding a splash of rice vinegar to the sauce can brighten the flavors even more.

Storage

Store leftover cauliflower in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 375°F (190°C) for 8–10 minutes to maintain crispiness. Avoid microwaving as it can make the cauliflower 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 battered cauliflower at 425°F (220°C) for about 20–25 minutes, turning halfway through, but frying will give you the crispiest texture.

Is this recipe suitable for meal prep?

It’s best enjoyed fresh to retain its crispness, but you can prepare the sauce and cauliflower separately ahead of time and combine them just before serving.

Chili Garlic Fried Cauliflower Recipe

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★★★★★

4.5 from 78 reviews

A crispy and flavorful Chili Garlic Fried Cauliflower recipe featuring tender cauliflower florets coated in a light, airy batter, fried to golden perfection, and tossed in a tangy, sweet, and spicy chili garlic sauce. Garnished with toasted sesame seeds and fresh green onions, this dish makes a perfect appetizer or snack with an irresistible Asian-inspired twist.

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

Ingredients

Scale 1x2x3x

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 1/4 inch depth)
• 1 head cauliflower, cut into florets

Sauce and Garnish

• 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. Gradually add the ice water, beaten egg, and 1 teaspoon of kosher salt, stirring until combined. The batter should be thin and smooth, perfect for coating the cauliflower evenly.
2. Heat Oil and Coat Cauliflower: In a large skillet over medium heat, pour vegetable oil to a depth of about 1/4 inch and heat until shimmering but not smoking. Meanwhile, toss the cauliflower florets in the batter, ensuring each piece is fully coated.
3. Fry the Cauliflower: Working in batches to avoid overcrowding, carefully add the battered cauliflower to the hot oil. Fry each batch until golden brown on all sides, about 4 minutes per side. Use a slotted spoon to transfer the fried cauliflower to paper towels to drain excess oil. Season with additional salt if desired while still hot.
4. Make the Sauce: In a medium bowl, whisk together chili garlic sauce, low-sodium soy sauce, brown sugar, sesame oil, and grated ginger until well combined and smooth.
5. Toss Cauliflower in Sauce and Garnish: Once all cauliflower is fried and drained, toss it in the prepared chili garlic sauce until evenly coated. Transfer to a serving dish and sprinkle generously with toasted sesame seeds and thinly sliced green onions for flavor and crunch. Serve immediately for best texture and taste.

Notes

• Ensure the oil is at the correct temperature (about 350°F) to get a crisp exterior without greasy results.
• Frying in batches prevents the temperature from dropping and helps maintain crispiness.
• You can adjust the amount of chili garlic sauce to make the dish more or less spicy according to your preference.
• Use fresh ginger for the best flavor in the sauce.
• This dish is best served immediately to enjoy the crisp texture of the fried cauliflower.

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