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Korean Fried Chicken

349 co2 345 kcal

Fried Chicken is both a Korean and Soul favorite. This cauliflower-based alternative brings the same crunchiness and flavors to meet your fried chicken fantasies.

Ingredients

Learn more about ingredients & techniques with our EFL cooking guide

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  • 80

    ml

    plantbased milk

  • 120

    ml

    water

  • 120

    g

    flour

  • 70

    g

    cornstarch

  • 100

    g

    breadcrumbs

  • Salt and pepper cajun spice to taste

  • Oil for drizzling

  • 500

    g

    Cauliflower

  • 1

    Batch(es) Spring onions

  • 20

    g

    Sesame seeds

  • For the sauce

  • 40

    g

    rice syrup

  • 20

    g

    gochujang sauce

  • 2

    tbsp

    soy sauce

  • 2

    tbsp

    mirin

  • 0.5

    tsp

    garlic powder

  • 0.5

    tsp

    onion powder

  • 1

    tsp

    sesame oil

  • 0.5

    tsp

    cornstarch

  • Water if needed

Recipe

Preheat oven to 200C

  1. Cut all the cauliflowers into florets
  2. Blend milk, water, and flour together to form a nice batter.
  3. Dip cauliflower into the batter, and then into panko breadcrumbs and place on a tray.
  4. Season with salt, pepper, and cajun spice powder to taste. Drizzle some oil on top before baking.
  5. Bake for 20-30 minutes.

Meanwhile, prepare the sauce.

6. In a heated saucepan, add all ingredients for the sauce until thick. Wait to cool.

7. Chop spring onions in the meantime.

8. Once florets are done baking, toss florets in this sauce. Sprinkle on top some sesame seeds             and spring onions!