KFC w/ Chili Sauce

KFC - KOREAN FRIED CAULIFLOWER

REQUIRED EQUIPMENT:

  • dutch oven

  • large bowl for ice bath

  • medium bowl

  • medium saucepan for deep fat frying

  • deep fat frying thermometer

INGREDIENTS:

  • 1 pouch or 2 cup pre-made tempura mix

  • 2 tbsp sesame oil

  • 1 tbsp canola oil

  • 2 tbsp rice wine vinegar

  • 1 to 1 ½ cups ice water

  • 1 egg, beaten

  • ½ tsp of salt

  • Vegetable oil, for frying

  • 1 ½ cup flour

  • 1 head cauliflower, cut into florets

DIRECTIONS:

  1. In the Dutch oven or large pot bring salted water to boil.

  2. Cut cauliflower into large florets 

  3. Blanch cauliflower:

    1. add to boiling water for 15 seconds.

    2. remove and place into an ice bath to stop cauliflower florets from cooking

    3. Drain cauliflower from ice water and set aside.

  4. In a medium saucepan add 3 inches of conala oil, as well as your deep fat frying thermometer

  5. Place saucepan over medium high flame and allow to heat until the oil reaches a temperature 350° to 375°.

  6. In a large bowl, whisk together cold water, sesame oil, canola oil, rice wine vinegar, salt and 1 egg,

  7. Add tempura mix and stir to combine, some lumps are okay but for the most part, batter should be somewhat thin, like pancake mix. Set aside

  8. With a paper towel pat dry your cauliflower florets.

  9. In a large dry bowl lightly toss your cauliflower florets with 1 ½ cups of flour.

  10. Dip florets into tempura batter until fully coated, gently shake off tempura batter excess and place coated cauliflower into hot oil.

  11. Cook in batches of 4 to 7 depending on the size of your saucepan until crispy, turning carefully to ensure even cooking. Cook until golden on all sides, about 4 minutes per side. 

  12. Spoon crispy cauliflower out of the oil and transfer to a paper towel lined plate to drain

  13. Serve immediately with a side of garlic chilli sauce


GARLIC CHILLI SAUCE

REQUIRED EQUIPMENT: 

  • small bowl

  • cutting board

  • chef knife

SAUCE INGREDIENTS:

  • ⅓ cup Korean garlic-chili sauce

  • 2 tbsp. low-sodium soy sauce

  • 3 tbsp. brown sugar

  • 2 tsp. sesame oil

  • 1 tsp. grated ginger

PRE-CLASS PREP:

  1. Whisk the sauce ingredients in a bowl.

  • 1 tbsp. oven roasted sesame seeds

  • 2 green onions, thinly sliced

DIRECTIONS:

  1. In a medium bowl, whisk together garlic-chili sauce, soy sauce, brown sugar, sesame oil, and ginger. Sprinkle with sesame seeds and green onions.

  2. Toss fried cauliflower in sauce or serve sauce as a side condiment