Kung Pao Style Cauliflower Wings
Adapting a classic North American Chinese dish to create a gluten-free, vegetarian version turned out to be a greatest hit. This quick, fuss-free recipe has been adapted for home cooks to prepare with ease. The kung pao sauce is a crazy flavour bomb, so don’t hold back!
Servings: 4
Ingredients
Kung pao sauce:
- 1/4 cup canola oil
- 1/4 cup local honey or agave nectar
- 2 1/2 tablespoons rice vinegar
- 2 tablespoons Sriracha
- 1/2 teaspoon chili flakes
- 1 clove garlic, finely chopped
Cauliflower wings:
- 1 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 head cauliflower, broken into 2-inch florets
- Canola oil, for deep-frying
- 1/2 teaspoon toasted sesame seeds, for garnish
- 1 spring onion, sliced diagonally, for garnish
Instructions
Kung pao sauce:
- Pulse all ingredients in a food processer until smooth and emulsified. Transfer to a small saucepan and keep warm over low heat.
Cauliflower wings:
- In a large bowl, combine cornstarch, garlic powder, cayenne, paprika and salt. Add cauliflower and toss to coat. Transfer florets to a colander and shake off excess seasoning.
- Heat oil in a deep fryer or a deep saucepan over high heat to 400°F. Using a metal slotted spoon, carefully lower cauliflower into the oil and deep-fry for 4–5 minutes, until florets are crisp and float to the surface. Transfer cauliflower to a plate lined with paper towel to drain.
- Place cauliflower in a large bowl, add sauce and toss to coat. Transfer to a serving platter and garnish with sesame seeds and spring onions.
Notes
Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.