Description
A crispy, flavorful vegan take on the classic General Tso’s chicken, using battered and fried cauliflower florets tossed in a tangy, sweet, and spicy sauce, perfect for a satisfying plant-based meal served with rice.
Ingredients
Scale
Sauce Ingredients
- 1 tbsp oil
- 3 cloves garlic, minced
- 4 cm ginger, minced
- 1 small red chilli
- 2 tbsps tomato paste
- 150 ml orange juice
- 125 ml soy sauce
- 80 ml rice vinegar
- 50 g sugar
- 1.5 tbsps cornstarch mixed with 3 tbsp water (cornstarch slurry)
Cauliflower and Batter
- 1 smallish head cauliflower
- 100 g rice flour (divided: 25 g reserved, 75 g for batter)
- 2 tbsps cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp sesame oil
- 60 – 80 ml water
For Frying
- 3 cups oil (for deep frying)
Instructions
- Prepare Aromatics and Sauce Base: Mince the garlic, chilli, and ginger finely. Heat 1 tbsp of oil in a pan and fry the ginger, chilli, and garlic for about 2 minutes until fragrant. Add 2 tablespoons of tomato paste and fry for another minute to deepen the flavors.
- Make the Sauce: Pour in 150 ml orange juice, 125 ml soy sauce, 80 ml rice vinegar, and add 50 g sugar. Bring the mixture to a boil. Stir in the cornstarch slurry (1.5 tbsp cornstarch mixed with 3 tbsp water) and cook, stirring constantly until the sauce thickens. Turn the heat to low and let it simmer gently while you prepare the cauliflower.
- Prepare the Cauliflower: Break the smallish head of cauliflower into 5 cm florets and set them aside in a medium bowl.
- Separate Rice Flour: Take 25 g of the rice flour and set it aside for later use.
- Heat Frying Oil: Heat 3 cups of oil in a deep pan to 365°F (185°C), suitable for deep frying.
- Make Batter: In a bowl, mix the remaining 75 g rice flour with 2 tbsps cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Add 1 tsp sesame oil and 60 to 80 ml water, whisking to create a thick batter.
- Coat the Cauliflower: Toss the cauliflower florets in the batter thoroughly, ensuring each piece is fully coated. Then sprinkle the reserved 25 g rice flour over the battered florets and toss again until no dough remains uncoated.
- Fry the Cauliflower: Carefully fry the coated florets in the hot oil. Use a metal spider or slotted spatula to turn and poke the florets as they cook evenly. Fry until golden brown and crisp all over, about 4 to 5 minutes. Remove and drain on paper towels. Keep warm while frying remaining florets.
- Toss in Sauce and Serve: Place all the fried cauliflower into a large serving bowl. Pour the simmering sauce over the florets and toss well to coat evenly. Serve immediately, optionally sprinkling with sesame seeds and accompanied by steamed rice.
Notes
- Maintaining the oil temperature at around 365°F is crucial to achieve a crispy exterior without greasy sogginess.
- Adjust the amount of red chilli according to your preferred spice level.
- The batter consistency should be thick enough to cling to the cauliflower but not overly heavy.
- Using rice flour in the batter makes it gluten-free and gives a crisp texture.
- This recipe is vegan and vegetarian friendly.
