Ok little disclaimer on this dish. I nearly lost my hand to frying oil while making this. Ok not really and clearly it was user error. I am still getting used to this stove so I had the oil heated much to high. It exploded a bit and landed right on my hand. So safety first, if you aren’t used to frying start lower and increase it as you go.
That being said this is so good! The texture is perfect and the sauce is on point. It doesn’t taste like chicken as it is cauliflower but I think it’s a great option. This recipe is adapted from Yummily Your’s.
- 1 medium cauliflower broken into florets
- 3/4 cup diced bell peppers mixed colors (I used frozen and it worked perfectly)
- 1/3 cup and 2bsp corn starch (separated)
- 1/2 cup all purpose flour
- 1/2 cup water
- 1 tbsp oil ( plus oil for frying)
- 2 cloves minced garlic
- 2 tsp fresh ginger
- 1 tbsp orange zest
- 3/4 cup vegetable broth (I used this)
- 1/2 fresh squeezed orange juice
- 2 tsp soy sauce
- 2 tbsp sugar
- 1/4 tsp chili garlic sauce (more if you like it spicier)
- Sesame seeds and green onions for garnish
I served this with basmati rice which paired perfectly.
Make the batter out of the flour, 1/3 cup cornstarch, and water while the oil is heating. In small batches completely coat the florets in the batter and fry them. Once they are all fried keep in an oven at 250 degrees to keep them warm and crispy.
Once the cauliflower is fried heat 1/2 tbsp of oil and add the minced garlic and fresh ginger. Saute until fragrant and then add the orange zest. Cook for another 30 seconds and then add the broth, orange juice, chili garlic sauce, soy sauce and sugar. MIx well and bring to a boil on low heat. Mix the 2 tbsp of cornstarch with water to make a thick slurry. Add to the boiling mixture while you continuously stir. The sauce will thicken quickly, add the peppers at this time if using frozen (if you are using fresh you will want to saute until soft prior to doing the sauce)
Add the cauliflower coating it well.
Plate and top with sesame seeds and green onions.