Hong Kong's Yardbird is known for their yakitori, but they also have some other items on the menu such as Sweet Corn Tempura, Garlic Fried Chicken with Kewpie, and the crowd-pleasing Korean Fried Cauliflower. The lightly battered, crisp vegetables are dressed in an addictive sweet-spicy glaze. Think of them as a healthy-ish alternative to spicy chicken wings.
- ⅔ cup all-purpose flour
- ⅓ cup cornstarch
- ⅓ cup bread flour
- 1 cup iced water
- 1 head cauliflower, cut into florets
- neutral oil, for deep frying
- ¼ cup premium soy sauce
- ¼ cup mirin
- ¼ cup gochujang
- 2 tbsp sugar
- 1 tbsp yuzu or calamansi juice
- 3 cloves garlic, crushed
- toasted sesame seeds, for garnish
Prepare for frying: Heat oil in a wok or heavy-bottomed pot to 350°F. Rinse cauliflower florets and pat dry.
Make the batter: Combine flours and cornstarch in a bowl. Whisk in iced water until thick in consistency, like pancake batter. Store in the fridge and keep chilled until ready to use.
Fry the cauliflower: Dip florets in batter and deep-fry in batches until the exterior is golden and crisp, 3–4 minutes. Transfer to a metal rack or heatproof plate lined with paper towels to drain excess oil.
Make the glaze: Combine soy sauce, mirin, gochujang, sugar, yuzu or calamansi juice, and crushed garlic in a saucepan over medium heat. Stir until combined and bring to a simmer. Cook until thick and syrupy, then season with salt to taste. Set aside.
Serve: Toss fried florets in the glaze until each piece is fully coated. Transfer to a serving platter and garnish with sesame seeds.