The word Karaage is thought to mean “Chinese fried” and it is usually a method of cooking chicken.
This vegan alternative is easy to make and so very delicious.
Serve it as a shared plate at a meal or as a starter.
The same recipe can be used for chicken, use boneless chicken thighs chopped into 3cm chunks.
- Cook time: 3-4 minutes per batch
- 1 head cauliflower, divided into florets
- 1/4 cup soy sauce
- 2 tablespoons sake or rice wine
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, crushed and chopped
- 1 cup arrowroot/tapioca flour or potato starch
- oil for frying
- Japanese mayonnaise and sriracha sauce for serving
- sprouts to garnish
Place the cauliflower in a shallow dish.
Combine the soy sauce, sake, ginger and garlic in a small bowl and then drizzle this over the cauliflower, turn to coat.
Set the cauliflower aside for at least 30 minutes.
Place the arrowroot (or whichever flour using) in a small bowl.
Heat enough oil in a large saucepan to come to a depth of 2 cm.
While the oil is heating dip the cauliflower florets into the flour, turning to coat. Shake off any excess.
Once the oil is hot enough that a small piece of cauliflower immediately sizzles then start to cook the cauliflower in batches until golden and crisp. Turn to ensure it colours all over.
Drain the cauliflower on paper towels.
Arrange on a platter and serve with Japanese mayonnaise for dipping, drizzle with a little sriracha sauce and sprinkle with sprouts.