Ingredients: Amounts:
Cauliflower, cut into 25g florets ___________ 12 florets
Salt __________________________________ 20g
Vegetable oil, for deep-frying _____________ 3 litres
White sesame seeds, to garnish ___________ 3g
Lime wedge (1⁄8 of a lime), to serve ________ 1
For the KFC batter
Yardbird Chicken Flour Mix (page 191) _____ 400g
Tempura Batter (page 192) _______________ 400g
For the KFC sauce
Garlic cloves __________________________ 100g
Sugar
_______________________________ 500g
Mirin ________________________________ 50g
Korean chili paste ______________________ 150g
Red yuzu kosho ________________________ 250g
Yield: 4 servings
Method:
- First, make the KFC batter. Whisk all the ingredients with 480 ml ice- cold water until smooth. Chill in the refrigerator until ready to use.
- To make the KFC sauce, blend the garlic with 1.5 liters almost boiling water until smooth. Place the garlic paste in a pan with the sugar, mirin, Korean chili paste, and red yuzu kosho, then mix well. Reduce over a low heat for 1–3 hours, stirring frequently, until the mixture has the consistency of a thick barbecue sauce.
- Soak the cauliflower florets in 2 liters water and the salt for 1 hour. Just before cooking, remove the cauliflower from the saltwater solution and put in the batter, completely coating each floret.
- Heat the vegetable oil in a deep fryer, or a deep saucepan, to 350°F/180°C. One by one, carefully drop the battered cauliflower florets into the hot oil, making sure that the pieces don’t stick to the bottom of the fryer or to each other. Once all the florets are in the fryer, fish out any stray bits of batter. Fry the florets until they are deep brown in color, about 3 minutes.
- Remove with a slotted spoon and drain on a wire rack, then on a paper towel. Transfer the cauliflower to a bowl. Immediately cover with a generous amount of room- temperature KFC sauce.
- To serve, stack the sauce-smothered cauliflower florets in a serving bowl. Garnish liberally with the white sesame seeds and a lime wedge. Eat while hot.
Recipe extracted from ‘Chicken and Charcoal by Matt Abergel, published by Phaidon
Cook more recipes from this book
Eggplant Salad with Pickled Garlic and Ginger Tosazu by Matt Abergel
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