Home Cooks > Recipes > Sriracha Cauliflower Wings

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Sriracha Cauliflower Wings

Ingredients

Yield: Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

For the cauliflower tempura:
2 cups extra virgin olive oil, for frying
1 cup Kikkoman® Tempura Batter Mix
1 tablespoons Kikkoman® Sriracha Hot Chili Sauce
¾ cup ice-cold water
3 cups cauliflower florets
 
For the sauce:
⅓ cup honey
3 tablespoons Kikkoman® Sriracha Hot Chili Sauce
2 teaspoons Kikkoman® Sesame Oil
1 tablespoon butter, optional
2 tablespoons toasted sesame seeds, for garnish

Instructions

  1. Pour oil into a large pot or deep fryer. Heat oil to 350°F. Line a sheet pan with paper towels.
  2. In a small bowl, whisk together tempura batter mix, sriracha and water until blended. Pat cauliflower dry with paper towels. Fry in small batches of 4 to 5 pieces, dipping 1 piece at a time into batter and carefully sliding into hot oil. Deep-fry 2 to 4 minutes until cooked and light golden brown, turning pieces over once. Remove; drain on prepared paper towel lined sheet pan. Skim off cooked batter pieces from oil between batches.
  3. In a medium pot, over medium heat, whisk honey, sriracha, sesame oil and butter until sauce is smooth.

Toss freshly fried cauliflower with sauce. Garnish with sesame seeds.

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