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Sriracha Cauliflower Wings

Image for Sriracha Cauliflower Wings
plate

Yield

Serves: 4

prep

Prep Time

15 minutes

cook

Cook Time

10 minutes

kikkoman products used:

ingredients

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

directions

  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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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