- In a medium mixing bowl, add cornstarch, rice flour, all-purpose flour, red chili powder, black pepper, salt, and baking powder. Whisk well and add garlic, ginger, and water. Whisk until the batter is smooth and slightly thinner than pancake batter.
- Heat about 3-4 inches of oil in a saucepan over medium heat until it reaches 350°F.
- Dip the cauliflower florets into the batter and shake off any excess batter. Gently drop 5-6 pieces into the hot oil and fry for 5-6 minutes, or until golden brown. Make sure not to overcrowd the pot. Use a strainer to remove the cooked cauliflower and place it on a rack to drain and cool. Repeat with the remaining cauliflower florets until everything is cooked.
- In a large skillet over medium heat, add oil. Once the oil is hot, add garlic and ginger and sauté for 2 minutes. Add green chili and the white parts of the scallion and sauté for another minute. Add ketchup and red chili sauce and mix well. Add the teriyaki.
- Mix cornstarch and ½ cup of water into separate dish and whisk well. Pour the cornstarch slurry into the pan, along with the sugar. Whisk until the sauce thickens, and then add fried cauliflower to the pan and toss until well coated. Garnish with the scallion greens and serve immediately.
Recipe created in partnership with Hetal Vasavada at @milkandcardamom.
