Sticky Gochujang Fried Cauliflower

Double-fried cauliflower in a crackly batter, lacquered in sweet-hot gochujang glaze and showered with sesame.

Vodka in the batter evaporates faster than water, so the crust stays light. The second fry is what keeps it crunchy under the glaze.

Ingredients

• 1 head cauliflower, cut into florets
• ¾ cup potato starch
• ½ cup all-purpose flour
• ½ cup vodka
• ½ cup ice-cold sparkling water
• 6 cups neutral oil, for frying
• Glaze
• 3 tbsp gochujang
• 3 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds

Method

1. Heat the oil to 350°F in a heavy pot. Whisk the starch, flour, vodka and sparkling water into a thin batter.
2. Dip the florets and fry in batches until pale and set, about 4 minutes. Drain on a rack.
3. Raise the oil to 375°F and fry again until deep golden and crackly, about 2 minutes.
4. Simmer the glaze ingredients in a wide pan until bubbly and thick, about 2 minutes. Toss the cauliflower in the glaze off the heat and finish with sesame seeds.