Twice fried Korean inspired Maple glazed chicken and cauliflower

As I was walking down the high street today I couldn’t resist buying a cauliflower. They had so many and they looked so delicious. I didn’t have a plan I just walked in a bought one straight away. If I didn’t want to eat it today I could always eat it tomorrow. I had some vague idea of making cauliflower steaks with chicken. It turned out that I got completely side tracked.

I had some chicken thighs that I defrosted, I decided this morning to eat my way through the freezer. Chicken and cauliflower is a great combination and then I saw a recipe for crispy Korean chicken. I didn’t have enough chicken for a full meal but with the cauliflower it would be perfect. I found the recipe here and was almost drooling as I was watching it, especially that last bite when you can actually hear the crunch. I pushed all other thoughts aside and knew I had to make this. I used to visit a Korean restaurant and this dish was my lunchtime favourite but it never occurred to me to make it myself. I have never had a recipe but then I found this.

I have never cooked Korean food before. I have a well stocked spice cabinet but there are some gaps and it became apparent when I set out to cook this dish, I ended up replacing so many ingredients please see my version below. I had some runny honey, agave nectar and Maple syrup to use and decided to use the Maple syrup, it has a delicious flavour on it’s own and it added a great depth of flavour to the glaze.

 

Twice fried Korean inspired crispy chicken and cauliflower with Maple glaze

preparation time 15 minutesย 

cooking time 25-30 minutes in total

serves 3

Ingredients

  • 300 gr or 10 1/2 oz chicken thighs or 500 gr or 17 1/5 oz chicken wings
  • 1 small cauliflower
  • 2 dl or 1 cup corn or potato starch
  • 1/2 tsp salt
  • 1 tsp Chinese five spice
  • 1 piece of peeled, crushed and chopped ginger
  • 2 tbsp buttermilk
  • grapeseed oil for frying

For the glaze

  • 1 dl or 1/2 cup Maple syrup
  • 1 heaped tbsp brown sugar
  • 4-5 chopped cloves of garlic
  • crushed and chopped fresh ginger
  • 2 dried chillies
  • 1/2 dl or 1/4 cup soy sauce
  • 1 tbsp rice wine vinegar
  • water if necessary

Garnish

  • 1/2 dl cashew nuts
  • a good handful of chopped coriander
  • 1 tbsp sesame seeds

Trim the chicken and cut the cauliflower in to florets. I used the inner leaves as well and they turned out lovely and crispy. Place in a bowl and add the salt, the ginger and the Chinese five spice. I did my own mix and it it so delicious, this is the first time I used it and it added great flavour.

 

10Mar_Cauliflower&Spice

 

The cauliflower was slightly dry and I was worried that the corn starch wouldn’t stick so I added buttermilk.

 

10Mar_Buttermilk

 

I mixed everything and made sure the cauliflower and chicken were coated with both the buttermilk and the spices. Last I coated all of it in corn flour. I let that sit before I crushed and chopped the garlic and ginger and cut up the dried chillies, seeds removed.

 

Heat the oil and fry the chicken for 10 minutes per batch. Remove and fry the cauliflower for 6 minutes per batch. Set aside to drain.

 

10Mar_FryingCauliflower

 

Fried chickenย 10Mar_CrispyChicken

 

Cauliflowerย 10Mar_CauliflowerLeaf

 

When everything is deep fried deep fry the nuts for about 30 seconds and set aside to drain. Return everything to the oil and fry again until golden and even more crispy.

 

Whilst that is frying heat oil in a pan, pan fry the garlic, ginger and chilli.

 

10Mar_GarlicChilliFrying

 

Add the maple syrup, the soy sauce, mustard and rice wine vinegar, add the sugar last and let simmer down until it is a sticky glaze.

 

Let the chicken and cauliflower drain and add to the glaze with the nuts. Make sure everything is mixed and all pieces coated. Sprinkle generously with coriander and sesame seeds and serve.

 

10Mar_Dish2

 

We dived in and there was enough for three but we almost finished it off between us and decided that this recipe is a keeper. The chicken and cauliflower was crazy crispy on the outside and delicious on the inside. The glaze was full of flavour and I could taste them even afterwards. It is a recipe that turned out even better than I thought it would.

 

I am bringing a big plate to Angie’s Fiesta Friday, a great place to share all of your favourite dishes!

FoodFiestaFriday

 

 

 

 

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Comments
27 Responses to “Twice fried Korean inspired Maple glazed chicken and cauliflower”
  1. Jhuls says:

    Who could resist such beautiful cauliflowers? I adore them, too. This meal sounds really delicious. Thanks for sharing this here at FF. Enjoy the party. ๐Ÿ™‚

    • petra08 says:

      Hi Juhls
      thank you, am glad you like it ๐Ÿ™‚ the cauliflower was delicious! Happy Fiesta Friday and have a great weekend!

  2. GFLife247 says:

    This looks tasty! I love all the flavors going into this dish. Happy FF, and have a wonderful weekend. ๐Ÿ™‚

    • petra08 says:

      hi Kalia
      Am so glad you like it, we ate way to much but couldn’t stop! I hope your weekend was/is great ๐Ÿ™‚

  3. This is such a beautiful dish. I love that the chicken has a crunch. It makes me wish I had a plate of it now!

    • petra08 says:

      hi Julie
      Thank you! I have to say I am planning for when I can make it again , that crunch and the glaze! ๐Ÿ™‚

  4. This looks delicious! I love that you used maple syrup as the sweetener. I think I’ll be making this for dinner one night next week

    • petra08 says:

      hi Natalie
      Am glad you like it, I highly recommend it, it was so tasty! A bit naughty but worth it ๐Ÿ™‚ Let me know how you like it if you make it. I think the Maple syrup added another layer of flavour and it worked so well!

  5. Loretta says:

    Just one look at the glaze and it had me sold Petra. This dish looks amazing!

    • petra08 says:

      hi Loretta
      The glaze was so great and I could taste all the individual flavours and they were even better together ๐Ÿ™‚

  6. Gosh, Petra – this looks fabulous! I quite fancy a plateful now! I also noticed that caulis are really looking great at the moment – and we love them roasted as well! You got here nice and early this week – happy Fiesta Friday!

    • petra08 says:

      hi Selma
      I have to admit I was going away and really wanted to participate and just made it! The cauliflowers were delicious, it is a very versatile vegetable isn’t it? ๐Ÿ™‚ Happy FF!

  7. andy says:

    this looks soooooo delicious !! I could just dig in !! ๐Ÿ˜€

  8. I do not deep fry many things but I would make an exception for your recipe.. Lovely with the chicken, cauliflower and a favorite ingredient; maple syrup. This is on my list to make ๐Ÿ™‚

    • petra08 says:

      hi Juju
      I am the same and don’t deep fry very often but this was so worth it! I couldn’t cheese what was better the cauliflower or the chicken so would make both again! ๐Ÿ™‚ I hope you will like it as much as we did! ๐Ÿ™‚

  9. milkandbun says:

    Hi Petra! It’s mouthwatering! I need to try it next time; maple glaze is super thing! ๐Ÿ™‚ Thanks for bringing to FF! Have fun and enjoy other recipes!
    xoxo

  10. Jing says:

    Oh my, who can resist these crunchy chickens! I’ve always have trouble finding a good way to eat cauliflowers. They seems hard to hang onto any taste. Brilliant idea to double fry them and eat with the glaze ๐Ÿ™‚

    • petra08 says:

      hi Jing
      Glad you like it ๐Ÿ™‚ Double frying the cauliflower and adding the glaze really made a difference! Both the cauliflower and the chicken had such a great crunch, I can’t wait to cook it again!

  11. This sounds so delicious! I love cauliflower and am always looking for new ways to make it, and frying it Korean style sounds too good to be true ๐Ÿ˜€

    • petra08 says:

      hi Justine
      Thank you! It was much easier than I thought and oh so much flavour! I might be doing it again this week, not god for “beach 2015” but who cares?! ๐Ÿ™‚

  12. What a great use of cauliflower, love love love!

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