Get that Asian fried chicken flavor you love, minus the guilt and the chicken, thanks to cauliflower.
1 large head cauliflower
1 cup rice flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon potato starch
2 teaspoons onion powder
1 cup water
1 cup shredded coconut
3 cups avocado oil
1 tablespoon coconut aminos
1 tablespoon sesame oil
2 cloves garlic, minced
2 tablespoons agave
2 tablespoons creamy peanut butter
Large lettuce leaves
1 tablespoon sesame seeds
3 tablespoons chopped green onion
Start by cutting the cauliflower head into bite-sized pieces.
In a medium bowl, combine rice flour, salt, baking soda, potato starch, onion powder, pepper and water. Place shredded coconut in a separate bowl.
Dump cauliflower into batter, then into coconut.
In a deep-sided pan over medium heat, heat avocado oil to around 375 degrees.
Using tongs, place cauliflower into the oil, rotating occasionally for about 3 minutes until golden. Once finished, place on paper towels.
In a small bowl, combine all sauce ingredients, and heat in the microwave for 30 seconds.
Place “chicken” on lettuce. Top with sauce, sesame seeds and chopped green onion.
Get The Tastemade App!
Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.