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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.
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