Restaurant-Style Crispy Kung Pao Cauliflower

A staight-on view of a black shallow bowl filled with a serving of crispy kung pao cauliflower on top of steamed white rice garnished with strips of scallions and toasted sesame seeds.

Restaurant-Style Crispy Kung Pao Cauliflower

Course: Entree

Cuisine: Chinese / American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 433kcal

Author: Kris Longwell

This Crispy Kung Pao Cauliflower features shatteringly crisp, battered florets tossed in a bold, sticky-sweet, and fiery sauce with roasted peanuts and bell peppers. It’s an irresistible, restaurant-quality plant-based dish that rivals your favorite takeout!

Print Recipe

Equipment

1 Sturdy skillet for deep frying
1 Wok or a large skillet

Ingredients

For the Crispy Batter and Cauliflower

oil for frying: peanut, vegetable. about 2 to 3 cups (see NOTES).
1 head cauliflower dried and cut into bite-sized florets
½ cup rice flour
½ cup cornstarch
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¾ cup sparkling water very cold

For the Kung Pao Sauce

¼ cup soy sauce or low-sodium soy sauce
1 tablespoon dark soy sauce
2 tablespoon Shaoxing rice wine or Sherry
2 tablespoon brown sugar dark or light
1 tablespoon black vinegar
1 tablespoon chili garlic sauce or Sriracha
1 teaspoon cornstarch mixed with 2 teaspoon cool water

For the Stir-Fry

2 tbps oil peanut or vegetable
8 - 12 red chiles dried, or fresh
1 teaspoon Szechuan red peppercorns lightly crushed (optional)
3 cloves garlic minced
1 tablespoon ginger fresh, minced
1 red bell pepper seeded and cut into 1-inch squares
3 green onions cut into 1-inch strips
½ cup roasted peanuts unsalted or salted (your preference)
1 tablespoon toasted sesame seeds for garnish (optional)
steamed rice

Instructions

Fry the Cauliflower

Add a neutral oil to a sturdy skillet, about halfway up. Heat the oil to 350°F.
oil
Cut the cauliflower into bite-sized florets.
1 head cauliflower
In a large bowl, whisk the rice flour, cornstarch, garlic powder, salt, and pepper together. Slowly add the cold sparkling water and stir with a large wooden spoon until completely combined and resembles a slightly thin pancake batter.
½ cup rice flour, ½ cup cornstarch, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, ¾ cup sparkling water
Dip the cauliflower florets into the batter, allowing excess to drip off. Working in batches, carefully lower them into the hot oil - don't overcrowd the pan!
Fry each batch for about 4 to 5 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon or spider skimmer to transfer the cauliflower to a wire cooling rack set over a baking sheet.

Stir-Fry

In a small bowl, whisk the soy sauce, dark soy sauce, rice wine, brown sugar, black vinegar, chili sauce, and cornstarch slurry until combined. Set aside.
¼ cup soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing rice wine, 2 tbsp brown sugar, 1 tbsp black vinegar, 1 tbsp chili garlic sauce, 1 tsp cornstarch
In a wok, over medium-high heat, heat the oil (2 tbsp) until shimmering. Add the peppercorns and chiles, and stir-fry for 1 minute. Stir in the garlic, ginger, and red bell peppers. Stir-fry for another 1 to 2 minutes.
2 tbps oil, 8 - 12 red chiles, 1 tsp Szechuan red peppercorns, 3 cloves garlic, 1 tbsp ginger, 1 red bell pepper
Give the sauce another whisk to combine again. Lower the heat to medium and stir in the sauce, stirring often, until thickened to a velvety sauce, usually only another minute or so. Turn off the heat and add the crispy cauliflower, most of the green onions, and the peanuts. Toss until completely coated and glossy.
3 green onions, ½ cup roasted peanuts
Serve at once with steamed rice, garnished with extra strips of scallions and toasted sesame seeds, if using.
1 tbsp toasted sesame seeds, steamed rice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Don't Overcrowd the Pan: Fry the cauliflower in 2 to 3 small batches rather than all at once. Overfilling the skillet or pot drops the oil temperature rapidly, causing the batter to absorb excess oil and become soggy instead of light and crispy.
Controlling the Spice Level: You can easily adjust the overall heat! Keep the dried red chiles whole for a mild warmth, or snap a few in half to expose the fiery seeds to the oil. Note that Szechuan peppercorns carry a unique, tongue-tingling "numbing" heat (málà)—lightly crush them to release maximum flavor, or reduce/omit them entirely if you are sensitive to that kind of spice.
Serving Tip for Maximum Crunch: For the crispiest results, have your sauce cooked and thickened before the cauliflower finishes frying. Toss the piping-hot cauliflower into the glaze immediately before serving so it doesn't sit in the liquid and soften.
Gluten-Free Adaptation: This batter is naturally gluten-free! Just replace the soy sauces with tamari or gluten-free coconut aminos, and ensure your Shaoxing wine alternative (like dry sherry) is gluten-free.

Nutrition