- 1 large cauliflower, cut into florets
- 2/3 cup water
- 1/3 cup cornstarch, plus 1 teaspoon
- 1/3 cup flour
- 3 tablespoons oil
- 2 tablespoons sesame seeds
- 4 cloves garlic, minced
- 1/4 cup green onions, sliced
- 1 large orange, zest only
- 1/4 cup orange juice, from zested orange
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 teaspoon brown sugar
- vegetable Oil for frying
In a bowl, whisk together the water, 1/3 cup of corn starch, the flour, the sesame seeds, and 1 tablespoon of the oil. Set aside.
In a sauce pan, over medium heat, combine the remaining 2 tablespoons of oil, minced garlic, green onions, orange zest and juice, soy sauce, brown sugar, and vinegar. Bring to a slight boil.
Stir 1 tablespoon of cornstarch into 1 tablespoon of water until dissolved. Whisk into the sauce and reduce heat to a very lower simmer.
Next, heat the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
Coat each cauliflower floret in the flour mixture.
Carefully place each floret into the hot oil. Fry each piece until golden brown – about 3 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Garnish with some sesame seeds and thinly sliced green onions. Serve immediately.
If serving as a main, this dish will serve 4 people.