Print

Crispy Air Fried Korean Chili Cauliflower Recipe

Air Fried Korean Chili
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, spicy air-fried cauliflower coated in a flavorful Korean chili sauce, perfect for gatherings or a cozy night in.

Ingredients

Scale
  • 2 medium heads cauliflower, cut into florets (about 650g)
  • 1 ½ cups gluten-free flour blend
  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • 1 ¾ cups seltzer water (extra cold)
  • ½ cup maple syrup (or agave nectar)
  • 6 tbsp soy sauce
  • ¼ cup light brown sugar
  • 3 tbsp minced garlic (2–3 cloves)
  • 2 tbsp minced fresh ginger
  • 2 tbsp apple cider vinegar
  • 1 tbsp toasted sesame oil
  • 5 tbsp Korean chili paste or sauce
  • ¼ cup mirin
  • 2 tbsp additional cornstarch for coating
  • Oil (to spray)
  • ¼ cup chopped green onion for garnish
  • 1 tbsp toasted white sesame seeds for garnish
  • 1 lime, for serving

Instructions

  1. Preheat the air fryer to 400°F (or oven to 425°F). Line the air fryer with parchment paper.
  2. Cut the cauliflower into small bite-sized florets.
  3. In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper.
  4. Stir in the extra cold seltzer water until just combined; adjust flour for consistency if needed.
  5. Coat the cauliflower florets in the tempura batter.
  6. Spray the cauliflower with cooking spray or brush with oil.
  7. Air fry for 17 minutes, flipping halfway, until golden brown and crispy (or bake for 20-22 minutes).
  8. In a separate bowl, mix maple syrup, soy sauce, light brown sugar, minced garlic, minced ginger, apple cider vinegar, toasted sesame oil, Korean chili paste, and mirin for the sauce.
  9. Once the cauliflower is done, toss it in the sauce until well-coated.
  10. Garnish with chopped green onions and toasted sesame seeds. Serve hot.

Notes

    Nutrition

    Find it online: https://bakerslider.com/air-fried-korean-chili/

    ×