The BEST fried Chicken and Cauliflower

Korean fried chicken and cauliflower with sticky “yum yum” sauce

A recipe for crispy shallow-fried chicken nuggets and cauliflower florets tossed in a sticky Korean-style sauce (gochujang-based). Includes a buttermilk marinade, seasoned flour dredge, and tips for keeping the coating crisp.

Ingredients

Sticky Korean “yum yum” sauce

• 5 tbsp gochujang (Korean red-chili paste)
• 5 tbsp rice syrup or agave syrup
• 5 tbsp rice wine vinegar
• 1 tsp gochugaru (Korean chili powder) — large teaspoon
• 1–2 tsp sesame oil
• 1 tsp jarred or fresh garlic
• 1 tsp jarred or fresh ginger

Notes: gochujang and gochugaru are widely available in Asian markets. If you don’t have gochugaru, regular chili powder can be used.

Marinade (buttermilk mix)

• 250 ml buttermilk
• 2 tsp gochugaru
• 1 tsp garlic granules or garlic salt

Substitute: natural yogurt loosened with a little milk to approximate buttermilk.

Dredge / coating (seasoned flour)

• 100 g self-raising flour
• 50 g cornflour (cornstarch)
• Salt, to taste
• ~1½ tsp white pepper
• Garlic granules, to taste

Main ingredients & garnish

• Chicken thighs, cut into small nugget-sized pieces (amount to suit)
• 1 cauliflower, broken into florets (optional: use leaves)
• Oil for shallow-frying (neutral frying oil)
• Garnish: sliced spring onions, sesame seeds

Equipment & prep

• Shallow frying pan (home frying, not deep-fryer)
• Whisk, bowls for marinating and dredging
• Cake rack or wire rack for draining
• Slotted spoon (optional)
• Thermometer (optional)
• Stove

Method (high-level)

1. Make the sauce

   • Combine gochujang, rice syrup (or agave), rice wine vinegar (5 tbsp each), 1 tsp gochugaru, 1–2 tsp sesame oil, and 1 tsp each garlic and ginger.
   • Bring to a boil, let bubble for a few minutes until shiny and sticky, then remove from heat.
   • Reserve a small amount unsauced for dipping if desired.
   • Tip: sauce keeps well in the fridge and can be used on noodles, salads or rice.

2. Prepare the cauliflower

   • Break cauliflower into florets (include leaves if using).
   • Pour boiling water over florets to blanch; leave them in the hot water until cool to soften slightly, then drain.
   • Toss the blanched florets in some of the buttermilk marinade so they pick up moisture and flavor.

3. Prepare the marinade and marinate

   • Whisk 250 ml buttermilk with 2 tsp gochugaru and 1 tsp garlic granules (add salt if desired).
   • Add chicken pieces and blanched cauliflower to the buttermilk mix. Let them sit briefly to absorb moisture and flavor (no exact time given — a short rest is implied).

4. Make the dredge

   • Mix 100 g self-raising flour + 50 g cornflour + salt + ~1½ tsp white pepper + garlic granules.
   • Working quickly, dredge the marinated cauliflower and chicken so the surface moisture is absorbed and a coating forms. Let coated pieces sit briefly so the flour takes up moisture — don’t leave too long.

5. Frying (shallow-fry)

   • Heat oil in a shallow pan to frying temperature (thermometer optional).
   • Fry cauliflower first if you want vegetarian pieces kept separate. Because they were blanched, they don’t take long — about 3–4 minutes until crispy. Drain on a wire rack.
   • Return oil to temperature between batches, then fry the chicken until deep golden and crisp — about 5–6 minutes per batch. Vigorous bubbling during frying will calm as pieces finish cooking.
   • Don’t overcrowd the pan. Remove small bits with a slotted spoon if needed.

6. Sauce finishing & assembly

   • Reheat the sauce briefly until shiny if needed.
   • Toss fried chicken and cauliflower in the sauce so the sticky coating clings without becoming soggy (the dry dredge + sticky sauce prevents sogginess).
   • Serve on a bed of sliced spring onions (aroma is released when hot pieces hit them). Arrange cauliflower on one side, chicken on the other, and a sauced pile in the middle for sharing. Sprinkle with sesame seeds.
   • Keep some pieces unsauced for dipping if desired.

Timings & visual cues

• Sauce: bring to boil, bubble a few minutes until shiny.
• Blanch cauliflower: pour boiling water over florets and leave until cool (no exact time provided).
• Fry cauliflower: ~3–4 minutes until crispy.
• Fry chicken: ~5–6 minutes until dark golden and bubbles calm down.
• Fried cauliflower will stay warm and crisp for about 10 minutes on a rack.

Chef tips, substitutions & cautions

• Gochujang and gochugaru: available in Asian markets; substitute ordinary chili powder for gochugaru if needed.
• Buttermilk substitute: thin natural yogurt with milk.
• Coating: self-raising flour gives lift; cornflour gives light crispness.
• Blanch cauliflower first so it won’t be hard inside when fried.
• Don’t overcrowd the pan; allow oil to return to temperature between batches.
• Fry vegetables first if you want to keep them vegetarian and separate from meat.
• Make the sauce ahead — it keeps well and is versatile.
• Keep some pieces unsauced to preserve a contrast in textures and for dipping.

Common mistakes to avoid

• Leaving dredged pieces to sit too long before frying — they can get soggy or lose crispness.
• Overcrowding the pan — causes low oil temperature and soggy coating.
• Not blanching cauliflower — it will be hard inside.
• Frying veg and meat together if you want to keep vegetarian pieces separate.

Plating & serving suggestions

• Serve on a bed of sliced spring onions to release aroma.
• Arrange cauliflower on one side, chicken on the other, and a sauced pile in the middle.
• Sprinkle sesame seeds as a finishing touch.
• Keep a small portion unsauced for dipping.

Variations / uses

• Use the sticky yum-yum sauce on noodles, rice, salads, or as a dip.
• Use yogurt + milk instead of buttermilk.
• Substitute regular chili powder if gochugaru is unavailable.
• Works for both cauliflower (vegetarian option) and chicken; pieces can be served sauced or left unsauced.

References

• The presenters reference “our book” (no further bibliographic detail provided).
• They mention Asian/soup markets as sources for gochujang and gochugaru.