Air-Fried Korean Chili Cauliflower: 1 Crispy Bite, 1 Fiery Surprise
Air-Fried Korean Chili Cauliflower is a crispy, spicy, and flavorful dish with golden air-fried cauliflower tossed in a sticky gochujang sauce. Perfect as an appetizer, snack, or main over rice.
Ingredients
1 medium head cauliflower, cut into florets
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp salt
3/4 cup plant-based milk or water
1 1/2 cups panko breadcrumbs
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp sesame oil
1 garlic clove, grated
1/2 tsp fresh ginger, grated
Optional: sesame seeds, chopped scallions for garnish
Instructions
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Preheat air fryer to 400°F (200°C).
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In a bowl, whisk flour, cornstarch, salt, and milk/water to make a smooth batter.
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Dip cauliflower florets in batter, then coat in panko.
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Air-fry in batches for 12–15 minutes, shaking halfway through.
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In a saucepan, combine gochujang, soy sauce, vinegar, maple syrup, sesame oil, garlic, and ginger. Simmer for 2–3 minutes.
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Toss crispy cauliflower in the sauce and garnish with sesame seeds and scallions. Serve immediately.
Notes
Use rice flour and gluten-free panko for GF version.
Add more maple syrup to tone down spice.
Serve over rice or in lettuce wraps.