A vegan spin on Taiwanese Popcorn Chicken using cauliflower. Crispy and golden-brown on the outside, juicy and tender on the inside.
The cauliflower, after deep-frying, is so incredibly tender. And the batter, after frying, becomes so incredibly crispy and crunchy. It is borderline addictive!
Used an airfryer instead, so I ended with a wet batter layer than the flour mixture. It turned out great – so delicious 🙂
yay!! i’m soo glad you enjoyed the recipe 🙂 check out the new Taiwanese “Chicken” recipe too!
This was delicious, I love how crispy it stayed even after it cooled! I would put a bit less 5 spice next time, the flavor was a bit overpowering and it wouldn’t dissolve properly in the mixture. Will definitely make this again!
I thought it was an amazing recipe. I have very little opportunity to try any Taiwanese food. Loved the bold flavors. Had fun doing a variation of your recipe with coconut milk and ground peanuts instead of flour. Great recipe I think I will try it with chicken or fish too. Thank You!
These came out great! I would advise to work with small pieces of cauliflower as the large ones can be a little raw on the center after frying. Any dip or sauce can pair well with the recipe. Will definitely be using this technique often.