Vegan Firecracker Chicken
POP! POP! That’s what you are about to experience. In your mouth.
There’s something about this dish that takes me back to my high school days. Late nights and nothing to do but drive around looking for trouble, finding none, and ending up at a diner and ordering food we definitely should not have been eating. Those days were way before kale salads and beetroot lattes, but if I am being honest with myself, I would have probably still gone with the fried foods.
I can’t stop thinking about the explosion of flavors and delectable crispiness that what you will also enjoy once you make this dish. Sure, it’s deep-fried, but it’s also made of cauliflower, so everything cancels out and it’s a win-win! Cauliflower has proven itself to be a sort of chameleon of the food world. You craving rice, but don’t want the carbs? BOOM! Cauliflower rice. You craving mashed potatoes, but wanna eat healthier? BANG! Cauliflower mash. You craving something spicy, crispy, and flavorful, but wanna save those cute lil’ chickens? POP! POP! Firecracker cauliflower!
This is perfect for a party appetizer, or as a main course for you and whoever the lucky ducks are you are feeding. One of my favorite parts is the awesome sauce, which you can use on tons of stuff to add a bit of spice and flavor!
Let’s dig into this deliciously crispy cauliflower recipe!
Vegan Firecracker Chicken
This is a poppin' great tasting vegan version of a favorite comfort food. Golden brown and crispy cauliflower served with awesome sauce. Yum!
Ingredients
- 1 large head of cauliflower
- 1/4 C vegan mayonaise
- 3 tbs sweet chili sauce
- 1/4 tsp vinegar
- 2 tsp hot sauce
- 1 C coconut cream
- 2 tsp apple cider vinegar
- 3/4 C flour
- 1/2 C cornstarch
- 1 tbs garlic powder
- 1tsp paprika
- 1 flax egg
- 1 tbs hot sauce
- 1 C Panko breadcrumbs
- 2 tsp crushed red chili peppers
- oil for frying
Instructions
- In a small bowl, mix together the mayonnaise, sweet chili sauce, vinegar, and hot sauce. Chill in the refrigerator.
- In another small bowl, mix the coconut cream with the apple cider vinegar. Set aside to allow it to thicken.
- Wash and cut the cauliflower into bite-sized florets. Set aside.
- Heat cooking oil in a small pot. It should be enough to completely cover the cauliflower and allow it to fry evenly.
- In a medium bowl, mix together the curdled coconut cream, flour, cornstarch, flax egg, hot sauce, garlic powder, paprika, and salt and pepper.
- In another medium bowl, prepare Panko breadcrumbs and crushed dried chilis by mixing them well together.
- Prepare wire racks lined with paper towels and place next to cooking area so you can easily place them there for cooling after frying.
- Place 4-5 cauliflower florets into the wet batter and coat well. Carefully remove the florets, allowing any extra batter to drip off, then place them in the Panko and chili pepper mixture, pressing down to help it stick to the cauliflower.
- Place the prepared florets into the hot oil and fry for about 2-3 minutes, moving them around while frying to ensure they are cooked evenly. Once they are nice and golden brown, remove them and place them on the prepared racks.
- Repeat with remaining cauliflower florets.
- Plate all of the cauliflower bites and drizzle with chilled sauce. If desired, top with green scallions and sesame seeds. Serve with remaining sauce and enjoy!
Notes
If cooking for kids (who really do love these!), omit the spicy ingredients and just add later once those crispy little cauliflower bites are on your hot little plate.
Looking for more vegan comfort food recipes? Check these out!
Easy and Comforting Tofu Noodle Soup
Easy Vegan Pulled Pork Sandwiches
Crispy Vegan Buttermilk Popcorn Bites