Today We Try to Hack Yardbird Hong Kong’s KFC (that’s Korean Fried Cauliflower)January 4, 2015
Hats off to Yardbird Hong Kong for being the talk of town for months now. In a bustling city where the culinary scene is cutthroat and fierce, Yardbird still seems to be one of the restaurants most people are keen on trying when visiting Hong Kong. I won’t say their food’s my favorite, but they do have exceptional customer service and the hottest servers, too.
Yardbird is known for their yakitori, but they also have some other items on the menu such as Sweet Corn Tempura, Garlic Fried Chicken with Kewpie, and the crowd-pleasing Korean Fried Cauliflower, which my dinner companions forced me into agreeing to after rounds of whisky, cocktails, and beer. Its popularity has spread internationally with some local restaurant concepts incorporating a similar recipe in their menus—we’re looking at you Green Pastures.
Biting into these piping hot deep-fried cauliflower fritters is oddly comforting. I am not fond of spicy food, but the searing heat brought by the sweet-spicy glaze makes me reach out for another one just as soon us I consume my first. Lightly-battered and crisp, (not to mention, fairly healthy, too….I think), this version of the not-so-popular veg will be an instant hit on any dinner table. Check out our attempt to hack Yardbird’s KFC recipe below! It’s pretty darn close—and spicy!
Yardbird KFC (Korean Fried Cauliflower) Food Hack
Total Time: 30 minutes
Yield: 4 servings
- 1 head cauliflower (get the imported kind), cut into florets
- sweet & spicy soy glaze (recipe below)
- cooking oil, for deep frying
Ingredients: Sweet & Spicy Soy Glaze
- 1/4 cup premium soy sauce
- 1/4 cup mirin
- 1/4 cup gochujang
- 2 tbsp sugar
- 1 tbsp yuzu or calamansi juice
- 3 cloves garlic, crushed
- toasted sesame seeds, for garnish
Procedure: Sweet & Spicy Soy Glaze
- Put all of the glaze ingredients in a pot.
- Simmer until syrupy.
- 2/3 cup tempura flour
- 1/3 cup cornstarch
- 1/3 cup bread flour
- 1 cup (or more) iced water
- Mix together all the flours together.
- Whisk in iced water until a thick, pancake batter-like consistency is achieved.
- Keep cold by storing in the refrigerator until ready to use.
- Rinse and dry cauliflower florets.
- Dip florets in batter and deep-fry in batches for 3-4 minutes until the exterior is crisp and light brown in color.
- Drain off excess oil with paper towels.
- Toss in the sweet & spicy soy glaze.
- Transfer to serving plate and sprinkle with sesame seeds.
- Serve immediately.