Let's start with the oil. Pour about 3-4 cups of oil into a large, high walled pot. You want about 2 inches of oil. Slowly bring up the temperate of the oil to 375F. While oil is heating, let's kick on to the rest of the prep.
Break apart your cauliflower into bite sized florets. I like smaller florets as it results in a more crispy bite.
In a large bowl whisk together rice flour, corn starch, salt, and onion powder. Then crack in the egg and pour in the water. Whisk until smooth. You want the consistency of a loose pancake batter. If it seems too thick add in a tbs of water. Too runny? Add in a tbs of rice flour.
Next the sauce. In a small sauce pan add in the gochujang, soy, rice wine vinegar, maple syrup, garlic, and ginger. Place over medium low heat. Stir regularly until everything combines.
OK, frying time. Before you start grab a baking sheet and line it with paper towel. Now dip the cauliflower florets into the batter. I do this one of two at a time. Remove from batter and allow excess to drain off. Gently drop the battered cauliflower into the oil and allow to fry until a deep brown. The longer you can wait, the crispier it will be. Do not over crowd the pot as it will drop the temperature of the oil.
Once you have fried all of the cauliflower place in a bowl, season with salt, and then pour over the warmed gochujang sauce. Toss the cauliflower bites until fully covered.
Place coated cauliflower bites onto plate or in a bowl and top with sliced green onions and sesame seeds. Enjoy with a cold beer if that is your thing.
