Ingredients
Oil for deep-fat frying1/2 cup all-purpose flour1/2 cup cornstarch1 teaspoon salt1 teaspoon baking powder3/4 cup club soda1 medium head cauliflower, cut into 1-inch florets (about 6 cups)SAUCE:1/4 cup orange juice3 tablespoons sugar3 tablespoons soy sauce3 tablespoons vegetable broth2 tablespoons rice vinegar2 teaspoons sesame oil2 teaspoons cornstarch2 tablespoons canola oil2 to 6 dried pasilla or other hot chiles, chopped3 green onions, white part minced, green part thinly sliced3 garlic cloves, minced1 teaspoon grated fresh gingerroot1/2 teaspoon grated orange zest4 cups hot cooked rice
Preparation
In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
For sauce, whisk together the first 6 ingredients; whisk in cornstarch until smooth.
In a large saucepan, heat canola oil over medium-high heat. Add chiles; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes.
Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.
