Air-Fried Korean Chili Cauliflower (Vegan) (Crispy Gochujang Wings You’ll Crave!)
The first time I tried Korean fried cauliflower, it was love at first crunch—that perfect bite of crispy batter giving way to tender cauliflower, all wrapped in a glossy, sweet-spicy gochujang sauce that hits every craving. This air-fried version captures that street-food magic without the oil splatter: imagine cauliflower florets battered tempura-style, air-fried to golden perfection, then tossed in a sticky chili glaze that caramelizes just right.
I make these when game day calls for vegan crowd-pleasers or when I want takeout vibes at home—especially now with fresh cauliflower everywhere and air fryers making everything better. The gochujang brings fermented heat, balanced by rice syrup sweetness and garlic umami, while sesame seeds and green onions add that authentic finish. One tray disappears fast: bold Korean flavors, zero guilt, and that addictive sticky-crisp texture you’ll want to make weekly.
Table of Contents
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Prep Time: 10 minutes | Cook Time: 20 minutes | Total: 30 minutes
Yield: 4 servings | Difficulty: Easy
Quick Stats Box:
- Cuisine: Korean-inspired vegan
- Course: Appetizer / Side / Main with rice
- Diet: Vegan, gluten-free adaptable
- Best for: Game day, parties, quick dinners, meal prep
Why This Recipe Works
- Ultra-crispy batter — Cold seltzer and cornstarch create airy tempura crunch that holds up to sticky sauce.
- Sticky-spicy glaze — Gochujang sauce thickens perfectly without frying, caramelizing in the final toss.
- Air fryer magic — Crisps cauliflower evenly with minimal oil, tender inside but never soggy.
- Balanced bold flavors — Sweet heat from gochujang, garlicky depth, sesame finish—restaurant-quality vegan wings.
- Fast and flexible — Ready in 30 minutes; scales for crowds or leftovers.
Ingredient Spotlight
- Gochujang: Fermented Korean chili paste delivers spicy-sweet umami backbone—essential for authentic flavor.
- Cauliflower: Neutral canvas that crisps beautifully; florets mimic chicken wings perfectly.
- Seltzer water: Carbonation makes batter light and extra-crispy, like Korean fried chicken.
Ingredients (Organized by Component)
For the Tempura Batter:
- 1 large head cauliflower (about 650g), cut into bite-sized florets
- 1½ cups gluten-free flour blend (or all-purpose)
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp black pepper
- 1¾ cups cold seltzer water
For the Korean Chili Sauce:
- ¼ cup gochujang (Korean chili paste)
- 3 tbsp rice syrup or brown sugar
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 tbsp water
- 1 tbsp cornstarch (for slurry)
For Finishing:
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- Cooking spray or 1 tbsp neutral oil
Ingredient Notes
- Quality matters most: Good gochujang (like Haechandle brand) for balanced heat—not too sweet.
- Room temperature is key: Sauce ingredients blend smoothly; cold seltzer keeps batter fizzy.
- Don’t skip: Cornstarch slurry—thickens sauce to glossy perfection without boiling dry.
Essential Equipment
You’ll Need:
- Air fryer (or oven with baking sheet)
- Large mixing bowl — for batter
- Small saucepan — for sauce
- Tongs or spatula — for flipping florets
Nice to Have:
- Air fryer parchment liner — prevents sticking
How to Make Air-Fried Korean Chili Cauliflower (Step-by-Step)
Step 1: Prep cauliflower and batter
Cut cauliflower into even florets. In a large bowl, whisk flour, cornstarch, baking powder, salt, garlic powder, and pepper. Add cold seltzer and stir to thick pancake-batter consistency—some lumps are fine.
Step 2: Coat the florets
Dip florets in batter, shaking off excess. Place in single layer on parchment-lined air fryer basket (work in batches). Lightly spray with cooking oil.
Step 3: Air fry to crisp
Preheat air fryer to 200°C (400°F). Air fry 15–17 minutes, flipping halfway, until golden and crispy. You’ll know it’s ready when batter sounds crunchy and edges brown. Pro tip: Don’t overcrowd—steam ruins crisp.
Step 4: Make the sauce
While frying, blend gochujang, rice syrup, soy sauce, vinegar, sesame oil, garlic, ginger, and water until smooth. In saucepan, heat blended sauce over medium. Mix 1 tbsp cornstarch with 2 tbsp sauce to make slurry; stir in and simmer 2–3 minutes until thickened and glossy.
Step 5: Toss and caramelize
Heat 1 tsp oil in wok or skillet over medium-high. Add crispy cauliflower and thickened sauce. Toss 2 minutes until coated and sauce bubbles/sticks. Pro tip: High heat caramelizes edges without sogginess.
Step 6: Garnish and serve
Transfer to platter, sprinkle sesame seeds and green onions. Serve immediately with rice or as wings.
Note: Process photos appear between each step for visual guidance.
Expert Tips & Tricks
Temperature Matters: Cold seltzer + hot air fryer = maximum crunch; warm batter falls flat.
Don’t Rush: Shake off excess batter; too thick = doughy, not crispy.
The Secret to Sticky Sauce: Cornstarch slurry + final wok toss for glossy caramelization.
Common Mistake: Overcrowding air fryer—always single layer or batches.
Test Kitchen Discovery: Extra 30 seconds post-toss crisps sauce coating perfectly.
Customization Ideas
Dietary Modifications
- Gluten-Free: Use GF flour and tamari—already in recipe.
- Oil-Free: Skip spray; use water in batter and steam-blanch first.
- Less Spicy: Half gochujang, add more rice syrup.
Flavor Variations
- Sesame Boost: Double sesame oil and seeds.
- Citrus Twist: Lime juice squeeze at end.
- Elevated Option: Top with crushed peanuts or furikake.
Serving Styles
- Traditional: Wings with rice and kimchi.
- Modern: Deconstructed over quinoa salad.
- Party-Ready: Skewered bites with dipping sauce.
Storage & Meal Prep
Make Ahead
- Batter and sauce up to 1 day ahead; refrigerate.
- Air fry fresh for best crisp.
Storing
- Counter: 2 hours max.
- Fridge: Air-fried cauliflower 3 days (sauce separate).
- Freezer: Unsauced cauliflower 1 month.
Reheating for Best Results
Air fry 180°C (350°F) 4–5 minutes to recrisp; toss with fresh sauce.
What to Serve With Air-Fried Korean Chili Cauliflower
Perfect Pairings
- Beverage: Hite beer, soju, or iced green tea cuts spice.
- Side Dish: Steamed rice or cucumber salad.
- Complementary: Pickled radish or seaweed salad.
Complete the Meal
- Main with fried rice and veggies.
- Game day with Korean BBQ sides.
- Bowl over greens with avocado.
Nutrition Facts (Per Serving)
Calories: 250 | Protein: 6g | Carbs: 45g | Fat: 6g | Fiber: 5g | Sugar: 12g | Sodium: 950mg
Note: Approximate; varies by gochujang brand.
Your Questions Answered
Can I bake instead of air fry?
Yes—425°F (220°C) on wire rack 20–22 minutes, flip halfway.
Sauce too thick?
Whisk in water 1 tsp at a time while simmering.
Not crispy enough?
Dry florets well, single layer, spray oil, flip properly.
Make ahead for party?
Fry ahead, sauce just before serving; recrisp in air fryer.
Can I double?
Yes—batch fry; sauce scales easily.
No gochujang?
Sub sriracha + miso + honey (less authentic).
Recipe History & Cultural Context
Inspired by Korean fried chicken (yangnyeom tongdak), where double-fried wings get sticky gochujang glaze. Vegan cauliflower adaptation from Thank You Berry Much swaps batter-frying for air fryer, honoring KFC’s crispy-sticky tradition while making it accessible. Gochujang, fermented 1000+ years, brings chili-soy-sweet depth central to modern Korean street food.
Printable Recipe Card
Air-Fried Korean Chili Cauliflower (Vegan)
Crispy battered cauliflower in sticky gochujang sauce—vegan Korean “wings.”
Ingredients
Batter: 650g cauliflower florets, 1½ cups flour, 2 tbsp cornstarch, 1 tbsp baking powder, 1 tsp salt/garlic powder, ¼ tsp pepper, 1¾ cups cold seltzer
Sauce: ¼ cup gochujang, 3 tbsp rice syrup, 2 tbsp soy sauce/vinegar/sesame oil, 2 garlic/1 tsp ginger, 2 tbsp water, 1 tbsp cornstarch
Finish: Green onion, sesame seeds
Instructions
- Whisk batter; coat florets. Air fry 200°C, 15–17 min (flip, spray oil).
- Blend sauce; simmer with cornstarch slurry till thick.
- Toss fried cauliflower in hot sauce 2 min. Garnish, serve.
Notes
