Vegan Taiwanese Popcorn Chicken

Ingredients

• 1 lb Cauliflower florets
• 2 tbsp Soy Sauce
• 1 tsp Garlic powder
• 1 tsp Five-spice powder
• 1/2 tsp White pepper
• 1/2 cup Tapioca starch
• 2 cups Vegetable oil
• 1/4 cup Thai Basil

Instructions

1. 1In a medium bowl, combine the 1 lb cauliflower florets with 2 tablespoons of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of five-spice powder, and 1/2 teaspoon of white pepper. Toss everything together until the cauliflower is evenly coated. Let the cauliflower marinate for at least 15 minutes.
2. 2Add the 1/2 cup of tapioca starch to the bowl with the marinated cauliflower. Toss well to ensure each piece of cauliflower is fully coated in the starch. Shake off any excess starch.
3. 3Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
4. 4Carefully add the coated cauliflower to the hot oil in batches, making sure not to overcrowd the pot. Fry for 4-6 minutes per batch, or until the cauliflower is golden brown and crispy. The cauliflower should sound like it's sizzling actively in the oil.
5. 5Using a slotted spoon or spider strainer, remove the fried cauliflower from the oil. Place the fried cauliflower on a plate lined with paper towels to drain any excess oil. Repeat with any remaining batches of cauliflower.
6. 6Add the 1/4 cup of Thai basil to the hot oil in the pot. Stir-fry for about 30-60 seconds, or until the basil leaves are crisp and slightly darkened. Be careful as the basil may spatter.
7. 7Remove the fried basil from the oil with a slotted spoon and drain it on a separate piece of paper towel. Serve the crispy fried cauliflower immediately, sprinkled with the fried Thai basil.

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