1 Cauliflower Head 300ml Milk 1 tbsp Lemon Juice
100g Cornflour 1/2tsp Salt 1/2tsp Pepper Sunflower Oil
150ml - 200ml Ginger & Chilli Sauce 20g Almonds Coriander
Mix your milk and lemon juice in a large bowl and leave to thicken for 15 mins - this is your homemade buttermilk.
In another large bowl, mix the cornflower, salt and pepper.
Chop your chicken breasts/thighs or cauliflower into chunks.
Coat each chicken or cauliflower piece in the buttermilk then roll it to the cornflour bowl to coat evenly, repeat with all your pieces.
In a shallow pan, pour the sunflower oil to a 10cm height and heat on medium-high heat until 175C.
Carefully, lower half of your coated chicken or cauliflower pieces into the pan and cook until golden, crispy and cooked through (5 - 7 mins), then transfer to a separate large bowl.
Whilst the pieces are cooking, lightly warm your Signature Sauce in a pan then transfer to the large bowl with the golden, crispy pieces and toss the Signature Sauce and pieces together until evenly coated.
Serve your Crispy Chicken pieces with a sprinkling of sesame seeds and finely chopped chives.
Serve your Crispy Cauliflower pieces with a sprinkling of chopped almonds and coriander.