Gluten Free Gobi Manchurian

Total time50 min

Prep time20 min

Cook time30 min

Crispy cauliflower florets get double-fried until the coating turns deep golden and shatteringly crisp, then tossed through a glossy, tangy-sweet sauce built on ketchup, rice vinegar, and a touch of chili heat. Ginger, garlic, and green chilies hit the wok first for fragrance, followed by charred onion and bell pepper chunks that keep some bite against the crunch of the cauliflower. A finishing drizzle of sesame oil and a scatter of scallion greens and cilantro bring it all together into something that tastes like your favorite takeout order. It's the kind of dish that disappears fast off the platter — sticky, saucy, and packed with contrast between crisp coating and tender vegetables. This one's a solid pick for a gluten free table, no compromise on flavor or that signature crunch.

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Ingredients

4 servings

For the batter

1 medium head cauliflower (about 2 lb), cut into 1 ½-inch florets
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½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup cornstarch
1 tsp ground black pepper
½ tsp salt
½ cup water, plus more as needed
vegetable oil, for frying

For the sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp tomato ketchup
1 tsp chili sauce (such as sriracha)
1 tsp sugar
1 tsp cornstarch
3 tbsp water

For the stir-fry

2 tbsp vegetable oil
1 tbsp fresh ginger, finely minced
4 cloves garlic, finely minced
2 green chilies, thinly sliced
1 medium yellow onion, cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch chunks
3 scallions, thinly sliced, white and green parts separated
1 tsp sesame oil

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, black pepper, and salt. Add 1/2 cup water and stir until a smooth, thick batter forms — it should coat the back of a spoon and cling to the florets without dripping off. Add water 1 tablespoon at a time if the batter is too thick to coat evenly.
2
In a small bowl, stir together the soy sauce, rice vinegar, ketchup, chili sauce, sugar, 1 tsp cornstarch, and 3 tbsp water until the cornstarch is fully dissolved. Set aside.

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