Crispy Gobi Manchurian with Chile Garlic Glaze

Why You’ll Love This Recipe

• Restaurant-style crispy florets with a bold, sticky chile–garlic–soy glaze.
• Choose your vibe: dry and snacky for appetizers, or saucy and spoonable over rice.
• Clear, exact timings and temperatures for consistent crunch every time.
• Includes baking/air-fryer option and easy tweaks for heat, gluten-free, and more.

Grocery List

• Produce: Cauliflower, garlic, ginger, green chilies, scallions, red onion, green bell pepper, cilantro (optional)
• Dairy: None
• Pantry: Cornstarch, all-purpose flour (or rice flour), Kashmiri chili powder, black pepper, salt, baking powder, neutral oil, soy sauce (low-sodium), dark soy (optional), ketchup, Asian chili sauce (Sriracha or sambal oelek), rice vinegar, brown sugar, toasted sesame oil

Full Ingredients

Cauliflower and Batter

• 1 medium head cauliflower (650–750 g), cut into 1.5-inch florets (about 6 cups)
• 2 quarts (1.9 L) water + 1 tbsp kosher salt (for blanching)
• 3/4 cup cornstarch (96 g)
• 1/2 cup all-purpose flour or fine rice flour (60 g)
• 1 tsp Kashmiri red chili powder (or 1/2 tsp paprika for mild color)
• 1/2 tsp freshly ground black pepper
• 3/4 tsp fine sea salt
• 1/2 tsp baking powder
• 1 tsp low-sodium soy sauce
• 1 tsp finely grated ginger
• 1 tsp finely grated garlic (or 1 tsp ginger-garlic paste)
• 3/4 cup cold water (180 ml), plus 1–2 tbsp more as needed for consistency
• Neutral high-heat oil for frying (about 3 cups/720 ml for a 10–12 inch pot)

Stir-Fry Sauce

• 2 tbsp neutral oil
• 6 cloves garlic, minced (about 2 tbsp)
• 1 tbsp minced fresh ginger
• 2 green chilies (Thai, serrano, or Indian), thinly sliced
• 4 scallions: whites finely chopped (about 1/2 cup), greens thinly sliced for garnish
• 1/2 small red onion, 1/2-inch dice (about 1/2 cup)
• 1/2 green bell pepper, 1/2-inch dice (about 1/2 cup; optional but classic)
• 2 tbsp low-sodium soy sauce
• 1 tsp dark soy sauce (optional, for deeper color)
• 2 tbsp ketchup
• 1 to 1.5 tbsp Asian chili sauce (Sriracha, sambal oelek, or similar), to taste
• 1 tbsp rice vinegar (or white vinegar)
• 1 tsp brown sugar
• 1/2 cup water (120 ml)
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• 1 tsp toasted sesame oil

For Serving

• Steamed jasmine or basmati rice (for the saucy version)
• Reserved scallion greens, chopped cilantro, and/or toasted sesame seeds

Step-by-Step Instructions

Step 1: Prep and blanch the cauliflower

Bring 2 quarts (1.9 L) of water to a boil with 1 tbsp kosher salt. Add the cauliflower florets and blanch for 2 minutes; this takes off the raw edge so the centers are tender by the time the exterior is crisp. Drain well and spread on a clean towel. Pat very dry—surface moisture causes splatter and makes the batter slip.

Step 2: Mix the batter

In a large bowl, whisk cornstarch, flour, Kashmiri chili powder, black pepper, salt, and baking powder. Stir in soy sauce, grated ginger, grated garlic, and 3/4 cup cold water to form a thick, smooth batter (think heavy pancake batter). If needed, add 1–2 tbsp water to loosen. Add the dried florets and toss to coat every nook. Let rest 10 minutes while you heat the oil.

Step 3: Fry until shatteringly crisp

Heat 2–3 inches of neutral oil in a deep pot to 350°F/175°C. Working in batches, shake off excess batter and fry florets for 3–4 minutes until pale-golden and crisp. Do not overcrowd; maintain 340–360°F. Drain on a wire rack set over a sheet pan.

Optional but recommended: For extra crunch, raise oil to 375°F/190°C and double-fry the florets for 60–90 seconds until deep golden. Keep on the rack while you make the sauce.

Step 4: Stir-fry the aromatics

Heat 2 tbsp oil in a wok or large skillet over medium-high heat until shimmering. Add garlic and ginger; stir-fry 30 seconds until fragrant. Add green chilies and scallion whites; cook 30 seconds. Add red onion and bell pepper; stir-fry 2 minutes until crisp-tender.

Step 5: Build the sticky chile–garlic–soy glaze

Stir in low-sodium soy sauce, dark soy (if using), ketchup, chili sauce, rice vinegar, brown sugar, and 1/2 cup water. Bring to a simmer. Whisk the 1 tsp cornstarch with 1 tbsp water and drizzle it in, stirring, until the sauce turns glossy and clings to a spoon, 30–45 seconds. Turn off heat and stir in toasted sesame oil.

Step 6: Toss for a dry, appetizer-style finish

Add the fried florets to the wok and toss for 20–30 seconds over low heat until just coated. Sprinkle in half the scallion greens, toss once more, and serve immediately, garnished with remaining scallion greens (and cilantro or sesame seeds if you like). This version is meant to be sticky, not saucy.

Step 7: Make it saucy for serving over rice

Prefer a gravy-style Gobi Manchurian? Before adding florets, pour in an additional 1 cup water (240 ml). Bring to a simmer, then add a slurry made from 2 tsp cornstarch mixed with 2 tbsp water. Simmer 1–2 minutes until glossy and spoonable. Toss in the florets to coat, garnish with scallion greens, and serve over hot rice.

Pro Tips

• Dry the florets extremely well after blanching—moisture is the enemy of crisp batter.
• Oil temperature matters: aim for 350–360°F for the first fry and 375°F for a quick second fry.
• Use Kashmiri chili powder for that signature brick-red hue with gentle heat.
• Toss with sauce at the very last minute. The longer it sits, the softer the crust becomes.
• For extra depth (restaurant-style), add a tiny pinch (1/8 tsp) of MSG to the sauce.

Variations

• Baked/Air-Fryer: Toss battered florets with 1 tbsp oil. Bake at 425°F/220°C on a parchment-lined, greased rack for 20–25 minutes, turning once, or air-fry at 400°F/200°C for 14–16 minutes, shaking halfway. Then sauce as directed.
• Gluten-Free: Replace all-purpose flour with rice flour and use gluten-free tamari instead of soy sauce.
• Veg-loaded: Add thin strips of red bell pepper, carrots, or snap peas in Step 4 and increase sauce by 25%.

Storage & Make-Ahead

Fried florets (unsauced) stay crisp for up to 3–4 hours on a wire rack at room temperature; re-crisp at 425°F/220°C for 5–8 minutes. The sauce can be made 3–5 days ahead and refrigerated; rewarm and thin with a splash of water as needed. Once sauced, leftovers keep 1 day in the fridge; reheat in a hot skillet with a touch of water (they will soften). For best results, store florets and sauce separately. Freezing is not recommended after saucing; you can par-fry, cool, and freeze florets on a tray, then re-fry straight from frozen to serve.

Nutrition (per serving)

Approximate for 4 appetizer servings (dry version): 460 calories; 27 g fat; 52 g carbohydrates; 7 g protein; 2 g fiber; 960 mg sodium. Values will vary based on oil absorption, sauce amount, and serving style.