Thai Chili Crispy Cauliflower

Ingredients

• 
  For the Cauliflower Florets
• 4 cups cauliflower florets
• 1/2 cup flour
• 1/2 cup Argo® Corn Starch
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2/3 cup water
• Oil for frying
• 
  The Sauce
• 1/3 cup sweet chili sauce
• 2 tablespoons Karo® Light Corn Syrup
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 
  The Garnish
• dashes sliced green onions (optional)
• dashes sesame seeds (optional)

Directions

In a large bowl, whisk together the flour, corn starch, garlic, and water until smooth. Add the cauliflower florets and toss until coated. Heat about 2 inches of fry oil into a deep skillet to 350F. Fry the cauliflower florets in batches for 3-4 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate. While the cauliflower cooks, add the sauce ingredients to a saucepan. Cook over medium heat, stirring occasionally, until it reaches a boil. Let boil for 2-3 minutes. Dunk the fried cauliflower in the sauce and serve warm. Garnish with sliced green onions and sesame seeds, if desired.