General Tso's Cauliflower

Ingredients:

• 2 tbsp peanut oil + extra for frying
• 3 whole dried chili peppers
• 2 green onions, thinly sliced ​​+ extra for sprinkling
• 1 clove garlic, crushed
• 1 strip of orange zest, thinly sliced
• 1/4 cup sugar
• 3 tablespoons soy sauce
• 1 tbsp. l. rice vinegar
• 2 tsp. sesame oil
• 1/4 tsp ground ginger
• 2 tsp + 3/4 cup cornstarch
• 2 large eggs
• 450 g cauliflower, cut into large florets or wedges (about 4 cups)
• Steamed rice and orange slices, to serve
• Special equipment: deep fat thermometer

Preparation:

1. In a medium saucepan, heat 2 tablespoons of peanut oil over high heat. Add the chili, green onion, garlic, and orange zest and cook, stirring, until the garlic is golden and the chili is vibrant, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger, and 3 tablespoons of water. Bring to a boil and cook until the sugar is completely dissolved and the sauce is fragrant, 2 to 3 minutes.
2. In a small bowl or measuring cup, combine 2 teaspoons cornstarch with 1/4 cup cold water. Stir the mixture into the simmering sauce and stir until thickened, about 1 minute. Remove from heat and cover to keep the sauce warm.
3. Fill a large Dutch oven halfway with peanut oil and heat over medium heat to 350°F (175°C). Place a wire rack on a rimmed baking sheet and set aside. In a large bowl, beat the eggs with 1/2 teaspoon of salt and a pinch of freshly ground black pepper. Add the cauliflower to the bowl and toss it with the egg mixture. Gradually sprinkle with the remaining 3/4 cup of cornstarch until the cauliflower is well coated.
4. Fry the cauliflower in three batches: Carefully lower the cauliflower into the hot oil and fry, making sure the pieces don't stick together, adjusting the heat as needed to maintain the oil temperature at 350°F (175°C), until golden brown and crispy, about 6 minutes. Using a slotted spoon, transfer the cauliflower to the prepared wire rack to drain any excess oil. Transfer the hot cauliflower to a large bowl and toss with the sauce until evenly coated. Transfer to a serving platter and garnish with green onions. Serve with rice and orange wedges.