Description
Crispy, sweet-spicy, and full of gingery warmth, these Kung Pao Brussels sprouts deliver bold flavor in every bite. A cold batter and quick fry give the sprouts their light, golden crunch, while the glossy Kung Pao sauce pulls everything together. Perfect for nights when you want something cozy, bold, and satisfyingly crunchy.
Ingredients
for the Brussels sprouts
- 3/4 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup cold water
- 1/2 cup ice-cold vodka
- Grapeseed, canola or vegetable oil (for frying)
- 1 pound Brussels sprouts, trimmed and halved
for the sauce
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 4 ribs celery, sliced
- 1 bunch scallions, chopped (white and green parts separated)
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sambal
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 tablespoons water blended with 2 teaspoons cornstarch (to make a slurry)
to serve
- Cooked white rice
- 1/2 cup chopped peanuts
- Dried or fresh Thai chili peppers
- Reserved chopped scallion greens
Instructions
Make the batter
- In a large bowl, whisk together the cornstarch, flour, salt, baking powder, cold water, and ice-cold vodka until smooth. Cold batter = crisp sprouts.
Heat the oil
- Pour several inches of oil into a heavy cast-iron pot or Dutch oven.
- Heat to 350°F over medium-high heat for about 7 minutes.
- Test the oil’s readiness by inserting a chopstick into the oil until it touches the bottom of the pot. If bubbles form around it immediately, it means the oil is ready.
Fry the Brussels sprouts
- Working in small batches, dip each sprout half into the batter and carefully lower it into the hot oil. Avoid overcrowding or they’ll stick together.
- Fry until golden and crisp, turning with chopsticks or tongs for even cooking.
- Transfer the sprouts to a cooling rack placed over a baking sheet while you finish the rest of the Brussels sprouts.
Make the Kung Pao sauce
- Warm the tablespoon of oil in a large Dutch oven over medium heat.
- Add garlic and ginger; sauté for 1 minute until fragrant.
- Add the celery and scallion whites; cook for 2–3 minutes to soften.
- Stir in the broth, soy sauce, sambal, rice vinegar, and sugar. Bring to a gentle simmer.
- Add the cornstarch slurry and cook until the sauce thickens and turns glossy.
- Remove from the heat.
Coat and serve
- Add the fried Brussels sprouts to the warm sauce and toss gently to coat.
- Serve over cooked white rice and garnish with peanuts, Thai chilis, and scallion greens.
Notes
Storage
If you know you’ll have leftovers, store the fried Brussels sprouts and sauce separately.
- Fried sprouts: cool completely, then store in an airtight container lined with a paper towel.
- Sauce: refrigerate in a separate covered container.
Everything will keep well for up to 3 days.
Reheating
For the crispiest result:
- Air fryer: Reheat the unsauced fried Brussels sprouts in an air fryer at 375°F for 5–7 minutes, shaking halfway through. They should return to a crisp, golden texture.
- Oven or toaster oven: Reheat at 400°F for 8–10 minutes on a parchment-lined pan.
- Reheat the sauce separately in a small pot over low heat. Thin with a splash of broth if it tightens up.
Why the batter stays so crisp:
The combo of cornstarch + flour + baking powder + ice-cold vodka creates a thin shell that fries fast and stays crisp even under sauce. Cold liquid slows gluten development and vodka evaporates quickly, keeping the coating light instead of bready.
Use really cold liquid:
If the batter starts to warm up while you’re working, stick the bowl in the fridge or place it over another bowl filled with ice. A cold batter hits hot oil and crisps instantly.
Don’t overcrowd the pot:
Dropping in too many Brussels sprouts lowers the oil temp and makes the coating soggy. Work in small batches and let the oil return to 350°F between rounds.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Deep Fried, Battered, Sautéed
- Cuisine: Chinese