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Suga's UGH Chicken

Prep time: 5 min

Cook time: 25 min

Serves: 4


  • 1 small head cauliflower cut into bite-sized florets

  • oil for "frying"

  • 2 tbsp toasted sesame seeds

  • 2 green scallions thinly sliced


  • 4 garlic cloves minced

  • ½ cup + 1 tbsp soy sauce

  • ½ cup mirin or rice wine vinegar

  • 2 tbsp brown sugar

  • 1 tsp Gochujang

  • 1 tbsp sesame oil

  • 1 Tbsp chili garlic sauce (for heat)

  • 2 Tbsp Water (to thin)


  1. Preheat oven to 450 F (232 C) and line one large or two small baking sheets with parchment paper or a silicone baking sheet.

  2. Add cauliflower to a large mixing bowl and toss with oil to coat. Then arrange on a baking sheet and roast it for 10 minutes.

  3. In the meantime, prepare your sauce. To the same mixing bowl from earlier, add gochujang sauce, minced garlic, sesame oil, brown sugar, rice vinegar, and chili garlic sauce. Whisk to combine. Then taste and adjust flavor as needed. Add more chili garlic sauce for spice, and brown sugar for sweetness.

  4. Remove cauliflower from the oven and increase heat to 500 degrees F (260 C). Add a few "wings" at a time to the sauce. Toss to coat generously, tap off excess, and then place back on the baking sheet.

  5. Return to oven and bake for 10-13 minutes more or until sizzling, golden brown on the edges, and tender (but not mushy). Serve hot garnish with the toasted sesame seeds and slice scallions with your preference of sides and enjoy!

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