Make batter by using all the ingredients mentioned for the batter.

Make a paste but it should not be very runny neither too thick . Consistency should be good enough to coat n stick to the pieces.

Wash cauliflowers and dry them completely. You can also blanch it and then dry them completely.

Now cut it into small florets make sure not to cut in into big ones.

Dip them one by one in the batter and deep fry till they change there colour.

Take them out on tissue paper.

For sauce take oil in a wok and saute chopped onions , when they become translucent add ginger garlic sauce and saute for 30 seconds.

Now add Chinese chilli sauce and again saute for 30 more seconds.

Add all the sauces and let it cook for a while. You can also add salt into the sauce if required.

Add 1 cup of water now along with chicken stock or 1 chicken cube . Let it boil.

As the water boils , make cornflour paste in a little water and add this slowly to the sauce. Keep stirring so that the sauce remains smooth.

When u achieve the desired thickness. Take it off the flame.

Add all the friend florets to the wok and mix them properly so all the pieces are properly coated with the sauce.

Take it out on a flat dish and sprinkle chopped green part of green onion.

Serve hot.

Its better to make this dish in one go. Fry the cauliflower , make the sauce, coat the pieces and serve immediately. Don’t fry the pieces and keep them for hours because the taste will get different then.

Try to keep the batter cold. If the batter is cold then the frying will be perfect too. If you are frying one portion of the cauliflower then at that time keep the batter in fridge and take it out when you want to fry the next batch of cauliflower.

You can either eat this alone as snack or have it with white or any kind of Chinese rice.

You can increase the sauce quantity by adding more water and sauces accordingly.