Crispy Brussels Sprouts
Crispy Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, halved, as dry as possible
- 4 cups vegetable oil, for deep frying
For the Sauce
- 1/2 cup brown sugar
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons gochujang
- 1 tablespoon ground ginger
Instructions
- 1
Begin by preparing the Brussels sprouts. Wash them thoroughly, then trim any tough ends and cut each sprout in half lengthwise. It is crucial for crispiness that the Brussels sprouts are as dry as possible before frying. Use a salad spinner or pat them very dry with paper towels.
⏱️ 5 min
- 2
In a medium bowl, combine all the sauce ingredients: brown sugar, low sodium soy sauce, hoisin sauce, oyster sauce, sesame oil, gochujang, and ground ginger. Whisk vigorously until all ingredients are well combined and the brown sugar has dissolved. Set aside.
⏱️ 3 min
- 3
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a deep-fry thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 4
Carefully add the halved Brussels sprouts to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5 minutes, or until they are deeply golden brown and crispy. The exact time may vary based on the size of the sprouts and your fryer.
⏱️ 5 min•🌡️ 350
- 5
Using a slotted spoon or spider, remove the fried Brussels sprouts from the oil and transfer them to a large mixing bowl lined with paper towels to drain any excess oil.
⏱️ 1 min
- 6
Once all the Brussels sprouts are fried and drained, remove the paper towels from the bowl. Pour the prepared sauce over the warm, crispy Brussels sprouts. Toss thoroughly until every sprout is evenly coated with the savory and sweet sauce.
⏱️ 1 min
- 7
Serve immediately as a delicious side dish.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Brussels Sprouts
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, halved, as dry as possible
- 4 cups vegetable oil, for deep frying
For the Sauce
- 1/2 cup brown sugar
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons gochujang
- 1 tablespoon ground ginger
Instructions
- 1
Begin by preparing the Brussels sprouts. Wash them thoroughly, then trim any tough ends and cut each sprout in half lengthwise. It is crucial for crispiness that the Brussels sprouts are as dry as possible before frying. Use a salad spinner or pat them very dry with paper towels.
⏱️ 5 min - 2
In a medium bowl, combine all the sauce ingredients: brown sugar, low sodium soy sauce, hoisin sauce, oyster sauce, sesame oil, gochujang, and ground ginger. Whisk vigorously until all ingredients are well combined and the brown sugar has dissolved. Set aside.
⏱️ 3 min - 3
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a deep-fry thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 4
Carefully add the halved Brussels sprouts to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5 minutes, or until they are deeply golden brown and crispy. The exact time may vary based on the size of the sprouts and your fryer.
⏱️ 5 min•🌡️ 350 - 5
Using a slotted spoon or spider, remove the fried Brussels sprouts from the oil and transfer them to a large mixing bowl lined with paper towels to drain any excess oil.
⏱️ 1 min - 6
Once all the Brussels sprouts are fried and drained, remove the paper towels from the bowl. Pour the prepared sauce over the warm, crispy Brussels sprouts. Toss thoroughly until every sprout is evenly coated with the savory and sweet sauce.
⏱️ 1 min - 7
Serve immediately as a delicious side dish.