CRISPY BRUSSEL SPROUTS IN GOCHUJONG GLAZE

These are seriously the BEST Brussel Sprouts I have EVER eaten.  I am a so-so fan of Brussel Sprouts, but these crispy, sweet & slightly fiery flavour bombs have tipped the scales for me.  Our teen boys devoured 2 batches of them in one go…and one of them is definitely NOT a fan of sprouts.  The sauce is gobsmacking and would be amazing on wings, chicken balls, ribs, Etc. 

BRUSSEL SPROUTS

• 1 cup buttermilk (or 1 cup milk with 1 tsp vinegar or lemon juice and let sit 5 mins)

• 3/4 cup flour

• 1/2 cup corn starch

• 1 tsp soy sauce

• 1 tsp Franks hot sauce or Sriracha

• 2 cups Panko bread crumbs

• 1 lb fresh Brussels sprouts (bottoms trimmed & larger ones cut in half)

SAUCE

• 1/4 cup Gochujang

• 1 tsp sriracha sauce

• 1/2 cup brown sugar

• 1/2 cup honey

• 2 1/2 tsp rice vinegar

• 1 tsp soy sauce

Toasted sesame seeds & green onions to garnish (optional)

DIRECTIONS

Preheat the oven to 425 degrees F.  Grease or line a baking sheet with parchment paper.

In a large mixing bowl, whisk flour and corn starch together.  Add buttermilk, soy sauce and sriracha into the dry ingredients and blend well to make a wet batter for the sprouts.

Pour the panko crumbs into a separate bowl. 

Roll each brussel sprout into the batter, coating completely, and then roll in the panko crumbs coating completely. Place the battered sprouts on the prepared baking sheet.
Drizzle the prepared sprouts with olive or avocado oil generously. Bake for 10 minutes.   Turn the sprouts and bake another 10-13 minutes or until crispy.

While the brussel sprouts are baking, add all the sauce ingredients to a small pan and blend well.
Over medium-low heat, bring to a simmer for about 5 minutes, stirring constantly. Remove from heat and allow to cool until the brussel sprouts are finished baking. 

When your brussel sprouts are crispy, remove from oven.  Pour the sauce over and toss to coat.
Garnish with toasted sesame seeds and green onions if desired. Serve immediately.