Crispy Fried Brussels Sprouts With Honey Sriracha G

Name: Crispy Fried Brussels Sprouts With Honey Sriracha Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable Oil, For Frying; 1 pound Brussels Sprouts, Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp); 1 Red Fresno Chili, Thinly Sliced; FOR THE HONEY SRIRACHA GLAZE:; 1 teaspoon Vegetable Oil; 1 clove Garlic, Minced; 1/3 cups Honey; 1 Tablespoon Sugar; 2 Tablespoons Lemon Juice, Plus The Zest; 2 Tablespoons Rice Vinegar; 2 Tablespoons Sriracha; Kosher Salt To Taste

Servings: persons

Vegetable Oil, For Frying
1 pound Brussels Sprouts, Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp)
1 Red Fresno Chili, Thinly Sliced
FOR THE HONEY SRIRACHA GLAZE:
1 teaspoon Vegetable Oil
1 clove Garlic, Minced
1/3 cups Honey
1 Tablespoon Sugar
2 Tablespoons Lemon Juice, Plus The Zest
2 Tablespoons Rice Vinegar
2 Tablespoons Sriracha
Kosher Salt To Taste

1
Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400u00b0F. Meanwhile, make the sauce.
2
In a pan, add vegetable oil and garlic over medium heat. Cook for 1-2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2-3 minutes until slightly thickened.
3
Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.
4
When the oil is 400u00b0F, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400u00b0F. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.
5
Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.
6
Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable Oil, For Frying, 1 pound Brussels Sprouts, Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp), 1 Red Fresno Chili, Thinly Sliced, FOR THE HONEY SRIRACHA GLAZE:, and more.

Yes, Crispy Fried Brussels Sprouts With Honey Sriracha Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Fried Brussels Sprouts With Honey Sriracha Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions