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Ingredients
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Brussels & coating
Sweet & sour sauce
Finishing & garnish
Method
Brussels & coating
Prepare Brussels
Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. If sprouts are large (over 1 inch diameter), halve or quarter them so pieces are roughly uniform (about 1–1½-inch pieces). Pat dry with paper towels.
Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk in 1 cold egg and 3/4 cup cold water until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be pourable. If batter seems too thick, add up to 2 tablespoons more cold water.
Heat oil
Pour about 2 cups vegetable oil into a deep, heavy skillet or medium pot to a depth of about 1½–2 inches. Heat over medium-high to reach 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and float up steadily.
Coat and fry
Working in batches (don’t overcrowd), toss the prepared Brussels sprouts in the batter to coat thoroughly, letting excess drip off. Carefully lower into the hot oil. Fry for 3–4 minutes per batch, turning as needed, until the batter is golden and crisp and the sprouts are tender when pierced with a fork. Use a slotted spoon to transfer fried sprouts to a wire rack set over a baking sheet or to paper towels. Sprinkle lightly with 1/2 tsp salt while hot. Keep finished batches warm in a 200°F (95°C) oven while you finish frying the rest.
Sweet & sour sauce
Combine sauce base
While the sprouts fry (or just after), combine 1/2 cup granulated sugar, 1/4 cup rice vinegar, 3 tbsp ketchup, 1 tbsp soy sauce, 1/2 cup water, minced garlic and minced ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar.
Thicken sauce
Mix 1 tsp cornstarch with 1 tbsp cold water to make a smooth slurry. When the sauce is simmering, slowly whisk in the slurry. Continue simmering 1–2 minutes until the sauce thickens to a glossy, syrupy consistency that will coat the back of a spoon. Stir in 1/2 tsp toasted sesame oil and 1/4 tsp red pepper flakes. Taste and adjust: if you want a brighter tang, add the optional 1 tsp rice vinegar; if too sharp, add a pinch more sugar.
Coat sprouts
Place the hot fried Brussels sprouts in a large mixing bowl. Pour the warm sweet & sour sauce over them and toss gently but quickly to coat each piece evenly. Work in batches if needed so the coating stays crisp where possible.
Finishing & serve
Transfer sauced sprouts to a serving platter. Sprinkle with toasted sesame seeds and sliced green onion. Serve immediately so the coating remains crisp-tender. Leftovers can be refrigerated in an airtight container and gently reheated in a hot oven (400°F/200°C) on a baking sheet for 5–7 minutes to crisp the exterior.