Fried Brussels Sprouts Recipe

Prepare brine

Thinly slice the red onion into half-moons about 1/8-inch thick. In a heatproof jar or bowl, combine 1 cup rice vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 teaspoon kosher salt. Stir until the sugar and salt dissolve.

Add onions to jar and let sit at room temperature for at least 20 minutes. For best flavor, refrigerate at least 1 hour. These will keep refrigerated up to 2 weeks.

In a small bowl, whisk together 1 cup Thai sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 tablespoon lime juice, and 1 teaspoon sesame oil until smooth. Taste and adjust balance (add more lime for tang, more chili sauce for sweetness/heat). Set aside.

Trim and halve the Brussels sprouts: remove any loose or browned outer leaves, trim the stem ends, and slice each sprout in half through the stem. Pat the sprouts dry with paper towels — moisture causes oil splatter and prevents crisping.

Season the halved sprouts with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper; toss to coat evenly.

Pour 1 cup neutral oil into a heavy skillet (cast iron or stainless) or use a wide saucepan. Heat the oil over medium-high until shimmering and a small piece of Brussels sprout sizzles vigorously (about 350°F/175°C if using a thermometer).

Working in one or two batches to avoid crowding, add sprouts cut-side down in a single layer. Fry without moving for 3–4 minutes until the cut side is deeply browned and crisp. Flip and fry 1–2 more minutes until edges are browned and interior is tender but still slightly firm. Total frying time per batch ~4–6 minutes.

Using a slotted spoon or spider, transfer fried sprouts to a paper towel–lined tray to drain. While still hot, toss gently with a few tablespoons of the prepared Thai chili sauce to glaze (reserve most sauce for plating). Repeat with remaining sprouts. Taste and adjust salt if needed.

Arrange glazed Brussels sprouts on a serving platter. Spoon additional Thai chili sauce over the sprouts to taste.

Top with pickled red onion (drain excess brine), sprinkle with toasted sesame seeds and chopped cilantro if using, and serve with lime wedges to squeeze over just before eating.

Serve immediately while hot and crisp. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp, and add fresh pickled onion before serving.