Sesame Honey Chipotle Brussel Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut large sprouts in half lengthwise so pieces are roughly uniform in size.

Pat the sprouts dry with paper towels. In a bowl, toss with 1 tsp salt and 1/2 tsp black pepper to season evenly.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder. In a separate small bowl beat 1 egg with 1/2 cup cold water until combined. Pour the wet into the dry and whisk gently until just combined; a few small lumps are fine. Batter should be slightly thicker than heavy cream; if too thick add up to 1 tbsp more cold water.

Heat oil

Pour about 1 cup neutral oil into a deep skillet or pot (you need at least 1/2–1 inch depth) and heat over medium-high until it reaches 350°F (175°C) or a test drop of batter sizzles and browns in ~30 seconds.

Fry sprouts

Working in batches to avoid crowding, dip each prepared sprout into the batter allowing excess to drip off, then carefully lower into hot oil. Fry until golden and crisp, about 3–4 minutes per batch, turning once. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Repeat with remaining sprouts.

Combine sauce ingredients

In a small saucepan or skillet over medium-low heat, add 3 tbsp honey, 1 tsp minced chipotle in adobo, 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1 minced garlic clove, 1/2 tsp minced fresh ginger and 2 tbsp water. Stir to combine and warm gently for 1–2 minutes to loosen the honey and blend flavors.

Thicken sauce

Mix 1/2 tsp cornstarch with a little cold water to make a slurry, then whisk into the warm sauce. Increase heat to medium and simmer, stirring, until the sauce thickens enough to coat the back of a spoon, about 1 minute. Taste and adjust: add a pinch of salt or extra soy if you want more savory depth, or more honey for sweetness.

Toss sprouts with sauce

Place the drained fried Brussels sprouts in a large bowl. Pour the warm sesame honey chipotle sauce over them and toss gently but quickly so the batter remains crisp while getting evenly coated.

Transfer to a serving platter. Sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced scallions. Serve immediately with lime wedges alongside for squeezing over the sprouts.