Crispy Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve larger sprouts so all pieces are roughly similar in size; leave small ones whole.

Dry thoroughly

Pat the sprouts very dry with paper towels. Excess moisture prevents a crisp crust.

Coat

In a large bowl, combine cornstarch, all-purpose flour, salt, and black pepper. Add the dried Brussels sprouts and toss until each piece is evenly coated in a dry, light layer.

Heat oil

Pour about 1 cup vegetable oil into a large skillet (preferably cast-iron) to a depth of about 1/4 inch, or use a deep pan for shallow frying. Heat over medium-high until shimmering and a pinch of cornstarch sizzles immediately (about 350°F/175°C if using a thermometer).

Fry

Working in batches to avoid overcrowding, add coated Brussels sprouts cut-side down if halved. Fry, turning occasionally, until deeply golden-brown and crisp on all sides, 4–6 minutes per batch depending on size. Adjust heat to maintain an even sizzle; reduce if browning too quickly.

Drain

Use a slotted spoon to transfer fried sprouts to a paper-towel-lined baking sheet. Lightly season with a pinch of salt while hot. Keep warm in a low oven (200°F/95°C) while you finish remaining batches.

Infuse oil

In a small saucepan or skillet, heat 2 tablespoons neutral oil over medium-low heat. Add the minced garlic and ginger and gently cook, stirring constantly, until fragrant and just beginning to turn golden, about 1–2 minutes. Be careful not to burn.

Finish sauce

Remove the pan from heat. Stir in fish sauce, light soy sauce, rice vinegar, granulated sugar, fresh lime juice, and red chili flakes (if using). Taste and adjust: add a touch more sugar for balance if too salty, or a splash more lime for brightness. Let the mixture sit for 1–2 minutes so flavors meld.

Toss with sauce

Place the hot fried Brussels sprouts in a large mixing bowl. Immediately pour the ginger-garlic sauce over them and toss gently but quickly so the hot oil re-coats each piece and the sauce adheres, creating a glossy finish. The residual heat will slightly wilt the herbs and help the flavors meld.

Add Parmesan & garnish

While still hot, sprinkle grated Parmesan over the tossed sprouts and gently toss once to distribute. Transfer to a serving platter and finish with sliced green onions, chopped cilantro (if using), and toasted sesame seeds. Serve immediately so the sprouts remain crisp.