Crispy General Tsos Cauliflower (Printer View)

Crispy cauliflower florets coated in a tangy, sweet, and spicy General Tsos glaze for a flavorful Asian fusion dish.

# What you'll need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 2/3 cup all-purpose flour
03 - 1/3 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon ground white pepper
08 - 3/4 cup cold water

→ Sauce

09 - 1/3 cup low-sodium soy sauce
10 - 1/4 cup rice vinegar
11 - 1/3 cup sugar
12 - 2 tablespoons hoisin sauce
13 - 1 tablespoon cornstarch
14 - 1/2 cup water
15 - 2 cloves garlic, minced
16 - 1 teaspoon grated fresh ginger
17 - 1 to 2 teaspoons chili garlic sauce
18 - 1 tablespoon toasted sesame oil

→ Garnishes

19 - 2 scallions, thinly sliced
20 - 1 teaspoon toasted sesame seeds

# Method:

01 - Set air fryer to 400°F and allow to reach temperature.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and white pepper. Add cold water and whisk until smooth batter forms.
03 - Toss cauliflower florets in batter until completely coated.
04 - Lightly spray air fryer basket with oil. Arrange battered florets in single layer. Air fry 15 to 18 minutes, shaking halfway through, until golden and crisp. Cook in batches if necessary.
05 - While cauliflower cooks, whisk cornstarch and water together in a small bowl to create a smooth slurry.
06 - In a saucepan over medium heat, combine soy sauce, rice vinegar, sugar, hoisin sauce, minced garlic, ginger, chili garlic sauce, and sesame oil. Bring to a simmer.
07 - Stir cornstarch slurry into sauce and cook, stirring constantly, until thickened, approximately 1 to 2 minutes. Remove from heat.
08 - Toss hot cauliflower in sauce until evenly coated.
09 - Transfer to serving platter and garnish with sliced scallions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The sauce tastes like you ordered takeout but your kitchen smells infinitely better and your clothes don't reek of oil.
  • Crispy, crunchy cauliflower that doesn't taste like virtue—it tastes like a genuinely craveable dish that happens to be vegetarian.
  • Ready in 40 minutes flat, which means you can make this on a Tuesday night without sacrificing your entire evening.
02 -
  • If your batter is too thick, your cauliflower ends up wearing a crust instead of a delicate coating—add water a tablespoon at a time until it flows but still clings.
  • The halfway shake is not optional; it's the difference between one side golden and one side pale, which looks amateur and tastes uneven.
  • Don't let the cauliflower sit in the sauce before serving or the bottom layer gets soggy—toss and serve immediately, or keep them separate until the last moment.
03 -
  • Pat your cauliflower florets very dry before battering—any water sitting on the surface will turn to steam and prevent crispiness, so a paper towel is your friend.
  • If you don't have toasted sesame oil, regular sesame oil works but tastes less nutty—it's worth hunting down the toasted version for this specifically.
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