Crispy General Tsos Cauliflower

My air fryer sat on the counter for weeks before I really figured out what to do with it—until a craving for takeout General Tso's chicken hit at 9 PM on a Tuesday and nothing was open. I grabbed cauliflower instead, mixed up a quick batter, and the result was so shatteringly crisp and coated in that perfect tangy-sweet-spicy sauce that I never went back. What started as a workaround became something I make constantly, and it tastes better than anything delivered in a soggy container.

I made this for a dinner party where one guest mentioned being vegetarian almost apologetically, like it was an inconvenience—by the end of the night, she was eating straight from the serving platter while everyone else had moved on to dessert. Watching her face change from that first bite to the moment she realized how satisfying vegetables could be was worth every minute in the kitchen.

Ingredients

• Cauliflower: One large head gives you plenty of florets for a full meal; cut them bite-sized so they cook evenly and get those crispy edges without drying out inside.
• All-purpose flour: Two-thirds cup is your base for crispness, but don't skimp on mixing it properly or you'll end up with dense clumps.
• Cornstarch: One-third cup is the secret weapon here—it creates that shatteringly crisp coating that regular flour alone can't achieve.
• Baking powder: A teaspoon gives the batter lift so it puffs up and becomes even more delicate and crunchy.
• Salt and white pepper: Half a teaspoon of each seasons the batter itself, so every bite has flavor before the sauce even touches it.
• Garlic powder: Half a teaspoon adds depth without making the batter wet or heavy.
• Cold water: Three-quarters cup—and yes, cold matters because it helps activate the baking powder and keeps the batter light and airy.
• Low-sodium soy sauce: One-third cup forms the savory backbone of the sauce; low-sodium lets you control the salt and lets other flavors shine.
• Rice vinegar: A quarter cup adds brightness that cuts through the richness and keeps the sauce from feeling one-dimensional.
• Sugar: One-third cup caramelizes slightly and rounds out the vinegar's sharp edges into that signature sweet-tangy balance.
• Hoisin sauce: Two tablespoons adds umami and a subtle spiced sweetness that you can't quite put your finger on but absolutely notice if it's missing.
• Cornstarch slurry: One tablespoon of cornstarch mixed with half a cup of water thickens the sauce so it clings to the cauliflower instead of sliding off.
• Garlic and ginger: Two minced cloves and a teaspoon of fresh ginger add heat and complexity that keep the sauce feeling fresh rather than cloying.
• Chili garlic sauce: One to two teaspoons lets you control the burn; I learned to add it gradually and taste as I go because everyone's heat tolerance is different.
• Toasted sesame oil: A tablespoon stirred in at the end adds a warm, nutty aroma that makes people stop and ask what that smell is.
• Scallions and sesame seeds: A handful of sliced scallions and a teaspoon of toasted sesame seeds as garnish add color, crunch, and a fresh finish that elevates the whole dish.

Instructions

Heat your air fryer while you prep:

Set it to 400°F and let it come to temperature—this only takes a few minutes but it's the difference between florets that are merely cooked and florets that are golden and crispy.

Mix the batter until smooth:

Whisk flour, cornstarch, baking powder, salt, garlic powder, and white pepper together in a large bowl, then add cold water slowly while whisking constantly until you have something the consistency of thick pancake batter. Lumps are your enemy here.

Coat the cauliflower thoroughly:

Drop florets into the batter and toss gently but deliberately until every piece has a coating—use your hands if you need to, because tongs tend to miss the nooks and crannies. This is where patience pays off.

Arrange and spray:

Lightly mist the air fryer basket with oil, then arrange the battered florets in a single layer without crowding—they need space to get air on all sides or they'll steam instead of fry. Work in batches if necessary.

Air fry until golden:

Fry for 15 to 18 minutes total, shaking the basket halfway through so the bottom doesn't brown faster than the top. You'll hear them rattle around, which is exactly what you want.

Build the sauce while the cauliflower cooks:

In a small bowl, whisk cornstarch with water until completely smooth—no lumps—then set aside. This slurry is what transforms thin liquid into a glossy coating.

Simmer the sauce base:

Combine soy sauce, rice vinegar, sugar, hoisin, minced garlic, ginger, chili garlic sauce, and sesame oil in a saucepan over medium heat and let it come to a gentle simmer, stirring occasionally so the sugar dissolves. The kitchen will smell incredible at this point.

Thicken the sauce:

Pour the cornstarch slurry into the simmering sauce while stirring constantly—it'll go from thin to silky smooth in about a minute. Stop stirring once it thickens, taste it, and adjust heat level with more chili sauce if needed.

Toss and serve:

Transfer the hot crispy cauliflower to a bowl and pour the sauce over it, tossing gently but thoroughly so every piece gets coated. The sauce will start to set slightly as it cools, which is perfect.

Plate and finish:

Move everything to a serving platter and scatter sliced scallions and toasted sesame seeds over the top right before serving, so they stay crunchy and visible.

Save

There's something about standing over a platter of this while steam still rises off it, listening to someone take that first bite and hearing the crunch—it's a small moment that reminds me why cooking matters. Food that's fun to eat and feels like a treat but is actually good for you has a way of changing how people think about vegetables.

The Air Fryer Advantage

Using an air fryer instead of deep frying means you get that shattering exterior without heating oil to dangerous temperatures or dealing with the mess that lingers for days. I've made this in a regular oven before—broiled the battered cauliflower and it was fine, but it never got quite as crispy on the outside or as tender inside as the air fryer version does. The circulating heat in an air fryer mimics what happens in a deep fryer but with a fraction of the oil, which means less grease on your hands and fewer calories overall without sacrificing texture.

Customizing Heat and Sweetness

The amount of chili garlic sauce is intentionally flexible because what makes my mouth sing might put someone else's on fire, and vice versa. I've learned to make the sauce first, taste it, and then adjust—it takes an extra two minutes but saves the disappointment of a dish that's either bland or inedible for your guests. If you like things on the sweeter side, add a touch more sugar; if you want it more savory, dial back the sugar slightly and add another splash of soy sauce.

Timing and Batch Cooking

The beauty of this recipe is that it scales easily—you can make just enough for two people or enough for a crowd by cooking in batches and keeping the finished cauliflower warm while the rest cooks. Tossing the sauce at the very end ensures everything stays crispy; if you coat it too early, the moisture from the sauce starts to soften the batter and you lose that snap. Here's how to keep everything at its best:

• Keep finished batches warm in a 200°F oven on a cooling rack so air can circulate underneath.
• Toss all the cauliflower with sauce just before serving so the coating stays crunchy as long as possible.
• Have all your garnishes prepped and ready to scatter immediately after plating.

Save

This recipe has become my answer to the question 'what do you make when you want something that feels indulgent but doesn't require planning or fancy ingredients.' It's genuinely satisfying enough to be dinner but light enough that you don't need a nap afterward.

Recipe Questions & Answers

→ What makes the cauliflower crispy?

The cauliflower is coated in a batter made from flour, cornstarch, and baking powder, then air fried at high temperature to achieve a light, crunchy texture.

→ How do I adjust the spice level?

You can vary the amount of chili garlic sauce added to the glaze, increasing or decreasing to suit your heat preference.

→ Can I make this gluten-free?

Yes, substitute the all-purpose flour with gluten-free flour and use tamari instead of soy sauce to keep it gluten-free.

→ What are some good garnishes for this dish?

Thinly sliced scallions and toasted sesame seeds add freshness and crunch to finish the dish beautifully.

→ Can I add other vegetables?

Steamed broccoli or bell peppers can be added alongside the cauliflower for extra color and nutrition.

→ Is air frying necessary?

Air frying reduces oil use while maintaining crispiness, but you can also deep fry or bake the battered cauliflower if preferred.