Crispy General Tsos Cauliflower (Printable)

Crisp cauliflower florets coated in tangy sweet spicy glaze, perfect for a quick 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

# How to Cook:

01 - Set air fryer to 400°F (200°C).
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and white pepper. Add cold water and whisk until a smooth batter forms.
03 - Toss cauliflower florets in the batter until well coated on all sides.
04 - Lightly spray air fryer basket with oil. Arrange battered cauliflower in a single layer. Air fry for 15 to 18 minutes, shaking halfway through, until golden and crisp. Cook in batches if needed.
05 - While cauliflower cooks, mix cornstarch and water in a small bowl to create a slurry.
06 - In a saucepan over medium heat, combine soy sauce, rice vinegar, sugar, hoisin sauce, garlic, ginger, chili garlic sauce, and sesame oil. Bring to a simmer.
07 - Stir in the cornstarch slurry. Cook, stirring continuously, until sauce thickens, approximately 1 to 2 minutes. Remove from heat.
08 - Toss hot cauliflower in the sauce until evenly coated.
09 - Transfer to a serving platter and garnish with scallions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The cauliflower gets impossibly crispy in the air fryer without needing a deep fryer or gallons of oil.
  • That sauce is addictively balanced—bright vinegar, caramelized sugar, heat that builds, and a whisper of sesame that ties everything together.
  • It comes together in 40 minutes flat, making it perfect for weeknight dinners or when unexpected guests arrive.
02 -
  • Don't skip the cold water for the batter—I once used room temperature water out of laziness and the coating turned out dense and heavy instead of crispy and light.
  • The cornstarch slurry must be smooth before it hits the sauce or you'll end up with little flour pockets instead of an even gloss, which I learned the hard way by rushing.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before using—the aroma alone is worth it and they taste exponentially better than raw ones.
  • If you end up with leftover sauce, it keeps in the fridge for a week and is excellent drizzled over rice or vegetables, or used as a dipping sauce for spring rolls.
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