General Tsos Cauliflower Crispy (Printable)

Crispy cauliflower florets coated in a tangy, sweet, and spicy General Tsos sauce, cooked in an air fryer for a lighter touch.

# What You 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 Steps:

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 gradually while whisking until a smooth batter forms without lumps.
03 - Toss cauliflower florets in the batter until completely and evenly coated on all sides.
04 - Lightly spray air fryer basket with cooking oil to prevent sticking.
05 - Arrange battered florets in a single layer in basket. Air fry for 15 to 18 minutes, shaking basket halfway through cooking, until golden and crispy. Work in batches if necessary to maintain single-layer arrangement.
06 - While cauliflower cooks, mix cornstarch with water in a small bowl until dissolved, creating a smooth slurry for sauce thickening.
07 - In a saucepan over medium heat, combine soy sauce, rice vinegar, sugar, hoisin sauce, minced garlic, grated ginger, chili garlic sauce, and sesame oil. Bring to a gentle simmer.
08 - Stir cornstarch slurry into simmering sauce. Continue stirring until sauce reaches desired thickness, approximately 1 to 2 minutes. Remove from heat.
09 - Transfer hot crispy cauliflower to sauce and toss until every piece is evenly coated.
10 - Transfer to serving platter and garnish with sliced scallions and toasted sesame seeds. Serve immediately while still warm.

# Expert Suggestions:

01 -
  • The air fryer gives you that restaurant-quality crispy exterior without the guilt or mess of deep frying.
  • That tangy-sweet-spicy sauce coats every floret perfectly, making you forget this is actually a vegetable.
  • Twenty minutes from start to finish means weeknight cravings can be satisfied before you even think about ordering delivery.
02 -
  • If your cauliflower comes out soggy, your air fryer basket was probably crowded or the batter had too much water—respect the single layer and whisk the batter until it's the consistency of pancake batter, no thicker.
  • The sauce thickens as it cools, so if it seems thin right after cooking, it'll set up perfectly once tossed with the warm cauliflower.
03 -
  • Pat your cauliflower florets completely dry before battering—moisture is the enemy of crispiness.
  • Don't skip toasting your own sesame seeds or using toasted sesame oil; the difference between toasted and regular is enormous and worth the small effort.
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