Air Fried General Tsos Cauliflower (Print Version)

Crispy cauliflower tossed in vibrant General Tsos sauce, prepared light and crisp using an air fryer.

# 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 Make It:

01 - Preheat air fryer to 400°F
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 evenly coated.
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, minced garlic, grated ginger, chili garlic sauce, and sesame oil. Bring to a simmer.
07 - Stir in the cornstarch slurry. Cook, stirring constantly, 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 sliced scallions and toasted sesame seeds. Serve immediately.

# Additional Tips::

01 -
  • The air fryer gives you restaurant-quality crispiness without the oil splatter or guilt.
  • That sauce—equal parts tangy and sweet with a sneaky heat—makes you forget you're eating vegetables.
  • It's ready in 40 minutes start to finish, perfect for weeknight dinners when you want something that feels indulgent.
02 -
  • Cold water in your batter is non-negotiable; warm water makes the coating gluey and it won't crisp properly no matter what your air fryer temperature is.
  • Don't skip shaking the basket halfway through—the cauliflower pieces that end up touching the bottom will brown too fast while the ones on top stay pale.
  • Toss the cauliflower with the sauce while both are hot; cold florets won't absorb the glaze the same way and the whole thing tastes less integrated.
03 -
  • Patting your cauliflower dry with paper towels before battering helps it get crispier; excess moisture is the enemy of crunch.
  • The sesame oil goes in at the very end of sauce-making because heat breaks down its nutty flavor, so add it after you turn off the flame.
Go Back