Air Fryer General Tsos Cauliflower (Printable)

Crispy cauliflower florets coated in a tangy sweet-spicy sauce, cooked to perfection 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

# Step-by-step Directions:

01 - Set air fryer temperature to 400°F and allow it to reach full temperature.
02 - In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and white pepper. Gradually add cold water while whisking until a smooth, lump-free batter forms.
03 - Submerge cauliflower florets in the batter, ensuring each piece is completely and evenly coated.
04 - Lightly spray the air fryer basket with oil. Arrange battered florets in a single layer without overcrowding. Air fry for 15 to 18 minutes, shaking the basket halfway through cooking, until golden and crispy. Work in batches if necessary.
05 - While the cauliflower cooks, combine 1 tablespoon cornstarch with 1/2 cup water in a small bowl, stirring until smooth.
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 the mixture to a gentle simmer.
07 - Stir the cornstarch slurry into the simmering sauce, stirring continuously, until the sauce reaches desired thickness—approximately 1 to 2 minutes. Remove from heat.
08 - Transfer the hot, crispy cauliflower to a large mixing bowl and pour the General Tso sauce over it. Toss thoroughly until all florets are evenly coated with sauce.
09 - Transfer the coated cauliflower to a serving platter. Garnish with sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • The cauliflower gets impossibly crispy in the air fryer without any of the guilt that comes with deep frying.
  • That tangy-sweet-spicy sauce tastes like takeout but comes together in the time it takes to cook the florets.
  • It works as either a show-stopping appetizer or a complete main dish, depending on what your night needs.
02 -
  • Don't skip the cold water for the batter—it really does make a difference in how light and crispy the final texture becomes.
  • If your sauce breaks or looks separated, that means you added the cornstarch slurry too quickly without whisking, or the heat was too high; just lower the temperature and stir patiently and it usually comes back together.
03 -
  • If your batter seems too thick, add water one tablespoon at a time until it coats the back of a spoon but still drips off—this consistency is what gives you crispy results.
  • Toss the hot cauliflower with sauce immediately after air frying, because the residual heat helps the sauce cling to the surface better than if you wait for it to cool.
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