Air Fryer General Tsos Cauliflower (Printable)

Tangy and sweet cauliflower florets crisped in an air fryer with vibrant Asian-inspired flavors.

# 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 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. Arrange battered cauliflower in a single layer without overlapping.
05 - Air fry for 15 to 18 minutes, shaking the basket halfway through cooking, until golden and crispy. Cook in batches if necessary to maintain single layer arrangement.
06 - While cauliflower cooks, mix cornstarch and water in a small bowl to create a smooth slurry for sauce thickening.
07 - 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 gentle simmer.
08 - Stir in the cornstarch slurry. Cook while stirring constantly until sauce thickens to desired consistency, approximately 1 to 2 minutes. Remove from heat.
09 - Transfer hot cauliflower florets to the sauce and toss until evenly and thoroughly coated.
10 - Transfer to a serving platter and garnish with sliced scallions and toasted sesame seeds. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • You get that restaurant-quality crispy texture without heating up your entire kitchen or dealing with hot oil.
  • The sauce strikes that perfect balance between tangy, sweet, and spicy—it's genuinely addictive, whether you make it mild or fiery.
  • It's vegetarian comfort food that doesn't feel like you're missing out on anything; even meat-lovers ask for seconds.
02 -
  • Don't skip the cornstarch in your batter or underestimate how much it improves the texture—it's the difference between crispy and just cooked.
  • Cold water for the batter actually matters; it helps create those tiny pockets that fry up crunchy instead of dense.
  • The sauce thickens as it cools, so if it seems a little loose when you pull it off the heat, that's actually right; it'll firm up perfectly as you toss it with the cauliflower.
03 -
  • If you notice your batter isn't sticking well, add just a splash more water and let it sit for a minute—the flour needs hydration time to work properly.
  • Shake that air fryer basket with intention, not timidly; a good shake ensures even browning and prevents any pieces from sticking together.
  • Use toasted sesame oil only as a finishing touch, never as part of the cooking process, because its flavor burns away and becomes bitter if it gets too hot.
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