Air Fryer General Tsos (Print)

Crispy cauliflower florets tossed in a tangy, sweet, and spicy sauce, prepared quickly using an air fryer.

# Components:

→ 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

# Directions:

01 - Set air fryer to 400°F and allow to preheat completely.
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, lump-free batter forms.
03 - Toss cauliflower florets in the batter, ensuring all pieces are thoroughly and evenly coated.
04 - Lightly spray air fryer basket with cooking oil. Arrange battered cauliflower in a single layer without overlapping. Air fry for 15 to 18 minutes, shaking basket halfway through cooking, until golden and crispy. Work in batches if necessary to avoid crowding.
05 - While cauliflower cooks, mix cornstarch and water in a small bowl to create a smooth 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 mixture to a gentle simmer.
07 - Stir the cornstarch slurry into the simmering sauce. Continue stirring constantly for 1 to 2 minutes until sauce reaches desired thickness and becomes glossy. Remove from heat.
08 - Transfer hot air-fried cauliflower to a large bowl. Pour General Tso sauce over florets and toss gently until evenly coated.
09 - Transfer sauced cauliflower to a serving platter. Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • The cauliflower gets impossibly crispy on the outside while staying tender inside—no deep frying required.
  • That General Tso's sauce hits all the notes: tangy, sweet, spicy, and nutty, making vegetables actually exciting to eat.
  • Forty minutes from start to finish, and you'll have something that tastes like you ordered takeout.
02 -
  • Cold water in your batter makes a difference—warm water creates a thin, sad coating that won't crisp properly.
  • Don't crowd the air fryer basket; they need space to get crispy, not steamed.
  • The cornstarch slurry must be smooth before hitting hot sauce, or you'll end up with little lumps throughout.
  • Sesame oil burns easily, so add it to the sauce after it comes off the heat—this preserves its nutty flavor.
03 -
  • If your cauliflower comes out cooked but not quite as crispy as you'd like, give it another 2–3 minutes at 400°F—it won't hurt.
  • Make the sauce ahead of time and reheat it gently while the florets cook; this saves you from juggling too many things at once.
  • Freeze leftover battered cauliflower on a sheet pan, then air fry straight from frozen by adding 5 minutes to the cooking time.
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