Air Fryer General Tsos Cauliflower (Printable)

Golden cauliflower tossed in tangy, sweet, and spicy General Tsos sauce, air-fried for a crisp texture and vibrant flavor.

# 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 preheat completely.
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 batter forms with no lumps.
03 - Add cauliflower florets to the batter and toss until each piece is completely coated and no dry flour remains.
04 - Lightly spray the air fryer basket with cooking oil. Arrange battered cauliflower in a single layer without crowding. Air fry for 15 to 18 minutes, shaking the basket halfway through cooking, until florets are golden brown and crispy. Work in batches if necessary.
05 - While cauliflower cooks, mix cornstarch with water in a small bowl to create a smooth slurry for thickening the sauce.
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 gentle simmer.
07 - Stir the cornstarch slurry into the simmering sauce. Continue stirring constantly until sauce thickens, approximately 1 to 2 minutes. Remove from heat.
08 - Transfer hot air-fried cauliflower to a large bowl. Pour sauce over cauliflower and toss gently until every piece is evenly coated.
09 - Transfer sauced cauliflower to a serving platter. Garnish with sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The cauliflower gets genuinely crispy without needing gallons of oil, so you actually feel good eating it.
  • That sauce is the real star—addictive enough to make you want to pour it over everything in your kitchen.
  • It's ready in under 45 minutes, which means you can feed people something that tastes fancy on a regular weeknight.
02 -
  • Don't skip the cold water for the batter—it genuinely makes a difference in crispiness, and room temperature water produces a soft, claggy coating.
  • Add the cornstarch slurry to simmering sauce, not boiling, or it can clump and create a grainy texture that ruins the whole thing.
  • Serve immediately after saucing—sitting around makes even air-fried cauliflower gradually soften, so have plates ready.
03 -
  • Pat your cauliflower florets completely dry before battering—water turns batter soggy and prevents that crackling crisp you're after.
  • Don't shake the air fryer basket too aggressively at the halfway point or the batter will crack; a gentle tumble does the job and keeps the coating intact.
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