Save to Pinterest My air fryer and I had a rocky start—I bought it convinced I'd use it once, then watch it collect dust like every other kitchen gadget. But then a friend challenged me to make General Tso's chicken without actually frying it, and something clicked when I realized cauliflower could pull off the same crispy-on-outside, tender-inside magic. Now I make this constantly, mostly because the smell alone gets my roommate asking what's for dinner before I've even finished coating the florets.
Last summer, I made this for a potluck and watched my very skeptical uncle—the one who thinks vegetables are "salad ingredients"—eat four servings without realizing it was cauliflower until someone told him. He's been asking me to make it ever since, and I've never corrected him when he brags to his friends about my "secret chicken recipe."
Ingredients
- Cauliflower: One large head cut into bite-sized florets works best; they cook evenly and get those crispy edges you're after without turning to mush.
- All-purpose flour: This is your coating base, combined with cornstarch to achieve that shatteringly crisp exterior.
- Cornstarch: The secret to crispiness—it fries up faster than flour alone and adds that satisfying crunch that makes you reach for another piece.
- Baking powder: Just a teaspoon gives the batter an airy quality that helps it puff up in the air fryer's heat.
- Salt, garlic powder, and white pepper: Season the batter itself so every bite has flavor, not just the sauce.
- Cold water: Keep it cold; warm water makes the batter soggy before it hits the air fryer.
- Low-sodium soy sauce: The backbone of the sauce, providing that savory umami depth without overwhelming the dish.
- Rice vinegar: This is what gives the sauce its bright, tangy personality and keeps it from tasting one-dimensional.
- Sugar: Balances the vinegar and creates that addictive sweet-savory tension that makes you eat more than one serving.
- Hoisin sauce: A fermented layer of complexity that regular soy sauce can't deliver on its own.
- Fresh garlic and ginger: Mince these finely; they should almost disappear into the sauce, adding warmth rather than bite.
- Chili garlic sauce: Start with one teaspoon and taste before adding more—spice levels vary wildly between brands and your own preferences.
- Toasted sesame oil: Never skip this; it's what separates homemade sauce from bottled takeout knockoffs.
- Scallions and sesame seeds: These garnishes aren't decorative—they add a fresh brightness and textural contrast to the rich sauce.
Instructions
- Heat your air fryer and prepare the cauliflower:
- Set the air fryer to 400°F and pat your florets dry with paper towels—moisture is the enemy of crispiness. Pat them until they feel almost dusty.
- Mix your batter until smooth:
- Whisk flour, cornstarch, baking powder, salt, garlic powder, and white pepper in a large bowl, then add cold water slowly, stirring until you have a smooth, pancake-batter consistency with no lumps.
- Coat each floret thoroughly:
- Drop cauliflower pieces into the batter and toss with your hands or two forks until every surface is covered with a thin, even layer. This step matters more than you'd think.
- Air fry until golden and crispy:
- Lightly spray the air fryer basket with oil, arrange florets in a single layer without crowding, and cook for 15 to 18 minutes, shaking the basket halfway through. You want them golden brown and crispy, not pale or soft.
- Build your sauce while cauliflower cooks:
- Mix cornstarch with water to create a smooth slurry—this thickens the sauce without lumps. In a saucepan, combine soy sauce, rice vinegar, sugar, hoisin, garlic, ginger, chili garlic sauce, and sesame oil over medium heat.
- Simmer and thicken:
- Let the sauce bubble gently for a minute, then stir in your cornstarch slurry while whisking constantly. It'll thicken in about a minute or two—watch it so it doesn't get too thick or break.
- Toss and finish:
- Add your hot, crispy cauliflower directly to the warm sauce and toss until every piece is coated. The residual heat helps the sauce cling better than cold cauliflower would.
- Garnish and serve immediately:
- Transfer to a platter and shower with sliced scallions and toasted sesame seeds. Serve right away while everything's still warm and crunchy.
Save to Pinterest There's a moment, about two minutes after I pull the cauliflower from the air fryer, when the whole dish comes together—the sauce glosses over those golden florets, steam rises up, and the whole thing transforms from just another vegetable side into something worth talking about. That's when I know it worked.
Why the Air Fryer Changes Everything
Traditional deep fried versions of this dish are incredible, but they also mean splattering oil everywhere and your kitchen smelling like a takeout restaurant for three days. The air fryer cuts the oil to almost nothing, the cleanup is laughable compared to a pot of hot grease, and honestly, the crispy texture is just as satisfying without the heaviness that leaves you feeling sluggish afterward.
Adjusting Heat and Sweetness to Taste
General Tso's sauce is a playground for personal preference, and there's no "wrong" version. If you like heat, bump up the chili garlic sauce to two teaspoons or even add a pinch of cayenne. If your household leans sweet, add another tablespoon of sugar. I've made versions that are almost spicy enough to make you sweat and others that taste more candy-like, depending on who's eating.
Turning This Into a Meal
Serve this with steamed jasmine rice to soak up extra sauce, or pile it over a bed of white rice cooked with a little coconut milk for richness. You can also make it a vegetable-forward dinner by tossing in steamed broccoli or bell peppers, which pick up the sauce just as well as cauliflower. Whatever direction you go, have extra scallions standing by.
- Add steamed broccoli florets in the last minute of air frying if you want more substance.
- Pair with jasmine or coconut rice to stretch the sauce across your whole plate.
- Make it ahead and reheat gently in a 300°F oven to keep the crispiness intact.
Save to Pinterest This dish taught me that sometimes the best version of something isn't a perfect replica of the original—it's the one that makes sense for how and where you cook now. I'd never go back to a deep fryer for this.
Recipe FAQ
- → How do I achieve crispy cauliflower using an air fryer?
Coat cauliflower florets in a light batter and arrange them in a single layer in the air fryer basket. Air fry at 400°F for 15-18 minutes, shaking halfway to ensure even crisping.
- → Can I adjust the spice level of the sauce?
Yes, control the heat by adding 1-2 teaspoons of chili garlic sauce according to your preferred spice tolerance.
- → What can I use to make this dish gluten-free?
Replace all-purpose flour with gluten-free flour and use tamari instead of soy sauce to accommodate gluten-free needs.
- → How is the General Tsos sauce thickened?
The sauce is thickened by stirring in a slurry made from cornstarch and water once the other ingredients are simmering, cooking until the sauce thickens.
- → What garnishes complement this dish?
Thinly sliced scallions and toasted sesame seeds add a fresh and nutty finishing touch to the cauliflower.
