Air Fryer General Tsos Cauliflower (Print version)

Crispy cauliflower tossed in a flavorful tangy and spicy Asian sauce, air fried to a golden crisp.

# 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

# Steps:

01 - Set air fryer to 400°F and allow it to reach temperature.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and white pepper. Add cold water and whisk until smooth batter forms without lumps.
03 - Toss cauliflower florets in batter until all pieces are thoroughly coated on all sides.
04 - Lightly spray air fryer basket with cooking oil. Arrange battered cauliflower in a single layer. Air fry for 15 to 18 minutes, shaking basket halfway through, until golden and crispy. Work in batches if necessary to avoid crowding.
05 - While cauliflower cooks, whisk cornstarch and water together in a small bowl 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 to a simmer.
07 - Stir cornstarch slurry into simmering sauce. Cook while stirring constantly for 1 to 2 minutes until sauce reaches desired thickness. Remove from heat.
08 - Transfer hot crispy cauliflower to sauce and toss gently until all pieces are evenly coated.
09 - Transfer sauced cauliflower to serving platter. Garnish with sliced scallions and sesame seeds. Serve immediately while still warm.

# Cooking tips:

01 -
  • You get that addictive sweet-spicy-tangy sauce with zero guilt and minimal oil splatter.
  • The cauliflower stays impossibly crispy because air fryers are basically tiny convection wizards.
  • It's ready in 40 minutes flat, which means dinner on nights when you're too tired to think about cooking.
02 -
  • Don't crowd your air fryer basket—cook in batches if needed, because the florets need room for hot air to circulate or they'll steam instead of crisping.
  • The cornstarch slurry is crucial; without it your sauce stays thin and slides right off the cauliflower instead of clinging and coating.
  • Toast your sesame seeds yourself if you can; they taste infinitely better than the pre-toasted ones and take literally two minutes in a dry pan.
03 -
  • Pat your cauliflower completely dry before battering—even a little moisture creates steam and softens the crust you worked to build.
  • Shake the air fryer basket at the halfway point; this seems small but makes the difference between uneven browning and golden perfection across every piece.
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