General Tso's 'double Cooked' Cauliflower Recipe
Make General Tso's 'double Cooked' Cauliflower Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cauliflower Preparation
Batter Ingredients
Sauce Ingredients
For Frying
Method
Cauliflower Preparation
- 1
Blanch the Cauliflower
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt and the cauliflower florets. Blanch for about 3-4 minutes until slightly tender but still crisp. Drain and set aside.
Batter Preparation
- 2
Make the Batter
In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 tsp of baking powder, and 1 tsp of black pepper. Gradually add 1 cup of water to the dry ingredients, whisking until smooth and well combined.
Sauce Preparation
- 3
Prepare the Sauce
In a small bowl, mix together 3 tbsp of soy sauce, 2 tbsp of rice vinegar, 1 tbsp of sugar, 2 minced garlic cloves, 1 tsp of minced ginger, 1 tsp of red pepper flakes, and 1 tbsp of sesame oil. Set aside.
Cooking
- 4
Fry the Cauliflower
In a deep frying pan or wok, heat 2 cups of vegetable oil over medium-high heat. Dip each blanched cauliflower floret into the batter, allowing excess batter to drip off. Carefully place the battered florets into the hot oil and fry for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
- 5
Coat with Sauce
In a large skillet, add the fried cauliflower and pour the prepared sauce over it. Stir-fry over medium heat for about 2-3 minutes, ensuring all the florets are coated evenly with the sauce. Serve immediately.