General Tso’s Cauliflower Recipe

Prepare cauliflower

Wash and thoroughly dry the cauliflower. Cut into bite-sized florets (about 1–1½ inches). Pat dry again with paper towels to remove excess moisture.

Make batter

In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate small bowl, lightly beat the egg with cold water. Pour the egg mixture into the dry ingredients and stir until just combined; the batter should be thick enough to coat the florets but still slightly runny. If too thick, add 1 tsp cold water at a time.

Coat cauliflower

Working in batches, toss the cauliflower florets in the batter until evenly coated. Shake off excess batter so coating is even but not drippy.

Heat oil and fry

In a deep skillet or Dutch oven, pour neutral oil to a depth of about 1½–2 inches (roughly 2–3 cups). Heat over medium-high heat to 350°F (175°C) or until a small drop of batter sizzles and rises. Fry the coated florets in batches (do not overcrowd) for 3–4 minutes per batch, turning once, until golden and crisp. Use a slotted spoon to transfer fried florets to a wire rack set over a baking sheet or a plate lined with paper towels. If desired, keep warm in a 200°F (95°C) oven while finishing remaining batches.

Combine sauce base

In a small bowl, whisk together soy sauce, hoisin, rice vinegar, granulated sugar, and 3 tablespoons water until sugar dissolves.

Cook aromatics

In a large nonstick skillet or wok, heat 1 tsp neutral oil over medium heat. Add the minced ginger and garlic and stir-fry for 20–30 seconds until fragrant but not browned. Add the chili paste and red pepper flakes and cook 10–15 seconds to bloom the spice.

Finish sauce

Pour the sauce base into the skillet with aromatics and bring to a gentle simmer. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk the slurry into the simmering sauce. Cook for 1–2 minutes until the sauce thickens to a glossy coat. Stir in sesame oil, taste, and adjust heat or salt (add up to 1 tsp sugar or 1 tsp soy sauce if needed).

Toss cauliflower with sauce

Reduce heat to low. Add the fried cauliflower florets to the skillet and gently toss with the sauce until every piece is evenly coated, working quickly so the cauliflower retains crispness. Remove from heat immediately once coated (30–60 seconds).

Transfer the sauced cauliflower to a serving platter. Sprinkle thinly sliced scallions and toasted sesame seeds over the top. Serve immediately with lime wedges on the side and steamed rice or noodles if desired.