This is the crispy battered vegetarian takeout copycat that even meat-eaters fight over. Crackly fried cauliflower florets tossed in a sweet-tangy-spicy garlic-ginger-soy sauce, finished with sesame seeds and green onions. Tastes exactly like General Tso’s chicken from your favorite Chinese place. Thirty-five minutes, serves four, and it’s vegan with the right substitutions.
Fun fact: General Tso’s chicken was invented in 1955 by Taiwanese chef Peng Chang-kuei, named after a 19th-century Hunanese general. The dish didn’t exist in China before that — it was created for Western palates. The cauliflower version emerged in the 2010s as plant-based eating went mainstream, and it became more popular than the chicken version among millennials by 2019.
Why this recipe works
DOUBLE FRY = real crisp. First fry cooks the cauliflower through; second fry crisps the batter. Single-fried cauliflower goes soggy under sauce.
CORNSTARCH IN BATTER. Cornstarch (not just flour) is what creates the crackly, almost-glass-like exterior of takeout-style fried foods.
SAUCE OFF HEAT. Toss the fried cauliflower with sauce in the pan, off the heat, for 15 seconds max. Longer = sauce kills the crisp.
Ingredients
Serves 4.
Cauliflower + batter:
1 large head cauliflower (about 1.5 lbs), cut into bite-size florets
3/4 cup cornstarch
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp white pepper
1 large egg
1/2 cup cold water
Neutral oil for frying (3 cups)
General Tso’s sauce:
1/2 cup low-sodium soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
2 tbsp hoisin sauce
2 tbsp ketchup
1 tbsp toasted sesame oil
4 cloves garlic, minced
1 tbsp grated fresh ginger
4 dried red chilies (or 1 tsp red pepper flakes)
1 tbsp cornstarch + 2 tbsp water (slurry)
Garnish:
2 green onions, sliced
1 tbsp toasted sesame seeds
Steamed jasmine rice for serving
Instructions
Step 1: Make the batter
In a bowl, whisk cornstarch, flour, salt, and white pepper. Add egg and water; whisk to a smooth, slightly thick batter (like pancake batter).
Step 2: Coat the cauliflower
Add cauliflower florets to the batter; toss to coat each piece. Let sit 5 minutes (batter clings better).
Step 3: First fry
Heat oil to 325°F (165°C) in a deep pot. Fry cauliflower in batches 4-5 minutes until pale golden and cooked through. Drain on a wire rack.
Step 4: Make the sauce
In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, hoisin, ketchup, and sesame oil. Set aside.
Step 5: Second fry
Reheat oil to 375°F (190°C). Re-fry cauliflower in batches 90 seconds until DEEP golden and shatteringly crispy. Drain.
Step 6: Stir-fry the sauce
Heat 1 tbsp oil in a large wok or skillet over medium-high. Add garlic, ginger, and dried chilies. Stir 30 seconds. Pour in the soy mixture; bring to a simmer.
Step 7: Thicken
Whisk in the cornstarch slurry. Sauce will thicken in 30 seconds to a glossy, sticky consistency.
Step 8: Toss and serve
OFF heat, add the crispy cauliflower. Toss 15-20 seconds — just to coat. Don’t toss longer or the crisp dies. Transfer to a platter. Top with sesame seeds, green onions. Serve over jasmine rice immediately.
Nutrition information
Calories: 480 kcal per serving (without rice)
Protein: 9 g
Carbohydrates: 60 g
Fat: 22 g
Fiber: 5 g
Sodium: 1,460 mg
Pro tips for the best general tso’s cauliflower
AIR FRYER version. Spray batter-coated florets with oil. Air fry at 400°F for 18 min, shaking halfway. Almost as crispy, way less oil. Toss in sauce same way.
MAKE IT VEGAN. Skip the egg; use 1/4 cup cornstarch + 3 tbsp cold water as binder. Same crunch, no egg.
SPICE LEVEL. 4 chilies = medium. Reduce to 2 for mild; add 1 tbsp sriracha for fire.
ADD VEG. Stir in 1 cup blanched broccoli or sliced bell pepper with the sauce for a fuller plate.
Frequently asked questions
Can I use frozen cauliflower?
No — too much water, won’t crisp. Fresh only.
Where do I find dried red chilies?
Asian grocer (dried chile de árbol). Substitute: 1 tsp red pepper flakes.
How do I store leftovers?
Best same-day. Reheat in air fryer at 375°F for 5 min to re-crisp. Microwave makes them soggy.
Can I use rice flour?
Yes — sub the all-purpose flour for rice flour for an even crispier, gluten-free version.
What’s hoisin sauce?
Sweet, thick Chinese fermented soy sauce. Found in any Asian aisle. No good substitute but oyster sauce + brown sugar gets close.
