Description
A vegetarian twist on the classic General Tso’s Chicken, featuring crispy cauliflower in a sweet and spicy sauce.
Ingredients
Scale
For the Crust:
- 1 large head cauliflower, cut into florets
- 1 cup cornstarch
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with cornstarch until evenly coated. Dip each floret into the beaten eggs, then place on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- In a saucepan over medium heat, combine soy sauce, rice vinegar, honey, hoisin sauce, garlic, ginger, and red pepper flakes. Simmer for 5 minutes until slightly thickened.
- Toss the baked cauliflower in the sauce until fully coated. Garnish with green onions and sesame seeds before serving.
Notes
You can customize the seasonings to taste.