General Tao Cauliflower
fresh cauliflower • crispy crunch • zingy sauce • steamed rice
Ingredients
- • 1 head of cauliflower
- • 1 cup flour
- • 1 cup cornstarch
- • salt
- • 2 eggs
- • peanut oil
- • soy sauce
- • white pepper
- • 2–3 cloves garlic, minced
- • 1 teaspoon minced fresh ginger or 1/4 teaspoon ground dried ginger
- • 1/4 cup brown sugar
- • 1/2 cup of hoisin sauce
- • 1/4 cup of rice vinegar
- • crushed red pepper flakes
Method
- 1
Mix the flour, cornstarch, and salt in a bowl.
- 2
In a separate bowl, beat the eggs with 1/4 cup of the peanut oil, a tablespoon of soy sauce, and a couple dashes of white pepper.
- 3
Make the sauce by mixing together the hoisin sauce, brown sugar, rice vinegar, garlic, ginger, 1/4 cup soy sauce, and the red pepper flakes.
- 4
Start heating up a pot with enough oil to fully cover the chicken while you chop the cauliflower.
- 5
Coat the cauliflower pieces in the egg mixture.
- 6
Dredge the cauliflower pieces in the flour / cornstarch mixture.
- 7
Fry in the hot oil until the breading is nice and crispy then put on a wire rack. You might need to do multiple batches.
- 8
Add the sauce ingredients to a hot wok.
- 9
Simmer the sauce for a few minutes then finish it off with a cornstarch slurry to thicken. A cornstarch slurry is just a couple teaspoons of cornstarch mixed with a couple teaspoons of water.
- 10
Once the sauce is thickened to your liking, add the fried cauliflower to the wok to coat with the sauce.
- 11
Eat and enjoy!
