Ingredients

1 cup Jasmine Rice

1/2 cup Sweet Chili Sauce

1/2 tablespoon Rice Vinegar

1 teaspoon Soy Sauce

1 teaspoon Garlic [minced]

1 teaspoon Ginger [grated]

2 tablespoons Cornstarch

1/4 cup Flour

1/2 teaspoon Salt

1 head Cauliflower [cut into florets]

1+ cup Oil [for frying]

3 stalks Scallions [chopped]

2 tablespoons Sesame Seeds [for garnish]

Preparation

  1. Prepare rice according to package instructions. In a small sauce pan over medium-high heat combine sweet chili sauce, rice vinegar, soy sauce, garlic, and ginger. Bring to a boil and simmer until slightly thickened, 2 to 3 minutes. Turn off heat and cover with lid to keep warm.

  2. In a large mixing bowl whisk together cornstarch, flour, salt, and 2 tablespoons water. (It will make a thin batter.) Add cauliflower and mix until all pieces are coated in batter.

  3. In a large pot over medium-high heat, heat about 4" oil until it reaches 350°. Working in batches, slowly add cauliflower pieces, shaking off excess batter before adding. Fry until golden brown, 3 to 4 minutes. Using a slotted spoon, transfer to paper-towel lined plate.

  4. Meanwhile, reheat sauce until bubbling. Serve cauliflower over steamed white rice, drizzle with General Tso’s sauce and garnish with green onions and sesame seeds.