Ingredients
1 c. short grain white rice or jasmine rice
1/2 c. sweet chili sauce
1/2 tsp. rice vinegar
1 tsp. soy sauce
1 clove garlic, grated
1 tsp. grated ginger
2 tbsp. cornstarch
1/4 c. all-purpose flour
kosher salt
1 head cauliflower, cut into florets
Vegetable oil, for frying
2 green onions, chopped
Toasted sesame seeds, for garnish
Preparation
Step 1Prepare 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.Step 2In 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.Step 3In 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. Step 4Meanwhile, reheat sauce until bubbling. Serve cauliflower over steamed white rice, drizzle with General Tso’s sauce and garnish with green onions and sesame seeds.
