Bang bang sauce: start by making the sweet chili sauce by bringing the sugar and water to a slow boil until dissolved. Stir in the rice vinegar, chili flakes, garlic and paprika. Let the mixture come to a boil, stirring frequently. Reduce to simmer and stir in the fish sauce and cornstarch slurry (1 tsp cornstarch with 2 TBS water). Allow the sauce to thicken and turn off heat. Let cool. Once cooled down, mix with mayonnaise to create the creamy bang bang sauce.
Cut the cauliflower into bite sized florets.
Make the dredge: combine flour, baking soda, baking powder, spices and water until the mixture has a thick pancake like consistency.
Heat vegetable oil in a large frying pan. Add enough oil to cover the bottom and 1 inch of the sides.
Toss the cauliflower into the dredge and once coated, into the hot oil. The oil should reach 350 degrees F before adding anything to it. Fry the cauliflower in batches flipping once the bottom turns golden brown. Roughly 4 minutes.
To serve: Once all the cauliflower is cooked, transfer to a bowl and toss with the bang bang sauce.
serve over rice with avocado, pickled veggies, steamed veggies and an extra drizzle of kewpie mayo.
Bang Bang sauce: if not making from scratch, combine 1/2 cup sweet chili thai sauce with mayonnaise until desired consistency is reached. Pour overtop cauliflower and toss well.