General Tso cauliflower chicken

Ingredients:
1 large head of cauliflower, cut into bite-sized florets
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup water
1 egg, beaten
Oil for frying
3 green onions, thinly sliced
Sesame seeds, for garnish
For the sauce:
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sriracha sauce
1 tablespoon cornstarch
Instructions:
In a large bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
In a separate bowl, whisk together water and egg.
Dip cauliflower florets into the egg mixture, then dredge in the flour mixture to coat.
Heat oil in a large skillet or wok over medium-high heat. Fry cauliflower florets until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sriracha sauce, and cornstarch.
Heat the sauce mixture in a small saucepan over medium heat, stirring constantly until thickened.
Toss fried cauliflower florets with the sauce until well coated.
Serve immediately, garnished with sliced green onions and sesame seeds.