Preheat your oven to 200℃ and line a baking sheet with baking paper.

In a large mixing bowl, combine the flour, cornstarch, garlic powder, onion powder, baking powder, paprika, salt, and black pepper. Whisk until well blended, then gradually add the milk while whisking until smooth.

Toss the washed and cut cauliflower florets into the batter until fully coated. Sprinkle in the panko breadcrumbs and toss again until all pieces are covered.

Spread the battered cauliflower evenly onto the prepared baking sheet in a single layer. Bake for about 20-22 minutes or until golden brown and crispy.

While the cauliflower is baking, mix together mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a medium bowl until combined.

Once the cauliflower is baked, transfer it to the bowl with the bang bang sauce and toss until each piece is coated.

Transfer the sauced cauliflower onto a serving plate and garnish with fresh chives and sesame seeds.