In a small bowl, whisk together cornstarch and 1/2 cup water. Mix it completely, then add the remaining water to the cornstarch. (this prevents lumps). Pour cornstarch-water mixture into bubbling sauce mixture. Keep it bubbling on low, whisking often. It will thicken slightly.

Prepare the sauce: In a medium saucepan, add sesame oil, garlic, scallions, ginger, and dried chiles. Sauté on medium heat for a couple minutes, then add hoisin sauce, rice vinegar, tamari, sugar, and crushed red pepper. Stir and let come to a slow boil.

For the cauliflower

In a large bowl, combine cornstarch, flour, baking powder, 2 teaspoons kosher salt, garlic powder, ground ginger, sesame seeds, and crushed red pepper and whisk until homogenous.

Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

Add cauliflower to batter. Working with one piece at a time, lift and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch).

Fry, using a metal spider or slotted spatula to rotate and poke the pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and keep warm while you fry the remaining cauliflower.