1 Tablespoon water mixed with the 2 teaspoons cornstarch (above) in a small dish or a cup
Separate each cauliflower floret.
Cover each cauliflower floret, in the chickpea flour.
Then cover the floret in the beaten egg mixture.
Finally, coat the floret in the Panko flakes.
Add some of the olive oil into a large skillet. Turn the flame to medium and cook the coated cauliflower. Turn each piece with tongs, until each floret is a golden brown.
When done, put each floret on a large platter covered with paper towel. Of course, remove the paper towel before serving.
Around the stove, surround yourself with all the ingredients for the sauce.
Get out a small sauce pan and turn the heat to medium.
While constantly stirring, add: the chicken broth, soy sauce, lemon juice & zest, sriracha, honey, garlic slices, grated ginger, chili flakes. Keep stirring until all ingredients are well combined.
Finally, give the solution of water and corn starch a good stir, then pour it into your sauce. All the time, keep stirring.
When you see that the sauce has thickened, remove from heat and pour the sauce into a gravy boat for the table.
Just before serving the cauliflower, put it into a warming drawer or oven, just to heat it up a little. Also, try to serve the sauce when nice and hot. Pour a little of the sauce over the cauliflower, before serving. Then people can add more at the table, as they wish.