Whisk the gochujang, vegetable broth, maple syrup, ketchup, soy sauce, cider vinegar, garlic, sesame oil, and cornstarch in a medium bowl until the cornstarch is completely dissolved and the sauce is smooth.

Whisk the flour, cornstarch, baking powder, salt, and water in a large bowl to create a smooth batter; it should be thick enough to cling to the vegetables without running off immediately.

Dip each cauliflower floret into the batter to coat thoroughly, then transfer to a plate of panko bread crumbs, pressing the crumbs into the batter so the florets are breaded on all sides.

Heat enough oil in a large skillet over high heat to submerge the florets halfway—the oil should shimmer and sizzle instantly when a bread crumb is dropped in. Fry the cauliflower in batches for about 5 minutes, turning every 2 minutes until the coating is deep golden brown and crisp.

Transfer the cooked cauliflower to a strainer or paper towel-lined plate to drain off any excess oil, which helps maintain the crunch.

Pour the sauce into a clean skillet over medium heat and simmer, stirring constantly, for 3 to 4 minutes until the mixture thickens into a glossy glaze.

Lower the heat and add the cauliflower to the pan, tossing gently until every piece is coated in the glaze, or serve the sauce in a small bowl as a dipping sauce to preserve maximum crispness.

Top with sesame seeds and scallions and serve immediately while the heat and crunch are at their peak.