Sauté the diced peppers for a min or 2 until they turn golden. Make sure to not overcook. Set aside.
Heat 1/2 Tbsp oil in the pan you sautéed the peppers in. Add minced garlic and ground ginger. Sauté them for a min until they turn golden. Add the orange zest in.
Add the broth, orange juice, sriracha, soy sauce, sugar and mix well. Once the broth-orange mixture begins to boil, lower the heat. Add the crushed black pepper and salt. Let simmer on low.
In a separate pan heat oil for frying.
Mix 1/3 cups of corn starch and a 1/2 cup flour with a pinch of salt and 1/3 cups water to make a thick batter.
Dip each cauliflower floret into the batter and add them into hot oil for frying.
Once the batter / florets turn crisp, drain them out of the oil and place them on paper towels. tip: once you are done frying all the florets, you have to keep them crisp until you are ready to toss them in the sauce. You can do this either by keeping them warm in a pre-heated oven or re-frying them in hot oil for just a min before adding them into the sauce.
Meanwhile, mix 2 Tbsp of corn starch in 2 Tbsp of water to make a thin paste.
Turn the heat up on the sauce and add the new corn starch mixture into the boiling mixture in a slow steady stream. Constantly stir the simmering mixture while adding the corn starch paste.
Once the mixture thickens, toss in the fried cauliflower and the sautéed bell peppers.
Mix well and increase the heat up a notch. Heat for a min or 2.
Transfer it to a serving dish and garnish with sesame seeds and sliced green onions.