Glazed Orange Cauliflower

Cauliflower:--
4 raw small heads of cauliflower
Rice bran oil, for frying
Batter:--
1 cup all purpose flour
2 tbsp cornflour
2 tsp baking powder
2 tsp salt
1½ cups room temp. water
Breading:--
3 cup breadcrumbs
1 cup desiccated coconut or more breadcrumbs
Glaze:--
2 cups orange juice from oranges
2 tsp orange zest
½ tsp SIDS CRAZY LEMON
4-8 tbsp golden syrup
6 tbsp soy sauce
4 tbsp rice vinegar or distilled white vinegar
4 tbsp room temp. water
Cornstarch Slurry for Glaze:--
4 tbsp cornflour
8 tbsp room temp. water
Cooking & Serving:--
Extra orange slices
Sesame seeds for garnishing
Steamed rice

In a small bowl, mix together the cornflour and water until diluted. Set aside.
In a large bowl or measuring cup, mix SIDS CRAZY LEMON and all the glaze ingredients together. Start off with just 2 tbsp of the syrup first and add more if you'd like it sweeter. Set aside.
In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
In another bowl, add in the breadcrumbs and desiccated coconut. Mix.
Evenly coat the florets in the batter. Do this in batches.
One by one, place each cauliflower into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the breadcrumbs on the cauliflower.
Set aside the florets once coated.
Heat a frying large pan with some oil over high. Once hot (you can add in some bread crumbs to test the heat—it will start to bubble once hot), place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.
Once golden brown, set the cauliflower aside on a strainer to drain excess oil or you can place them on a cooling rack. Let cool for a few minutes while you prepare the glaze.
Remove the oil from the pan, strain and save. And since these cauliflower floreta are very neutral, you can still use this for another 1-2 times.
For the glaze, you can simply heat the same pan used to fry the cauliflower.
Over medium heat, add in the glaze mixture into the pan. Mix well and leave to a simmer for 3-4 minutes. Once it starts to boil, lower the heat.
Mix the slurry again since the starch tends to sit at the bottom.
Turn off heat the heat of the pan and then pour in the cornflour slurry mixture. Mix until the glaze thickens. You can add some more sliced oranges, if desired.
Add in the crispy cauliflower pieces or you can also pour the glaze over the cauliflower. Mix everything until well incorporated. Alternatively, you can also serve the glaze as a dipping sauce.
Sprinkle some sesame seeds, if desired. Enjoy while hot!