Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, mix together mayonnaise, sriracha, sweet chili sauce, rice vinegar, and honey. Stir in the chopped scallions. Set aside.

In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Add the milk and whisk until smooth. The batter will be thick. Stir in the Panko bread crumbs.

Add the cauliflower florets to the batter and toss to coat evenly.

Heat a large skillet over medium-high heat and add vegetable oil. When the oil is hot, carefully place the battered cauliflower florets in the pan. Fry for about 7 minutes, turning occasionally, until golden brown. Transfer to a paper towel-lined plate to absorb excess oil.

Place the fried cauliflower into a large bowl and toss with the prepared bang bang sauce until evenly coated. Spread onto the lined baking sheet in a single layer and bake for 10-15 minutes until crisp.