Prepare the batter by mixing all-purpose flour, cornstarch, salt, chilli sauce, and soya sauce with water until semi-solid.

Dip the chicken pieces and cauliflower florets into the prepared batter.

Deep fry the battered chicken and cauliflower until golden brown and crispy.

Set the fried chicken and cauliflower aside.

Heat cooking oil in a pan.

Add chopped onion and sauté until pink.

In the same pan, add chilli sauce, soya sauce, tomato sauce, and white vinegar to the sautéed onions.

Stir the sauce mixture for 5 minutes.

Add water to the sauce and bring to a boil for 5 minutes.

Incorporate the fried chicken and cauliflower into the boiling sauce.

Cook for 15 minutes, allowing the sauce to thicken and coat the chicken and cauliflower.

Garnish with fresh coriander leaves before serving.