Grab your medium mixing bowl. Pour in the sweet chili sauce, hot sauce, and maple syrup. Whisk the liquids vigorously until they combine fully. Set the bowl aside for later use.

Place your clean vegetable florets into a large bowl. Sprinkle the rice flour over the top. Toss the pieces thoroughly until every single edge has a light white dusting.

Turn your stove to high heat now. Add the vegetable oil to your large wok. Toss in the floured florets once the oil starts to shimmer. Stir-fry the pieces continuously for three minutes until they turn golden.

Place your small saucepan over medium heat. Add the savory sesame oil to the hot pan. Stir in your sliced red onion, ginger strips, and minced garlic. Cook them for two minutes until they soften.

Pour your whisked chili glaze directly into the saucepan with the cooked aromatics. Stir the mixture well to warm the sugars through. Remove the saucepan from the stove burner immediately.

Pour the warm glossy sauce over the seared florets inside the wok. Toss everything together quickly until the veggies are fully coated. Dump the mixture onto a plate and scatter fresh coriander leaves on top.