Alaskan King Crab Tempura

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2 cups apple cider vinegar

1 tablespoon whole coriander

1 tablespoon mustard seed

3 dried chiles

1 tablespoon whole black peppercorns

1 tablespoon salt

12 king crab legs

Sauce:

1 1/2 cups fresh orange juice

1/4 cup low-sodium soy sauce

1/4 cup teriyaki sauce

1 tablespoon rice vinegar

1 tablespoon tomato paste

1 chile pepper, stem and seeds removed and minced (use gloves when handling)

1 tablespoon fresh ginger root (from about a 1 1/2-inch piece), peeled and minced

1/4 cup honey

Tempura mix:

1 1/2 cups all-purpose flour

3/4 cup cornstarch

4 1/2 teaspoons baking powder

12 ounces cold seltzer

Salt and freshly ground black pepper

1 liter canola oil (approximately, as needed for deep-frying)