Broccoli Bang Bang

Its winter and this amazing comfort food is sure to keep you warm on a cold night. I just love experimenting with broccoli and have given this dish a little bit of an Asian twist so just go bang bang with the sweet and spicy flavors


For Bang Bang Sauce

1/4 Cup Mayo

2 tbsp. Chili paste

1 tbsp. Agave nectar

For Batter

1 Cup Almond milk

1 tsp. Apple cider vinegar

3/4 Cup All-purpose flour

1/2 Cup Cornstarch

1 tsp. Salt

2 tsp. Hot sauce

And the rest

2 Cup Panko bread crumbs

1 Head of Broccoli

Oil for frying

Chives for garnish


  1. Make the sauce, whisk together the mayo, chilli paste and agave in a small bowl. Set aside.
  2. Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.
  3. Put the panko in a separate bowl.
  4. Cut broccoli into florets, then heat the oil on medium high in a large pan, you need about 1/2-1 inch of oil at the bottom of the pan.
  5. Dip each floret of broccoli in the batter, then into the panko and coat thoroughly.
  6. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy.
  7. Drizzle with sauce and serve immediately.

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