Name: Crispy Broccoli with Bang Bang Sauce Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Asian Fusion
Ingredients: 1.5 cups plain soy milk, room temperature; 2 tsp apple cider vinegar; 3/4 cup all purpose flour (116 g); 1/2 cup corn starch (70 g); 1.5 tsp salt, adjust to taste; 1/2 tsp pepper; 1 tsp garlic powder; 1 tbsp sriracha; 1.5 to 2 cups panko or Japanese bread crumbs (150 g); Salt and pepper to taste; Garlic powder to taste; 1 large head broccoli, about 500 g florets; Neutral oil, for frying; 1/2 cup vegan mayo; 2 tbsp Thai sweet chili sauce; 1 tbsp sriracha; 1 tbsp maple syrup; Pinch of salt; Chopped cilantro, for garnish

If you’re craving a snack that’s crunchy, spicy, and wildly flavorful, I’ve got just the thing for you. This Crispy Broccoli with Bang Bang Sauce Recipe turns humble broccoli into a show-stopping vegan appetizer that’s crispy on the outside and juicy on the inside—plus, the sauce adds a sweet, spicy, creamy kick you’ll love.

The image shows two white bowls on a white marbled surface in natural sunlight. The top bowl contains pieces of green broccoli covered in a thick, creamy beige sauce that looks smooth and slightly glossy. The broccoli pieces are partly submerged in the sauce and spaced out. The bottom bowl is filled with fine, light beige bread crumbs with small dark specks scattered throughout, forming a flat, even layer. The bowls have a simple and clean design with soft edges, and the light creates soft shadows around them. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Broccoli with Bang Bang Sauce Recipe
Top Tip
How to Serve Crispy Broccoli with Bang Bang Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Broccoli with Bang Bang Sauce Recipe

Why You'll Love This Recipe

I can’t get enough of this Crispy Broccoli with Bang Bang Sauce! Every time I make it, friends and family are surprised by how addictive it is. It’s got that perfect balance of crunch and creaminess, with just enough heat to keep things interesting.

Boldly Crunchy: The panko coating fries up crispy and golden, giving you an irresistible crunch with every bite.
Flavor Explosion: The Bang Bang sauce is sweet, spicy, and creamy, turning simple broccoli into something you’ll actually crave.
Vegan and Versatile: Completely plant-based, this appetizer suits all kinds of diets and occasions.
Perfect Crowd-Pleaser: Great as a snack, starter, or tossed into wraps and noodles for a flavorful boost.

Ingredients & Why They Work

Here’s a rundown of everything you’ll need, plus a few tips on what to look for while shopping. Choose a firm, fresh broccoli head to get the best texture. For the coating, panko crumbs add lightness and crunch, while the soy milk and vinegar create a perfect vegan “buttermilk” base that helps the batter cling to each floret.

Flat lay of a large head of fresh green broccoli with tight florets, a small white ceramic bowl of plain soy milk, a small white ceramic bowl with golden apple cider vinegar, a simple white ceramic bowl filled with white all-purpose flour, another white bowl containing fine pale yellow corn starch, a small white bowl with coarse salt crystals, a small white bowl of black peppercorns, a small white bowl of light brown garlic powder, a small white bowl with vibrant red sriracha sauce, a simple white bowl heaped with golden Japanese panko breadcrumbs, a small white bowl of creamy off-white vegan mayo, a small white bowl of glossy orange Thai sweet chili sauce, a small white bowl with amber maple syrup, and a few bright green sprigs of fresh cilantro, all arranged in a perfectly symmetrical composition on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Soy Milk: Used with apple cider vinegar to make a vegan buttermilk that helps the batter stick smoothly and adds subtle tang.
Apple Cider Vinegar: Reacts with soy milk to curdle it, mimicking classic buttermilk’s texture and flavor.
All Purpose Flour: Provides structure for the batter, ensuring it’s thick enough to coat evenly.
Corn Starch: Adds extra crispness to the batter when fried, giving that satisfying crunch.
Salt and Pepper: Basic seasonings that enhance all the other flavors in the batter and sauce.
Garlic Powder: Infuses a subtle savory depth into the coating mix.
Sriracha: Adds heat and a touch of vibrant color to the batter and Bang Bang sauce.
Panko Bread Crumbs: Essential for the lightest, crispiest coating on the broccoli.
Broccoli: Make sure to use fresh, firm florets around 500 grams from a large head for the best bite.
Neutral Oil: For frying without overpowering the flavors—think vegetable, canola, or peanut oil.
Vegan Mayo: The creamy base for the Bang Bang sauce that balances heat and sweetness.
Thai Sweet Chili Sauce: Brings sweetness and a mild spicy note to the sauce.
Maple Syrup: Adds natural sweetness and rounds out the flavors beautifully.
Chopped Cilantro: A fresh garnish that adds brightness just before serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Broccoli with Bang Bang Sauce Recipe is how easy it is to customize. Whether you like it extra spicy, milder, or even baked instead of fried, you can tweak it to suit your tastes and lifestyle.

Mild Version: If you prefer less heat, simply reduce the sriracha in both the batter and sauce, or swap it for a milder hot sauce. I tried this for a family gathering, and everyone loved how approachable the flavors became without losing the signature kick.
Baked or Air-Fried Option: For a lighter take, bake the coated broccoli at 425°F for 20-25 minutes or air-fry at 400°F for 15-20 minutes. Just remember to spray lightly with oil for a crisper finish. I like this method when I want a less oily snack but still crave that satisfying crunch.
Seasonal Twists: In cooler months, add a pinch of smoked paprika or cumin to the batter for a warm, smoky flavor. During spring, toss some lemon zest into the sauce for a zesty brightness—trust me, it really lifts the dish.

Step-by-Step: How I Make Crispy Broccoli with Bang Bang Sauce Recipe

A close-up of a clear glass bowl filled with around a dozen small fried pieces covered in a creamy, light brown sauce with bits of red pepper visible. The fried pieces are golden brown with a rough, crunchy texture, some showing a dark green inside that suggests they might be vegetables. A woman's hand is holding one piece above the bowl, lifting it. The inside of the bowl has streaks of the creamy sauce. The background is softly lit and the bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Magical Buttermilk Base

Start by mixing 2 teaspoons of apple cider vinegar into 1.5 cups of room temperature soy milk. This little trick curdles the soy milk and mimics buttermilk perfectly. Let it sit for at least 5 minutes—you’ll notice it thickening slightly. This base is key for creating that luscious, flavorful batter that hugs each broccoli floret.

Step 2: Combining the Dry Mix for Flavor and Texture

While the buttermilk-like mix rests, whisk together ¾ cup all-purpose flour, ½ cup corn starch, 1.5 teaspoons salt, ½ teaspoon pepper, 1 teaspoon garlic powder, and 1 tablespoon sriracha in a bowl. This blend forms the backbone of your crispy coating—a beautiful balance of spice, savoriness, and texture.

Step 3: Creating the Perfect Batter

Pour your buttermilk mixture into the dry ingredients and stir gently until just combined. The batter should be thick and a bit lumpy—much like pancake batter. Avoid overmixing here; gentle folds ensure the coating stays light and crispy after frying.

Step 4: Dressing Each Broccoli Floret in Batter

Cut your broccoli into bite-sized florets, then dip each one evenly into the batter. Work in small batches to prevent them from sticking together. Make sure each floret is fully coated, as this layer gives that delightful crunch you’re after.

Step 5: Crusting the Broccoli with Panko

Immediately after battering, roll each floret in 1.5 to 2 cups of panko or Japanese breadcrumbs. I use one hand for the wet batter and the other for the dry crumbs to keep things neat. Press the breadcrumbs gently but firmly onto the broccoli to ensure they stick well, building that satisfying crispy shell.

Step 6: Frying to Golden Perfection

Heat enough neutral oil in a deep pan to 350°F (175°C). Fry the coated broccoli in batches, about 3-4 minutes each, until they turn a gorgeous golden brown and feel crunchy to the touch. Transfer them to paper towels to drain any excess oil—this step keeps them crispy and not greasy.

Step 7: Whipping Up the Bang Bang Sauce

In a small bowl, whisk together ½ cup vegan mayo, 2 tablespoons Thai sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon maple syrup, and a pinch of salt until smooth. This sauce is the heart of the dish—creamy, sweet, and just spicy enough to make your taste buds sing.

Step 8: Coating or Serving the Broccoli

For that extra saucy kick, toss your hot fried broccoli gently in the Bang Bang sauce, ensuring every floret is evenly coated. Prefer to keep that crispiness longer? Serve the sauce on the side as a dip—either way is delicious!

Step 9: Garnishing and Enjoying

Sprinkle freshly chopped cilantro over the sauced broccoli for a bright, herbaceous finish. Serve immediately to enjoy the best contrast of crispy texture and creamy, spicy sauce—trust me, it’s irresistible!

Top Tip

These tips can truly elevate your Crispy Broccoli with Bang Bang Sauce Recipe, helping you get that perfect crunch and balanced flavor every time.

Consistent Batter Thickness: I found that keeping the batter thick, like pancake batter with some lumps, helps the coating stick well to the broccoli without dripping off.
Use Two Hands When Breading: Using one hand for the wet batter and the other for the dry panko crumbs keeps your fingers clean and gives each floret even, thorough coverage.
Oil Temperature Matters: Frying at 350°F (175°C) ensures the broccoli crisps up beautifully without soaking in oil or burning too fast.
Serve Immediately: I avoid letting the coated broccoli sit too long because the crispy texture fades quickly. Either toss in the sauce right before serving or offer it as a dip on the side.

How to Serve Crispy Broccoli with Bang Bang Sauce Recipe

A white bowl filled with about ten crispy, golden-brown fried pieces that have a rough texture with green and red bits visible inside each piece. Drizzled lightly with a creamy, light orange sauce, the pieces are sprinkled with white sesame seeds and chopped green herbs. The bowl sits on a white marbled surface with soft shadows around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Chopped fresh cilantro is a bright, herbal garnish that pairs wonderfully with the spicy and sweet Bang Bang sauce. For an extra touch, sprinkle some toasted sesame seeds or finely sliced green onions for added texture and flavor contrast.

Side Dishes

This Crispy Broccoli pairs beautifully with simple steamed jasmine rice or fragrant coconut rice to soak up any extra sauce. It also complements Asian-inspired noodle bowls, fresh spring rolls, or even a crisp green salad to balance the richness of the fried broccoli.

Make Ahead and Storage

Storing Leftovers

Place any leftover crispy broccoli florets in an airtight container and store them in the refrigerator for up to 2 days. Keep the Bang Bang sauce in a separate container to maintain the broccoli’s crispiness.

Freezing

You can freeze the fried, breaded broccoli by spreading the florets on a baking sheet to flash freeze individually, then transferring them to a freezer-safe bag or container. Freeze for up to 1 month. Thaw in the fridge before reheating for best results.

Reheating

Reheat leftover or thawed broccoli in a preheated oven at 375°F (190°C) for about 8-10 minutes to revive the crispiness. Avoid microwaving, which can make the coating soggy. You can then toss with fresh Bang Bang sauce or serve the sauce on the side.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend and replace the panko breadcrumbs with gluten-free breadcrumbs. Just double-check all your other ingredients like soy milk and sauces to ensure they're gluten-free.

How spicy is the Bang Bang sauce?

The sauce has a nice balance of sweet heat from sriracha and Thai sweet chili sauce. You can easily adjust the amount of sriracha to tone down or ramp up the spice level to your liking.

Is deep frying necessary, or can I bake the broccoli?

Deep frying at 350°F (175°C) provides the crispiest texture and golden color. However, you can bake at 425°F for 20-25 minutes or air-fry at 400°F for 15-20 minutes for a healthier option, but the texture won’t be quite as crispy.

Can I prepare parts of the recipe ahead of time?

Yes! You can prepare the Bang Bang sauce up to a day ahead and store it refrigerated. Also, you can cut and batter the broccoli florets ahead of time but it’s best to fry just before serving for the crispiest results.

Final Thoughts

Making Crispy Broccoli with Bang Bang Sauce is one of those joyful kitchen adventures where the rewarding crunch and explosion of flavors keep you coming back for more. Whether you're sharing it as a snack with friends or adding it as a standout appetizer to your meal, this recipe strikes the perfect balance between comforting and exciting. So, get your oil heating and dive into creating this vibrant vegan treat—you won't regret it!