Description
Crispy Broccoli with Bang Bang Sauce is a flavorful and crunchy vegan appetizer featuring battered and fried broccoli florets coated in a sweet, spicy, and creamy Bang Bang sauce. Perfect as a snack, starter, or addition to wraps and noodles, this dish combines a crispy texture with vibrant flavors that's sure to delight.
Ingredients
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Batter and Coating
- 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
Bang Bang Sauce
- 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
Instructions
- Prepare Buttermilk Mixture: Add 2 teaspoons of apple cider vinegar into 1.5 cups of room temperature soy milk. Stir and allow the mixture to curdle for at least 5 minutes to create a buttermilk-like consistency.
- Mix Dry Ingredients: In a separate bowl, combine 3/4 cup all-purpose flour, 1/2 cup corn starch, 1.5 teaspoons salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, and 1 tablespoon sriracha. Mix well to ensure even seasoning.
- Create Batter: Pour the soy milk and vinegar mixture into the dry ingredients. Stir gently until no dry flour remains. The batter should be thick, similar to pancake batter with some lumps; avoid overmixing.
- Coat Broccoli Florets: Dip each broccoli floret evenly into the wet batter ensuring it is fully coated. Work in batches to avoid clumping.
- Bread the Florets: Immediately transfer the battered florets into the panko bread crumbs mixture. Using one hand to keep dry and the other wet, coat each piece thoroughly, pressing the crumbs onto the broccoli to adhere well.
- Fry the Broccoli: Heat a sufficient amount of neutral oil in a deep pan to 350°F (175°C). Fry the coated broccoli in batches until golden brown and crispy, approximately 3-4 minutes. Remove and drain on paper towels.
- Prepare Bang Bang Sauce: In a small bowl, whisk together 1/2 cup vegan mayo, 2 tablespoons Thai sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon maple syrup, and a pinch of salt until smooth and well combined.
- Coat or Serve: Toss the fried broccoli in the Bang Bang sauce to coat evenly, or serve the sauce on the side as a dip.
- Garnish and Serve: Sprinkle chopped cilantro over the coated broccoli for a fresh finish and serve immediately while hot and crispy.
Notes
- This Bang Bang Broccoli is a delicious finger food perfect as a snack, starter, or addition to wraps and noodles.
- You can serve the sauce on the side if you prefer to keep the broccoli extra crispy for longer.
- Deep frying yields the crispiest results with even golden browning.
- For a healthier option, you can bake at 425°F for 20-25 minutes or air-fry at 400°F for 15-20 minutes, but the texture will be less crispy compared to frying.
- If using baking or air frying, spray broccoli lightly with oil before cooking.
- Adjust the amount of sriracha in the batter and sauce to change the heat level according to your preference.
- Use fresh, firm broccoli heads to ensure the best texture after frying.
Nutrition
- Serving Size: 1 serving
- Calories: 604 kcal
- Sugar: 13 g
- Sodium: 1260 mg
- Fat: 29 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.03 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 0 mg
