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Bang Bang Broccoli Recipe

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4.2 from 27 reviews

Bang Bang Broccoli is a crispy, flavorful vegan dish featuring battered and fried broccoli florets tossed in a spicy-sweet bang bang sauce. Served over fluffy basmati rice, this recipe offers a perfect balance of crunch and creaminess with a hint of heat, making it an irresistible plant-based main or side dish.

Ingredients

Grain

  • 4 cups cooked basmati rice (or other cooked grain of choice)

Broccoli and Breading

  • 1 head broccoli (about 4 cups of florets)
  • 3/4 cup flour (gluten-free flour mixes work great)
  • 2 tablespoons corn starch (or potato starch)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt (reduce for lower sodium or if using seasoning with salt in it)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 3/4 cup water
  • 3/4 cup panko bread crumbs
  • 3 inches oil (for frying)

Bang Bang Sauce and Garnish

  • 1/2 cup vegan mayo
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon agave nectar (optional - omit for a less sweet sauce)
  • 1/4 cup green onions
  • 2 tablespoons sesame seeds

Instructions

  1. Cook the rice or grain: Prepare 4 cups of your chosen grain, such as basmati rice, according to package instructions so it’s ready to serve with the broccoli.
  2. Make the bang bang sauce: In a bowl, combine 1/2 cup vegan mayo, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon seasoned rice vinegar, and 1 teaspoon agave nectar if using. Stir well until smooth and set aside.
  3. Prepare the broccoli: Rinse the broccoli head under running water and shake off excess moisture. Cut the florets into bite-sized pieces, removing large central stems to ensure even cooking.
  4. Make the batter: In a medium mixing bowl, whisk together 3/4 cup flour, 2 tablespoons corn starch, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon turmeric, 1/4 teaspoon baking soda, and 1/4 teaspoon baking powder. Add 3/4 cup water and stir until you have a smooth, lump-free batter.
  5. Coat the broccoli: Place 3/4 cup panko bread crumbs in a shallow bowl. Dip the broccoli florets into the batter, making sure they are fully coated, then dredge them in the panko to coat evenly.
  6. Fry the broccoli: Heat 3 inches of oil in a deep skillet or pan to 334°F (168°C). Using tongs, carefully place the coated broccoli pieces into the hot oil. Fry for 2-3 minutes or until the bubbling slows and the florets turn golden brown and crispy.
  7. Drain excess oil: Remove the fried broccoli with tongs and transfer to a paper towel-lined plate to drain any excess oil.
  8. Plate and garnish: Spoon the cooked rice onto plates, top with the hot fried broccoli, drizzle generously with the bang bang sauce, and garnish with 1/4 cup chopped green onions and 2 tablespoons sesame seeds. Serve immediately for best texture and flavor.

Notes

  • You can substitute any cooked grain for the basmati rice, such as quinoa or brown rice.
  • Gluten-free flour works well if you need a gluten-free version, and gluten-free panko can be used as well.
  • Adjust the sriracha amount to control the spice level of the sauce.
  • Keep an eye on the oil temperature for perfect crispiness and to avoid soggy broccoli.
  • For a healthier option, the broccoli can be baked or air-fried, but frying provides the classic texture.

Find it online: https://recipethrive.com/bang-bang-broccoli-recipe/