💥Bang Bang💥 THIS IS Crispy Asian Broccoli with Bang Bang Sauce!

I made these bad boys for the first time when I had a few friends over (non-vegan) and I reeeeeeallllllyyyy wanted to make something different. Something that stood out. Something that wasn’t just buffalo cauliflower (NOTHING against buffalo cauliflower, it’s the bomb). Truly, I was craving broccoli... but fried. That’s when it all started coming together! Ok, ok.... Asian.... Asian flavor.... how do I accomplish it?!?!?! I pondered. I searched the fridge and pantry about 15 times. I googled “what to make with broccoli”. I saw some recipes for cheeeeeesy broccoli (don’t worry I made that at a later date), but I wanted ASAIN FLAVOR. I WANTED UMAMI!!! I tried my best, and I think my best was pretty darn good. It took some time, but I think I got it down to a solid system.

I won’t torture you anymore with my story, here’s the recipe:

Saucy-Sauce:

6 Tbsp of Vegan Mayo (I used Follow Your Heart brand, the Original)

2 Tbsp of Sriracha

1 Tsp of Rice Vinegar

1/2 Tsp of Cayenne

1/2 Tsp of Paprika

Sprinkle of Red Pepper Flakes

Crispy Asian Broccoli:

Breading-

1 lb of Broccoli

1 Cup of Plain Panko

1 Tsp of Lemon Pepper Seasoning

1 Tsp of Onion Powder

1 Tsp of Red Pepper Flakes

Sprinkle of Nori Flakes (if you can find them, if not, a pinch of Old Bay seasoning has worked for me similarly)

Batter-

1 Cup Almond Milk

1/2 Cup Coconut Milk (canned, full fat)

1 Tsp White Flour

Add sriracha as you desire, however I like 1 Tbsp for the batter. You can always use more Saucy-Sauce once they are cooked.

Frying-

2 Cups Vegetable or Peanut Oil

So, I would start working on the sauce first so it can have a chance to sit and marinate. Just add all the ingredients into a bowl and mix it all together. If you want it thicker, add more mayo and sriracha as needed, but it IS meant to be a drizzle so you want it to be loose. It’s fantastic as a dipping sauce, so maybe you could make the thinner drizzle first and then make a bit for a dipping sauce (if you’re feeling up to it, no pressure).

Now it’s time to work with your broccoli. Chop it up into florets (or buy precut florets like I do because I’m lazy). It doesn’t matter what kind of broccoli you get, as long as it’s florets and as long as you have enough; as I recommended, a pound.

Waaaaaaait! Turn your oven on to bake at 400°

OKAY, lets continue. Mix all of the breading ingredients into one bowl, and then mix all of the batter ingredients into a second bowl. Dip the broccoli into the batter, and then into the breading. Repeat. You want two coats of breading on these. Place breaded florets on a non-stick cookie sheet & pop them in the oven for 10 minutes.

When your timer has about a minute left, start heating your oil on the stove. Pull the broccoli out when you hear that timer go off.

Place broccoli into oil & fry until golden brown.

Try to drain access oil with a paper towel after frying, put broccoli on a cute plate and drizzle the sauce alllllllllll over.

You’re done!

#cheatmealkitchen