Bang Bang Broccoli
When my husband and I traveled to Miami a while back, we dined at a plant-based restaurant, Planta Queen. I assumed it would also have gluten-free options. We were walking around a neighborhood and wanted to stop in for a light meal or snack and a cocktail or two, so I didn’t do much research before to ensure I could safely enjoy the food. Unfortunately, there were very few gluten-free options on the menu that would be suitable for a snack. One choice was a Bang Bang Broccoli served with sweet chili and peanut sauce. It was amazing! So much so that nearly a year later, I tried to make own version. I am excited to share with you my restaurant remake of this Bang Bang Broccoli!
To me, what makes a food qualify for the “bang bang” title is the sweet chili sauce. This recipe certainly has that. However, I did take some creative liberties with how I seasoned and battered the broccoli, which is why I hesitated to call this recipe bang bang broccoli. Also, I want to experiment with other sauces soon. The Planta Queen staff told me that their broccoli is coated in brown rice flour. So, that was my starting point. However, it didn’t have the right amount of crunch for me, so I added cornstarch to the mix. I also used a host of spices because as you all know, I love flavor! This bang bang broccoli recipe uses garlic powder, onion powder, ground black pepper, salt, ground cardamom, ground coriander, and ground ginger.
This recipe calls for frying in sunflower oil, but I would like to make this with an air fryer to see how they turn out. Or you can make them in an air fryer if you have one and let me know how it turns out in the comments below. I fried them with sunflower oil, which I picked up from my time in Greece. Sunflower oil is pressed from the sunflower seed. It has a high smoke point of 450 degrees Fahrenheit, which makes it perfect for frying foods. Sunflower oil is high in vitamins E and K and has many health benefits because it is low in saturated fat and high in polyunsaturated fatty acids, or PUFAs and monounsaturated fatty acids, or MUFAs. PUFAs include omega-3s and omega-6s. PUFAs can reduce cholesterol and triglycerides in the blood. MUFAs may reduce heart disease.
Learn more about sunflower oil, here are a few resources: WebMD & Health Line.
Bang Bang Broccoli Cooking Instructions
This bang bang broccoli recipe is very easy to make. You can start with a whole head of broccoli or a bag of broccoli florets. Either way, wash well to remove debris. Trim the head of broccoli down to florets. Keep the florets as large as possible, but still finger food worthy. Dry the florets. I used my salad spinner to help the process and then I laid them out on a bed of paper towels.
Heat a generous amount of sunflower oil in a deep frying pan. I used my cast iron skillet. While the oil is heating, in a large bowl, combine the brown rice flour, corn starch and spices. In a separate bowl, whisk the two eggs. Dip your broccoli florets into the egg mixture and then coat in the flour and cornstarch mixture. Repeat this process until your oil is hot. You can continue the process for any additional florets while the first few batches are cooking.
When the oil is hot enough (when it starts to consistently bubble), fry the broccoli florets. Turning each one periodically ensuring that all of the sides are evenly cooked. This should take about 5-7 minutes. When the broccoli is browned and crispy, remove to a plate or bowl with paper towels to soak up the excess grease.
Try this thermometer to monitor your heat!
Make your sweet chili sauce by combining the mayonnaise, Thai sweet chili sauce, and sriracha. I actually ended up using more Thai sweet chili and Sriracha to adjust it to my taste, so feel free to do the same, if you like. Toss the broccoli florets in the sauce and serve. Enjoy!
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Bang Bang Broccoli
Equipment
- 1 Thermometer
Ingredients
Bang Bang Broccoli Coating
- ½ cup brown rice flour
- ½ cup cornstarch
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. ground black pepper
- 2 tsp. salt
- 1 tsp. ground cardamom (optional)
- 1 tsp. ground coriander (optional)
- 1 tsp. ground ginger (optional)
- 2 eggs
- Sunflower oil for frying
Sweet Chili Sauce
- ¼ cup mayonnaise (you can also use plant-based mayo)
- ¼ cup Thai sweet chili sauce
- 1 tsp. Sriracha
Instructions
- Trim the head of broccoli down to florets. Keep the florets as large as possible, but still finger food worthy. Dry the florets. I used my salad spinner to help the process and then I laid them out on a bed of paper towels.
- Heat a generous amount of sunflower oil in a deep frying pan. I used my cast iron skillet.
- In a large bowl, combine the brown rice flour, corn starch and spices. In a separate bowl, whisk the two eggs. Dip your broccoli florets into the egg mixture and then coat in the flour and cornstarch mixture. Repeat this process. Don't forget to remove any excess flour before frying.
- Fry the broccoli florets, turning periodically ensuring that all of the sides are evenly cooked. This should take about 5-7 minutes. When the broccoli is browned and crispy, remove to a plate or bowl with paper towels to soak up the excess grease.
- Make your sweet chili sauce by combining the mayonnaise, Thai sweet chili sauce, and sriracha. I actually ended up using more Thai sweet chili and Sriracha to adjust it to my tastes, so feel free to do the same, if you like. Toss the broccoli florets in the sauce and serve.
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