Bang Bang Broccoli
An amazing gluten-free recipe for bang bang broccoli that is a great snack or appetizer. This recipe also has a dairy-free option.
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.