Bang Bang Broccoli (Vegan)

By Jessica Hylton - - Updated

This Bang Bang Broccoli is crispy, sweet & spicy and tossed in a creamy spicy mayo sauce! It’s pretty easy to make, and tastes phenomenal! P.S. you can also make it in the air fryer!

Bang bang broccoli being held by chopsticks over a bowl with more bang bang broccoli in it.

I can’t count how many times I’ve made this bang-bang broccoli in the last two months. It’s one of those dishes that’s actually pretty easy to do, takes only 15 minutes to bake, and when it’s done? Tastes PHENOMENAL. I mean, like a “man that was totally worth it” taste.

After trying this at one of our fave Asian restaurants, I was pretty bummed that they couldn’t veganise it, or more, their vegan version meant no sauce. Well, that’s kind of the whole point, right?! So I went about trying to make a vegan version, based loosely on my cauliflower wings, and mostly on my tastebuds. The result is this beauty.

Close up shot of raw broccoli in a metal strainer.

How to Make Bang Bang Broccoli

Making this bang-bang broccoli is as easy as battering it in a tempura-like batter, rolling it in the panko breadcrumbs, and then baking it. The batter has cornstarch which if you choose to fry this, makes it exceptional. But even if you bake it as I do, it’s a solid 10/10. The panko gives it that beautiful crispy texture and is a must. Even if you don’t add the sauce, it tastes divine. 

But…the signature bang bang sauce. It’s a mix of sweet of spicy with vegan mayo, maple syrup or agave nectar and a chili paste (such as sambal oelek or sriracha). I personally prefer agave cause it’s cheaper and has a more viscous consistency, so really gives it that sticky feel. It soaks beautifully into the crispy broccoli and there you have it – sweet, spicy and saucy bang bang broccoli. 

Cooked broccoli recently tossed in bang bang sauce.

What to Serve/Eat Bang Bang Broccoli with

This goes so well with so many things.

  • Noodles, fried rice, in lettuce wraps or with dumplings! It’s totally up to you! 
  • You could even use cauliflower instead
  • Batter up other veggies you may have and treat it the same. It’s a great way to use leftovers and tastes amazing! 

Enjoy, friends!

Bang bang broccoli in a bowl, bird's eye view.

Enjoy friends! If you make this Vegan Bang Bang Broccoli, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

Bang bang broccoli being held by chopsticks over a bowl with more broccoli in it.

Bang Bang Broccoli (Vegan)

This Bang Bang Broccoli is crispy, sweet & spicy and tossed in a creamy spicy mayo sauce! It's pretty easy to make, and tastes phenomenal!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Course Appetizer, Dinner
Cuisine Asian

Bang Bang Sauce

  • 1/2 cup vegan mayonnaise
  • 1/4 cup sambal oelek or any other chili paste (including sriracha)
  • 2 tablespoons maple syrup or agave nectar

Bang Bang Broccoli

  • 1 lb. broccoli chopped into florets
  • 3/4 cup all-purpose flour gluten-free or regular
  • 1 tablespoon sambal oelek or any chili paste 
  • 1/2 cup cornstarch 
  • 3/4 cup unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder 
  • 1 cup crispy Panko breadcrumbs seasoned with salt pepper, onion powder & garlic powder 



  • Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.


  • Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the broccoli (aka cut off the leaves and don't use the stems).
  • In a bowl, mix the flour, chilli paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
  • In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the broccoli in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
  • Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.
  • Bake for 15 minutes. Please ensure your oven is completely preheated and hot.
  • Remove from oven. Toss the battered baked broccoli in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.
  • Remove from oven, top with sesame seeds, eat immediately and enjoy!
You can make this in the air fryer at 400F for 8 minutes.


Calories: 445kcal | Carbohydrates: 55g | Protein: 8g | Fat: 23g | Saturated Fat: 2g | Sodium: 662mg | Potassium: 419mg | Fiber: 6g | Sugar: 10g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 163mg | Iron: 2mg
by Jessica

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Recipe Rating


  1. Aliyah Malagon says:

    5 stars

    • Gavin | Jessica in the Kitchen says:

      Thank you! Aliyah!

    • Liz says:

      This looks delish! Can I use arrowroot flour in place of the cornstarch? If so, would I make a slurry with it and the almond milk before adding to the flour and other ingredients?

  2. Annie says:

    5 stars
    This is so delicious. I love the sweet heat!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Annie! We love sweet heat too.

  3. Andrea Pantoja says:

    5 stars
    I love this Broccoli recipe! I didn’t know how this recipe would turnout but I was in love with it once I tried it and for sure will be using in the future! All in all it was amazing and flavorful!😋

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe, Andrea! Thank you so much for reading and leaving such a nice comment!

  4. Stephanie Schuster says:

    Do you think I could use this sauce and method with tofu?

    • Gavin | Jessica in the Kitchen says:

      We haven’t tried it but it should work. Thanks so much for reading Stephanie.

  5. Lauren says:

    5 stars
    My husband declared this a “restaurant style dish” and then proceeded to lick the extra sauce off his plate. 😜 I did un-veganize it a little and used honey in the sauce because it was what I had, but it tasted just like the Bang Bang Shrimp at our local sushi place. A keeper, for sure.

  6. Emily says:

    5 stars
    This recipe was amazing! I originally made the bang bang broccoli and served it over a rice bowl with tomato, avocado, and onion and I had to go back for seconds and thirds. I then used the left overs as a topping for my avocado toast for lunch the next day and wound up having the same lunch for 3 days straight because it was so good. This recipe has definitely been added to my “quick meals” list for when I need something quick but also delicious and healthy.

  7. Leah says:

    5 stars
    Oh my goodness- loved everything about this recipe! Simple, doesn’t take long, and the flavor of the sriracha really comes through in the best way! So delicious- my husband and I will definitely make this again!!!!

  8. Melanie says:

    5 stars
    We made this last night and oh my goodness, it was delicious! We didn’t have cornstarch, so subbed tapioca flour and probably used too much, but added more almond milk, like you suggest, and it was awesome. We did them in the air fryer and it took a bit longer than 8 minutes, maybe 12, but we checked after 8, shook it and stuck it back in. Thanks Jessica, I love your food!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you love our food Melanie! Thank you so much for reading and leaving such a nice comment!

  9. Allison says:

    5 stars
    So good and so easy! I did deep fry them though…🙈

    • Gavin | Jessica in the Kitchen says:

      Haha! We’re so happy you enjoyed it Allison! Thank you for the great review.

  10. Janette Johnson says:

    This dish looks SO delicious and tasty. I can get broccoli anyway at any time of the day. I will try this dish and share with family and friends. Thank you💚

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