1/4cupsambal oelek or any other chili paste (including sriracha)
2tablespoonsmaple syrup or agave nectar
Bang Bang Broccoli
1lb.broccolichopped into florets
3/4cupall-purpose flourgluten-free or regular
1tablespoonsambal oelek or any chili paste
3/4cupunsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
1/2teaspoonground black pepper
1cupcrispy Panko breadcrumbs seasoned with salt pepper, onion powder & garlic powder
BANG BANG SAUCE
Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.
BANG BANG BROCCOLI
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!
AIR FRYER DIRECTIONSYou can make this in the air fryer at 400F for 8 minutes.