This crispy Bang Bang Broccoli is the kind of appetizer that can make even the most committed broccoli skeptic reconsider. Fresh broccoli florets are coated in a seasoned gluten-free batter, fried until golden and crunchy, and tossed in a sweet chili sauce with just enough heat. Serve it as a game-day appetizer, party snack, or flavorful alternative to traditional wings.

The inspiration for this recipe came from a meal at Planta Queen, a plant-based restaurant. I stopped in looking for a light bite and discovered that the restaurant’s Bang Bang Broccoli was one of the few gluten-free options that worked for me.

It also happened to be amazing.

The broccoli was crispy, flavorful, and coated in a sweet chili and peanut sauce. Nearly a year later, I decided to create my own restaurant-inspired version at home.

This is an image of two bowls of bang bang broccoli, one with sauce and one without in the background.

What Makes This Bang Bang Broccoli So Good?

For me, the signature element of anything “bang bang” is the sauce. This version combines mayonnaise, Thai sweet chili sauce, and sriracha to create a sauce that is creamy, sweet, tangy, and slightly spicy.

The broccoli deserves just as much attention, though.

The staff at Planta Queen told me their broccoli was coated in brown rice flour, so I used that as my starting point. Brown rice flour alone didn’t give me quite as much crunch as I wanted, so I added cornstarch to help create a lighter, crispier coating.

I also seasoned the coating with garlic powder, onion powder, black pepper, salt, cardamom, coriander, and ginger. This seasoning blend is completely optional, but the warm spices add layers of flavor so the broccoli tastes delicious even before it meets the sauce.

Why You’ll Love This Recipe

Crispy on the outside while the broccoli remains tender
Naturally gluten-free
Sweet, savory, and slightly spicy
Easy to adjust to your preferred heat level
Perfect for football season, parties, or casual gatherings
A fun vegetable-forward alternative to traditional game-day appetizers

Preparing the Broccoli

You can begin with a whole head of broccoli or save time by purchasing pre-cut florets.

This is an image of broccoli fleurettes on a cookie sheet with paper towels for drying.

Wash the broccoli thoroughly and trim it into generously sized florets. You want them small enough to eat with your fingers but large enough to hold their shape while frying.

Dry the broccoli very well before coating it. Excess water can prevent the coating from sticking and may cause the hot oil to splatter. I use a salad spinner first and then spread the florets over paper towels or a clean kitchen towel to remove any remaining moisture.

How to Make Crispy Bang Bang Broccoli

Heat the sunflower oil in a deep skillet or other heavy-bottomed pan.

While the oil is heating, combine the brown rice flour, cornstarch, garlic powder, onion powder, black pepper, salt, cardamom, coriander, and ginger in a large bowl.

In a separate bowl, whisk the eggs.

Working with one floret at a time, dip the broccoli into the egg and allow the excess to drip off. Transfer it to the seasoned flour mixture and coat it completely. Repeat until you have enough broccoli prepared for the first batch.

This image is of the bang bang broccoli undergoing the egg wash and flour and cornstarch coating.

Once the oil reaches the appropriate frying temperature, carefully add the coated florets without overcrowding the pan. Fry the broccoli in batches, turning the pieces periodically so they brown evenly on every side.

Cook for approximately 5–7 minutes, or until the coating is golden and crisp and the broccoli is tender. Transfer the cooked florets to a paper-towel-lined plate or wire rack to drain. Allow the oil to return to temperature before frying the next batch.

Make the Bang Bang Sauce

In a large bowl, combine the mayonnaise, Thai sweet chili sauce, and sriracha.

Taste the sauce and adjust it to suit your preferences. Add more sweet chili sauce for additional sweetness or more sriracha if you want a spicier finish.

Just before serving, add the fried broccoli to the bowl and toss gently until every piece is coated. Serve immediately while the broccoli is still warm and crispy.

Tips for the Crispiest Broccoli

Dry the broccoli thoroughly before coating it.
Use a thermometer to monitor the oil temperature.
Fry in small batches so the oil doesn’t cool too quickly.
Allow excess egg to drip off before adding the flour coating.
Wait until just before serving to toss the broccoli with the sauce.
For maximum crunch, serve additional bang bang sauce on the side instead of coating every piece.

Serving Bang Bang Broccoli

This Bang Bang Broccoli is best served immediately as a shareable appetizer or small bite. Add sliced green onions, sesame seeds, crushed peanuts, or fresh cilantro for extra flavor and texture.

For football season, serve it alongside wings, sliders, dips, and other game-day favorites—or let it be the unexpected vegetable dish everyone keeps reaching for.

Sweet, spicy, crispy, and full of flavor, this is broccoli built for the appetizer table.