Method:
Wash and cut the broccoli into bite-sized florets.
In a bowl, mix the flour, KWERKY milk powder, garlic powder, smoked paprika, salt, and pepper.
Gradually add water and whisk until a smooth batter forms.
Dip each broccoli floret into the batter, ensuring it's evenly coated.
Roll the coated florets in panko breadcrumbs for a crispy texture.
Heat vegetable oil in a pan over medium heat.
Fry the coated broccoli florets until golden brown and crispy.
Alternatively, bake in a preheated oven at 200°C (400°F) for 20-25 minutes or air-fry for a healthier option. In a small bowl, mix vegan mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth.
Arrange the crispy broccoli florets on a plate, drizzle generously with the bang bang sauce, and garnish with sesame seeds and green onions.
