1 head broccoli, cut into florets 2 large eggs, beaten 1 tsp chili powder 125g panko breadcrumbs
For the sauce:
4 tbsp mayonnaise 2 tbsp sweet chill sauce 1 tsp honey 1 tsp hot sauce or gochujang
Salt 2 spring onions, sliced Red chili, sliced
Heat your deep fat fryer to 180c. In a large bowl beat the eggs together with a pinch of salt and the chili powder. Put the breadcrumbs in a separate bowl. Dip each broccoli floret into the egg so it is fully submerged and coated all over, then transfer into the breadcrumbs and coat evenly.
Place into the hot oil and cook for approx 5 minutes or until golden brown and cooked through.
Mix together the sauce ingredients then serve with the broccoli, using sliced spring onions and chili to garnish.