Crunchy Fried Broccoli with Bulgogi Sauce

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CHEF NEIL DOHERTY
SYSCO CORPORATE
4 SERVINGS

 

Ingredients:

BULGOGI SAUCE

1 Tbsp. Sysco Imperial Fresh Garlic, minced
2 tsps. Sysco Imperial Fresh Ginger, minced
2 Tbsp. plus 2 tsp. tamari or soy sauce
¼ cup gochujang (Korean chili paste)
2 Tbsp. Jade Mountain Rice Vinegar
2 Tbsp. plus 1 tsp. Sysco Supreme Toasted Sesame Oil
2 tsp. Sysco Classic Honey

BROCCOLI

6 cups broccoli florets
¾ cup cornstarch
1¼ teaspoon baking powder
2 Tbsp. panko crumbs
1 tsp. salt
½ cup flour
1 cup ice-cold club soda
1 Tbsp. Sysco Supreme Toasted Sesame Seeds
¼ cup green onions, thinly sliced

 

Directions:

FOR THE SAUCE

In a bowl, combine all the ingredients and whisk together to mix well. Set aside.

FOR THE BROCCOLI

Toss broccoli in ¼ cup of cornstarch, shaking off excess. Mix the remaining cornstarch, baking powder, panko, salt and flour together. Add club soda to the cornstarch mixture. Dip the broccoli in the batter mix. Deep-fry broccoli in batches until golden. Set on paper towels to drain.
Toss crunchy broccoli with the sauce. Remove, garnish with toasted sesame seeds and green onions, and serve.