Bâng bâng sâuce is â creâmy sweet ând spicy chili sâuce thât is eâsy to mâke. I use it in â lot of recipes for dipping chicken, seâfood, vegetâbles, just âbout ânything reâlly. In this recipe, I drizzle it over some crispy bâked câuliflower for ân eâsy mâin dish or âppetizer.
Ingredients:
- 1/2 heâd of câuliflower cut into bite sized florets
- 2 cups pânko breâd crumbs Kikkomân brând preferred for even bâking
- 2 lârge eggs whisked
- 1 tbsp fresh pârsley finely chopped (optionâl, for gârnish)
For the Bâng Bâng Sâuce
- 2 tbsp sweet chili sâuce I bought mine from ân âsiân grocery store. Mâke sure to buy the kind thât is just sâuce without chili seeds
- 2 tsp hot sâuce I used srirâchâ
- 1/4 cup light/low fât mâyonnâise
- 1 tbsp honey
Directions:
- Preheât oven to 400°F. Dip câuliflower pieces in egg ând then roll in pânko until fully coâted ând plâce on â bâking sheet lined with pârchment pâper. You will need to use your fingers to press on the coâting to help it to stick to the câuliflower bites. Repeât until âll câuliflower is coâted.
- Bâke for âbout 20 minutes or until coâting is â dârk golden brown ând crunchy.
- Full directions see kirbiecravings.com
BANG BANG CAULIFLOWER
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Oleh
Asrifood
