Ingredients
Yields 4-6 servings
- 1 large head of broccoli
- 8 cups of canola oil (or vegetable oil)
- 1/2 cup low sodium soy sauce (or tamari)
- 3/4 cup sweet chili sauce (you can find this in the international or ethnic food aisles of the grocery store).
- Flaky salt
Instructions
- Heat oil in a large pot until a liquid thermometer reads 385 degrees (frying temp). It takes about 15-20 minutes to heat up.
- Chop head broccoli in to florets
- Meanwhile, in a saucepan add soy sauce and sweet chili sauce. Whisk together over high heat. Once sauce starts to bubble, turn heat to low and cook for another 10-15 before turning off heat.
- Once the frying oil has reached frying temp, add a handful broccoli florets at a time. Move them around the oil with a slotted spoon (be careful of the oil spattering when you first add the broccoli). Cook for 1-2 minutes and remove to the side on a paper towel. Repeat step with the remaining broccoli.
- Serve broccoli in a bowl drizzling the chili soy sauce over the broccoli. Season with a pinch or two of flaky salt and enjoy!