Recipe Rescue: Crispy Honey Garlic Broccoli

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Craving something fried, but prefer a lighter option? We’ve  got a sinfully delicious, nearly virtuous treat that will satisfy even the most veggie-avoidant people in your life.

And the really good news is you can substitute the broccoli with what you have on hand. We recommend cauliflower, onion or eggplant; but chicken and tofu work brilliantly too!

Crispy Broccoli

  • 1 large Head of broccoli, cut into florets
  • 1/2 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 tsp Baking powder
  • 1 cup Cold water
  • 1 large Egg, beaten
  • 1 tsp Kosher salt
  • 2 cups Panko breadcrumbs

Honey Garlic Sauce

  • 1 small Onion, finely sliced
  • 6 cloves Garlic
  • 2 Tbsp Canola oil
  • 3 Tbsp Cold butter, cut into chunks
  • 1/2 cup White wine, or apple juice with a few Tbsp vinegar
  • 3 Tbsp Soy sauce or tamari
  • 1/2 cup Honey


  1. Preheat oven to 450° F
  2. Line a 13” x 18” cookie sheet with parchment paper
  3. In a shallow bowl, or on a plate, spread out a good layer of panko breadcrumbs. 
  4. In a separate bowl, whisk together flour, cornstarch and baking powder; add the cold water, egg and salt, and stir to combine. This will create a thin batter.
  5. Toss the broccoli florets in the batter, making sure to shake off any excess.
  6. Transfer the broccoli to the plate with the breadcrumbs, and coat thoroughly.
  7. Place the broccoli on the parchment-lined sheet and bake for 20- 25 minutes turning the broccoli over halfway through, until golden brown. 
  8. While your broccoli is baking, make the sauce.
  9. Heat the oil in a medium sauce pan on high heat.
  10. Sauté the onion until translucent and then add the garlic.
  11. Cook until the garlic turns golden brown and then add the white wine.
  12. Add the soy sauce or tamari and continue to cook for an additional minute, then add the honey.
  13. Turn heat down to med-high and cook for 6-7 minutes. The sauce will bubble and deepen in colour.
  14. Remove the saucepan from the heat and stir in the cold butter, one piece at a time.
  15. When the broccoli is fully baked, toss it in the sauce and serve immediately.

Note: Although your sauce looks and smells delicious, be very careful because it will be extremely hot!

Recipe Rescue: Crumpets

Plus a bonus recipe for Dalgona coffee

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Quite frankly, a toasty crumpet with melty butter and your favourite preserve may just be the definition of Scrumdiddlyumptious. While we reach out to the folks at Webster’s to confirm our definition, here is our take on the classic crumpet.

With a few simple ingredients and a little bit of know-how, you can enjoy fresh toasty crumpets without so much as leaving the house.


  • 1 cup All Purpose Flour
  • 1 cup Cake or Pastry Flour
  • 2 tsp Dry Active Yeast
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 tsp Sugar
  • 1 3/4 cups Warm Water
  • Vegetable oil as needed


  1. In a mixing bowl combine AP flour, cake flour, yeast, baking powder, salt, sugar, and 1 1/2 cups of the warm water (reserve remaining 1/4 cup until later); whisk ingredients together until smooth.
  2. Leave the mix to rise for 40-45 mins in a warm place.
  3. Stir in remaining 1/4 cup warm water and mix until combined.
  4. Turn on two burners, one on medium and one on med-high. Preheat your smallest skillet on the medium burner for 5 mins.
  5. If you have ring molds, select your preferred size and place it in the skillet. If you do not have ring molds, don’t fret, you will simply make larger crumpets that can then be cut into your desired shape afterward.
  6. Lightly grease the preheated skillet, and the ring mold if you are using it, and pour in your batter. Aim for it to be approximately 1.5-2 cm thick.
  7. Slide the pan onto the med-high burner for 45 seconds and then place your skillet back on the med burner for an additional 4 mins.
  8. Once the bottom is golden brown, using a spatula or paper towel, lightly pat down the top of the crumpet and quickly lift up. Some of the batter will stick to the spatula/towel which will expose the hallmark nooks and crannies that make a crumpet a crumpet (you may reserve this rescued batter and add it back to the uncooked mix).
  9. Flip the crumpet over and cook for one final minute over medium heat. Remove from the pan and repeat the process until you’re out of batter.
  10. Enjoy toasted with melty butter and your favourite jam or preserve.

BONUS RECIPE: Dalgona Coffee

This coffee treat has taken the internet by storm lately. You’ve likely seen it all across social media, in fact, it’s practically a pre-requisite for an Instagram account. The good news is it’s simple to make and requires only a few ingredients your quarantine pantry is likely to have.

Imagined in either South Korea, or India, depending on who you ask, what is known for sure is that the frothy, whipped Dalgona coffee is a fun and easy way to put a spin on your regular Cuppa Joe. Plus, you might just impress the Insta influencer in your life.


  • 2 Tbsp instant coffee
  • 2 Tbsp sugar
  • 2 Tbsp boiling water
  • A glass of your favourite milk – we like oat milk- either hot or cold
    • For an added twist try chocolate milk for a Mocha Dalgona


  1. Combine coffee, sugar, and hot water in a bowl and whisk vigorously until thick and stiff peaks form. Hint: the faster you whip, the sooner you’ll be done 👌(duh)
  2. Spoon onto your favourite glass of milk and enjoy! It’s just that easy.