To start this recipe, make the bang bang sauce by combining mayonnaise, chili paste, and agave nectar. Set it aside or store it in the refrigerator until later use.

Next, prepare the batter by whisking together flour, cornstarch, and salt in a large bowl. Mix in hot sauce and set it aside.

In another bowl, combine almond milk and apple cider vinegar, and gradually pour it into the flour mixture until it forms a batter.

To prepare the bang bang broccoli, chop it into bite-sized florets, pat it dry, and keep it aside.

Heat the oil in a deep skillet and create a dipping station with the broccoli, batter, and breadcrumbs.

Dip the broccoli into the batter, coat it with breadcrumbs, and fry it in hot oil. Make sure not to overcrowd the pan and fry each side for 2 to 3 minutes until it turns crispy and golden.

Once done, remove the fried broccoli and drain it on paper towels. Serve it with bang bang sauce and chopped chives for garnish.