Preheat the oven to 200°C / 392°F fan-assisted and line a large baking tray with baking paper.
Trim the broccoli into bite-sized florets. Add the flour to a bowl. Next add the soya milk and apple cider vinegar to a separate bowl, stir, leave to sit for a few minutes, then add the hot sauce and stir to combine. Finally add the panko breadcrumbs to a third bowl along with the onion powder, garlic powder and generous pinches of salt and pepper, and stir to combine.
Making sure they're fully coated in each coating, dip each broccoli floret first into the flour, then into the milk mixture and finally into the panko breadcrumb mix, then place on the lined baking tray.
Bake for 20-25 minutes until golden brown.
Meanwhile combine all of the spicy mayo ingredients in a small bowl.
Once the broccoli is ready, transfer it to a large mixing bowl and pour the spicy mayo all over, then toss until the florets are coated in the mayo. Transfer the bang bang broccoli to a serving bowl.
To finish, roughly chop some chives and a spring onion, then sprinkle all over the broccoli along with some sesame seeds. Enjoy!
