If you’re a broccoli fan, this one’s for you. Executive chef Luis Arellano of The Larry, a restaurant and catering concept in Phoenix’s Warehouse District, shares the recipe for Bang Bang Broccoli, one of the eatery’s most popular side dishes.

Some of the ingredients (kombu and bonito flakes) might be a little hard to find, so Arellano suggests checking out an Asian supermarket for those items. You’ll need both to make the dashi (Japanese cooking stock), which is an important component of this dish, Arellano says. “The goal is to have a really flavorful liquid to cook the broccoli in.”

Broccoli lovers will certainly swoon over this dish, but if you’re not a fan, this crunchy, cruciferous powerhouse might make you think twice.

Bang Bang Broccoli

Batter ingredients

1 ½ cups all-purpose flour

1 ½ cups cornstarch

2 tsp. salt

2 tsp. sweet chili sauce

1 tbsp. apple cider vinegar

4.1 cups whole milk

3 cups panko breading (final step before frying)

Preparation

Add all ingredients to a large container. With an immersion blender, blend for five minutes, then strain for lumps.

Dashi ingredients

1 sheet kombu (edible kelp)

½ cup bonito flakes

1 gallon water

3 tbsp. ginger, whole and peeled

1 onion, peeled and cut in half

Preparation

Soak kombu overnight. Discard water in the morning. Place in stock pot with 1-gallon of water. Simmer on medium-low for 20 minutes and skim off any impurities. Add bonito flakes and simmer for an additional 20 minutes. Strain and reserve the water to cook broccoli.

Broccoli

3 heads of broccoli

¼ tsp. salt

Reserved dashi water

Preparation

Boil dashi water in a large pot and add salt. Cut broccoli into bite-sized heads 1 ½ -2 inches each. Add broccoli to boiling dashi and blanch for 30-45 seconds. Pull broccoli from boiling dashi to cool on wire rack. Cool completely.

To fry broccoli:

Set up batter in one bowl and panko breading in another bowl. Dredge broccoli a cup at a time in batter and then coat in panko. Lightly deep fry in canola oil heated to 350 degrees until golden brown and then dry on paper towels. Dip in Mae Ploy Sweet Chili Sauce.