Candied Chilli Broccoli

Here’s a fun fact – back in 2015 I got to the final stage of auditions of Masterchef.  Unfortunately I never made it onto the actual tele, but I still feel quite proud of the dish I made for them that day.  In particular, this little side dish has become a welcome addition to my roster ever since.

The sticky, spicy, sweet coating helps each crunch of the broccoli burst with flavour, making each bite a flavour sensation.  Furthermore – and this always helps – it is exceedingly easy to make.  I tend to think it works best when the broccoli is closer to the raw end of the spectrum, as it gives it a bit of a fresher vibe.  Paired with steamed Japanese rice and a saucy accompaniment – meat or veggie – it’s a beautiful little treat.


  • Head of Broccoli, separated into florets.
  • 1-2 Red Chilli Peppers, sliced thinly into rings.
  • Coupe of Garlic Cloves
  • 2-3 tbsp Sugar
  • Oil
  • Sesame Seeds


  1. Blanch the broccoli in boiling water for 1 and a half minutes, just to get the cooking process started.
  2. Mince a couple of garlic cloves and gently fry in a saucepan with a drizzle of oil for a minute or two.
  3. Add the chilli and fry for a further 30 seconds before tipping in the drained broccoli.  
  4. Sprinkle over a few tbsp of sugar and keep moving.  The moisture from the broccoli will mix with the sugar, creating a spicy, sticky syrup of sorts.  Continue cooking for a few more minutes, stirring, and covering for a few minutes if you have a large lid.
  5. Allow to rest for a minute or two before serving, so the hot sugar syrup can cool and thicken slightly more.  Top with a sprinkling of sesame seeds.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s