Prep the broccoli. Rinse the florets and pat them very dry. Cut into uniform, bite-size pieces so they cook evenly. If the stalk is thick, peel the tough outer layer and slice it into thin sticks—great for tempura, too.

Preheat the air fryer. Set it to 390–400°F (200°C). A hot basket helps the batter set quickly and stay crisp.

Make the dipping sauce. Whisk soy sauce, rice vinegar, honey, ginger, and sesame oil. Set aside so the flavors meld.

Mix the dry ingredients. In a bowl, whisk flour, cornstarch, baking powder, and salt. Keep this bowl in the fridge for 5 minutes to chill, if you can.

Make the tempura batter. Add the egg (if using), then pour in the ice-cold sparkling water. Stir gently with chopsticks or a fork until just combined. Leave small lumps. Overmixing makes the coating heavy.

Coat the broccoli. Lightly dust florets with a spoonful of the dry mix or cornstarch to help the batter cling. Dip each piece into the batter, letting excess drip off. Work in batches so the batter stays cold.

Oil the basket and pieces. Lightly spray the air fryer basket. Arrange battered broccoli in a single layer with a little space. Mist the tops with oil for even browning.

Air fry the first side. Cook for 6–7 minutes at 390–400°F. You’re looking for pale golden spots and a firming crust.

Flip and finish. Gently turn the pieces, spray again, and air fry 4–6 more minutes until crisp, light, and golden. Work in batches to avoid crowding.

Season and serve. Sprinkle with salt the moment they come out. Serve hot with dipping sauce and lemon wedges if you like.