Preheat the oven to 400ºF. Line a rimmed baking sheet with foil and then set an oven-safe cooling rack inside the baking sheet. Mist with olive oil or nonstick cooking spray and set aside.
For the broccoli poppers:
In a small bowl, beat together the eggs and milk. In a shallow dish, mix together the flour, bread crumbs, garlic powder, salt and basil. Working a few pieces at a time, dip the broccoli into the egg mixture, shake off the excess, then place in the breadcrumb mixture, tossing to coat. Place on the prepared baking sheet in a single layer. Once all the broccoli is on the baking sheet, mist lightly with olive oil or nonstick spray.
Bake for about 15 to 20 minutes, until the coating is lightly golden and the broccoli is tender (but still a touch crisp). Remove from the oven and let cool for 5 minutes. Transfer to a serving dish or platter and sprinkle with the peanuts and green onion.
For the honey-sriracha dipping sauce:
In a small bowl, whisk together all the ingredients for the sauce. Taste and adjust with additional sriracha, if needed.
Serve the broccoli with the sauce on the side for dipping. Store any extra sauce in an airtight container in the refrigerator.