Crispy Fried King Oyster Mushrooms (Vegan Chicken)
Crispy fried king oyster mushrooms with a seasoned, golden coating and tender, meaty centre. These Southern-style vegan chicken strips are double-coated and deep-fried for a crunchy finish.
Ingredients
Mushrooms
- 200 g king oyster mushrooms
Wet Batter
- 120 g plain flour all-purpose flour
- 40 g cornflour cornstarch
- 250 –290 ml cold sparkling water
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
Dry Coating
- 200 g plain flour all-purpose flour
- 60 g cornflour cornstarch
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cayenne pepper optional
- 1 tsp salt
- ½ tsp freshly ground black pepper
For Frying
- neutral oil such as sunflower or rapeseed (canola) oil, enough for a depth of 4–5 cm
Instructions
- Wipe the king oyster mushrooms clean, trim any dry ends and tear them lengthways into irregular strips approximately 1.5–2 cm thick.
- Combine the plain flour, cornflour and all the dry coating seasonings in a wide, shallow bowl. Mix thoroughly.
- In a separate bowl, whisk together the flour, cornflour, paprika, garlic powder, onion powder and salt. Gradually add 250 ml of cold sparkling water, whisking until smooth. Add the remaining water as needed to make a thick but pourable batter that coats the mushroom strips.
- Dip each mushroom strip into the wet batter, allowing excess to drip off, then press it into the seasoned flour. Dip it into the wet batter again, followed by a second coating of seasoned flour. Press gently to create an uneven, textured surface.
- Pour the frying oil into a deep, heavy-bottomed saucepan, ensuring the pan is no more than one-third full. Heat to 170–180°C (340–355°F).
- Carefully add a few coated mushroom strips to the hot oil, without overcrowding the pan. Fry for approximately 5–7 minutes, turning occasionally, until golden brown and crisp. Maintain the oil temperature throughout frying.
- Transfer the fried mushrooms to a wire rack set over a baking tray. Allow excess oil to drain, then serve immediately with your preferred dipping sauce.
Notes
- Coating quantities: These include the additional batter and flour needed during recipe testing. Some coating will remain unused; this allows enough for double-coating all the mushrooms.
- Sparkling water: Use chilled sparkling water. Ordinary cold water can be substituted.
- Oil temperature: Keep the oil between 170°C and 180°C to prevent the coating becoming greasy or browning too quickly.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Air fry at 180°C for 5–7 minutes or bake at 200°C for 10–15 minutes until thoroughly heated and crisp