This is a vegan version of a Taiwanese street food-“popcorn chicken”, here we substitute chicken with king oyster mushroom(which is a good alternative for chicken in general).
This popcorn mushroom is delicious and easy to make, and the perfect snack for a movie/game night at home😋
Popcorn Mushroom 鹹酥杏鮑菇
Ingredients
- 3 King Oyster Mushroom
- 150 g Sweet Potato Starch(地瓜粉)
- 30 g Potato/Corn Starch
- 2 tbsp Soy Sauce
- 1 tsp Salt
- 1 tbsp Cooking Wine
- 3 Cloves Garlic
- 50 ml Sparkling Water
- 1 tbsp Sichuan Pepper Salt(椒鹽
- ½ tsp Chinese 5 spices(五香粉)
- Oil
- 2 Stalks Taiwanese Basil(九層塔) optional
Instructions
- Cut the king oyster mushrooms into cubes(about 3cm*3cm), cut garlic very very finely. Add salt, soy sauce, cooking wine, 5 spices, garlic to mushroom, mix everything and let it marinate for 30 mins
- Add sweet potato starch and potato/ corn starch, mix well
- Add sparkling water then mix again. Coat every mushroom cube evenly with the starch, let them rest aside for 10 mins.
- Add enough oil to a pot, turn on medium heat. When the oil is hot enough (170-180°C OR 338-356°F), add the mushroom cubes one by one and fry until it’s golden and crispy on the outside, takes about 6-8 mins. Fry the Taiwanese basil for 30s and put it aside.
- Get the mushroom cubes out with a sieve, put them on kitchen paper to absorb the oil, then add 1 tbsp peppercorn salt, mix it well and enjoy
Notes
If you don’t have a kitchen thermometer, you can stick a wood chopstick in the oil and there are many small bubbles forming around the chopstick means the oil is hot enough for frying.
Tried this recipe?Let us know how it was!