Korean Fried 'Chicken'
These spicy, juicy Korean Fried 'Chicken' is made with lion's mane mushrooms and a sweet & savoury korean inspired sauce.
Servings: 6
Ingredients
- 300 g lion's mane mushrooms
- 1.5 cups all-purpose flour
- 2 tbsp corn starch
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup oat milk add more to get a thick batter
Sauce
- 1 tbsp sesame oil
- 2 stalks scallions white part
- 1 clove diced garlic
- 1 tsp minced ginger
- 1 tbsp gochujang
- 1.5 tbsp ketchup
- 2 tsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp maple syrup
- splash of water
Garnish
- scallions green part
- toasted sesame seeds
Instructions
- Clean and trim the lion's mane mushrooms, removing any tough stems. Break apart the mushrooms into small, sizeable chunks.
- In a bowl, combine all ingredients for the batter - flour, corn starch, spices, salt and black pepper. Mix together with whisk.
- Add oat milk slowly to the batter until you get a thick and smooth batter (not too thick and not runny).
- Heat oil in a pan and make sure there's enough oil for the mushrooms to be fully submerged.
- Coat the mushrooms in the batter and carefully place into oil. The oil must immediately start sizzling.
- Keep a close eye and fry mushrooms until golden brown. As you're frying all the mushrooms, you can start on the sauce.
- To a separate pan, add sesame oil and heat up. Add the white part of scallions and saute.
- Then add sliced garlic and minced ginger. Saute until aromatic.
- Add gochujang, ketchup, rice wine vinegar, soy sauce and maple syrup. Add a splash of water to loosen the sauce.
- Add the fried mushrooms back in and serve immediately with toasted sesame seeds and scallions. Enjoy!