Vegan Korean Fried “Chicken”

Mon, 22 July 2024

Ingredients :

 

For the Oyster Mushroom:

- 450 grams oyster mushrooms, cut into pieces

- 100g plain flour 

- 200ml plant-based milk 

-juice of half a lemon

- 100 grams panko breadcrumbs 

-1tsp garlic powder 

- 1tsp onion powder 

-Salt and pepper

- Oil for frying 

 

For the Korean Sauce:

- 3tbsp gouchugang 

- 2tbsp soy sauce 

- 2tbsp maple syrup 

-1tbsp rice vinegar 

- 2 cloves garlic, chopped 

- grated ginger 

 

To serve:

-burger buns or wraps

-vegan mayo 

-dressed salad

-tomato

 

Method:

 - In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, salt and black pepper to create a batter. 

 - Dip each oyster mushroom piece into the batter, ensuring it is well-coated, then roll it in the panko breadcrumbs until thoroughly coated. 

 - Heat the oil in a deep pan or fryer to 175°C (350°F). 

 - Fry the coated mushrooms in batches until golden brown and crispy, about 3-4 minutes per batch. 

 

 - In a small saucepan, combine the gochujang, soy sauce, maple syrup, rice vinegar, garlic, and grated ginger. 

 - Cook over medium heat, stirring frequently, until the sauce is well combined and heated through, about 3-4 minutes. 

 

 - Toss the fried oyster mushrooms in the Korean sauce until well coated.  

- Serve up on the buns or wraps as desired.