A vegan version of Korean fried chicken, using oyster mushroom as a plant-based substitute. Classic comfort food to enjoy with soju and K-drama. This recipe makes two variations: one crunchy and one with a sticky, sweet and spicy glaze.
- 300 g oyster mushroom
- oil to fry
- 1/2 cup all-purpose flour
- 2 tbsp baking powder
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika powder
- 1 tsp gochugaru (Korean red pepper flakes)
- 1/2 cup plant milk (I used soy)
- Juice from 1/4 a lime/lemon
- 1 tbsp gochujang (Korean chili pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sugar (sub with agave/maple syrup)
- 1 tbsp rice vinegar
- minced garlic and ginger (I used 3 cloves of garlic and 1 thumb-sized piece of ginger, feel free to use more or less)
- chopped green onions
- sesame seeds
Coating the Oyster mushroom
- Wash and dry the oyster mushroom. Separate the mushroom into bunches.
- Combine the ingredients to make the flour mix and vegan buttermilk.
- Coat the mushroom bunches into the flour mixture, then transfer to the buttermilk and back to the flour mix.
Fry the Oyster mushroom
- In a pot/pan, add a generous amount of cooking oil, when it's hot enough add the oyster mushroom pieces. Make sure the pan/pot is not overcrowded. Fry until golden and crispy then drain off the excess oil on a paper/ wire rack.
- Make the gochujang sauce by combining the gochujang, soy sauce, sugar, vinegar, minced garlic and ginger.
- When all the mushroom pieces are fried, add the sauce to half of the oyster mushroom, mix well to combine. Sprinkle a pint of salt on the remaining batch.
Make sure to pour the Gochujang sauce on top of the mushrooms right after deep frying, the longer you wait, the coating with come off.
Serve hot and fresh so it’s still crunchy.
- Category: Main Course
- Cuisine: Korean
Keywords: comfort food, fried chicken, Korean recipes, oyster mushroom, vegan