Description
If you’re looking for the ultimate crispy vegan snack, these enoki mushrooms inspired by Taiwanese popcorn chicken are about to become your new obsession. Thin clusters of enoki mushrooms are marinated, lightly coated, fried until golden crispy, then tossed with garlic, chili, and fragrant Thai basil for the perfect savory bite.
They’re crunchy, addictive, and surprisingly easy to make at home.
Ingredients
Units
Scale
Main
- 400g enoki mushrooms
- Oil for frying
Marinade
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp white pepper
- 1 tsp five spice powder
Coating
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- Pinch of salt
Aromatics
- 3 cloves garlic, chopped
- 1 red chili, sliced
- Small handful Thai basil
Finishing Spice
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/4 tsp five spice powder
- Optional: chili powder
Instructions
- Prepare the Enoki Mushrooms: Trim off the root ends of the enoki mushrooms and gently separate them into small clusters.
- Marinate: In a bowl, combine soy sauce, sugar, white pepper, and five-spice powder. Toss the enoki mushrooms in the marinade and let sit for 5–10 minutes.
- Coat: Mix cornstarch, flour, and salt in a separate bowl. Lightly coat the marinated mushrooms until evenly covered.
- Fry: Heat oil in a pan over medium-high heat. Fry the enoki mushrooms in small batches for 2–3 minutes, or until golden and crispy.
- Transfer to a wire rack or paper towel-lined plate.
- Prepare the Aromatics: In the same pan, fry the garlic and chili until fragrant. Add Thai basil and cook briefly until crispy.
- Finish: In a big bowl, add the fried enoki mushrooms, finishing spice, fried Thai basil, garlic and chili and toss everything together. Serve immediately!
Notes
- Don’t overcrowd the pan while frying
- Keep the coating light for a delicate crispy texture
- Fry the Thai basil carefully as it crisps quickly
- Serve immediately for maximum crunch
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack, Appetizer
- Method: deep frying
- Cuisine: Taiwanese