Vegan Taiwanese Popcorn Chicken (Mushroom Version)

Ingredients

• 1 lb Oyster Mushrooms
• 1/2 cup Tapioca Starch
• 1/4 cup Rice Flour
• 1 tsp Baking Powder
• 1 tsp Garlic Powder
• 1/2 tsp White Pepper
• 1/2 tsp Salt
• 2 tbsp Coconut Aminos
• 1 tbsp Rice Wine
• 1 tsp Ginger Juice
• 3 cups Vegetable Oil (for frying)

Instructions

1. 1Tear the oyster mushrooms into bite-sized pieces.
2. 2In a bowl, mix coconut aminos, rice wine, and ginger juice. Add the mushrooms and marinate for at least 20 minutes.
3. 3In a separate bowl, combine tapioca starch, rice flour, baking powder, garlic powder, white pepper, and salt.
4. 4Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. 5Dredge the marinated mushrooms in the dry mixture, ensuring they are fully coated.
6. 6Fry the mushrooms in batches for 2-3 minutes, or until golden brown and crispy.
7. 7Remove the mushrooms with a slotted spoon and drain on paper towels. Serve hot.

Substitutions

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