Vegan Taiwanese Popcorn Chicken (Mushroom Version)
Crispy and savory vegan 'popcorn chicken' made with bite-sized pieces of oyster mushrooms. Marinated in a soy-free sauce and deep-fried to golden perfection.
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Ingredients
- about 450 g 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)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Tear the oyster mushrooms into bite-sized pieces.
- 2In a bowl, mix coconut aminos, rice wine, and ginger juice. Add the mushrooms and marinate for at least 20 minutes.
- 3In a separate bowl, combine tapioca starch, rice flour, baking powder, garlic powder, white pepper, and salt.
- 4Heat vegetable oil in a deep fryer or large pot to 175°C.
- 5Dredge the marinated mushrooms in the dry mixture, ensuring they are fully coated.
- 6Fry the mushrooms in batches for 2-3 minutes, or until golden brown and crispy.
- 7Remove the mushrooms with a slotted spoon and drain on paper towels. Serve hot.
Substitutions
Soy Sauce → Coconut Aminos
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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