Vegan Taiwanese Popcorn Chicken (Salt and Pepper)

Ingredients

• about 450 g Oyster mushrooms
• 1/2 cup All-purpose flour
• 1/4 cup Cornstarch
• 1 tsp Garlic powder
• 1/2 tsp White pepper
• 1 tsp Salt
• 2 cups Vegetable oil
• 1/2 cup Fresh basil leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the oyster mushrooms by cutting them into bite-sized pieces, about 2.54 cm in size.
2. 2In a medium bowl, combine the 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1/2 tsp white pepper, and 1 tsp salt. Whisk these dry ingredients together until evenly mixed.
3. 3Add the prepared oyster mushroom pieces to the bowl with the flour mixture. Toss them gently until each piece is fully coated.
4. 4Pour the 2 cups vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
5. 5Carefully add the coated mushrooms to the hot oil in batches, making sure not to overcrowd the pot. Fry for 3-5 minutes, or until the mushrooms are golden brown and crispy. Use a slotted spoon to remove them from the oil.
6. 6Place the fried mushrooms onto a plate lined with paper towels to absorb any excess oil. Let them rest for 1 minute.
7. 7In the same hot oil, carefully add the 1/2 cup fresh basil leaves. Fry for about 30 seconds, or until they become crispy. Quickly remove them with a slotted spoon.
8. 8Transfer the fried mushrooms to a clean bowl. Add the crispy basil leaves to the bowl and toss everything together gently to combine. Serve immediately.

Related Guides