Vegan Taiwanese Popcorn Chicken (Salt & Pepper)
Crispy, bite-sized vegan popcorn chicken seasoned with salt and pepper. A delicious and addictive dairy-free snack or lunch.
Ingredients
- about 450 g Oyster Mushrooms
- 1/2 cup Cornstarch
- 1/4 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 cups Vegetable Oil
- 1/2 cup Vegan Mayonnaise
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut oyster mushrooms into bite-sized pieces.
- 2In a bowl, combine cornstarch, flour, baking powder, salt, black pepper, garlic powder, and onion powder.
- 3Toss oyster mushrooms in the mixture until well coated.
- 4Heat vegetable oil in a deep fryer or large pot to 175°C.
- 5Fry oyster mushrooms in batches until golden brown and crispy, about 3-5 minutes.
- 6Remove from oil and drain on paper towels.
- 7Serve hot with vegan mayonnaise for dipping.
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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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