Vegan Taiwanese Popcorn Chicken (using King Oyster Mushrooms)

Ingredients

• 1 lb King Oyster Mushrooms
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Wine
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon White Pepper
• 1/4 teaspoon Five-Spice Powder
• 1/2 cup Cornstarch
• 1/4 cup All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 2 cups Vegetable Oil
• 1/4 cup Basil Leaves

Instructions

1. 1Slice the king oyster mushrooms into 1/2-inch thick rounds. Score the surface of the mushrooms in a crosshatch pattern.
2. 2In a bowl, combine soy sauce, rice wine, garlic, ginger, white pepper, and five-spice powder. Add the mushrooms and marinate for 15 minutes.
3. 3In another bowl, combine cornstarch, all-purpose flour, and baking powder.
4. 4Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. 5Dredge the marinated mushrooms in the cornstarch mixture, shaking off any excess.
6. 6Fry the mushrooms in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
7. 7Garnish with fresh basil leaves and serve immediately.

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