Crispy and juicy vegan lemon 'chicken' - made from mushrooms

By WoonHeng · 40 min

Ingredients

Instructions

1. Clean the mushrooms with a brush or paper towel to remove debris.
2. Bring a wok or large skillet of water with ¼–½ teaspoon salt to a boil. Cook the mushrooms about 10 minutes until the outer layer is glossy, then move them to an ice water bath to stop cooking.
3. Pat the mushrooms dry, squeezing gently if needed.
4. Mix soy sauce, vegan oyster sauce and white pepper in a large shallow plate.
5. Slit each mushroom from cap to stem and slice it in a spiral, like peeling an apple, into a 1 cm thick cutlet. Score both sides lightly.
6. Rub both sides of the cutlets well with the marinade and leave them for 15–20 minutes.
7. Whisk the tempura batter mix with water until no large lumps remain.
8. Heat 5–6 cups of oil in a large wok to about 350°F. Dip a cutlet in the batter and slide it gently into the oil. Fry about 8–10 minutes, turning as needed, until golden brown on both sides.
9. Drain the cutlets on a rack to cool slightly before cutting.
10. Whisk the sauce ingredients in a bowl (not the lemon slices) until the sugar dissolves. Heat in a small skillet and bring to a boil, then add the lemon slices and cook until it thickens, which happens once large bubbles appear.
11. Turn off the heat, spoon the sauce over the cut cutlets, and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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