Empty My Fridge
Vegan “Chicken” Sandwich
Ingredients
- Oyster mushroom150 g
- Flour1 ½ cups
- Paprika powder1 ½ tsp
- Garlic powder1 ½ tsp
- Onion powder1 ½ tsp
- Turmeric · powder1 tsp
- Cayenne pepper¼ tsp
- Salt1 tsp
- Cracked pepper
- Oil for frying · ive used canola oil
- Apple cider vinegar
- Sriracha sauce
Instructions
- Wipe the oyster mushrooms with a damp paper towel to clean off any dirt.
- In a large bowl, mix the flour with all the spices until evenly combined.
- In a second bowl, whisk 1/3 cup of the flour mixture with 3/4 cup of water until smooth.
- Dip each mushroom in the wet batter, then in the flour mixture. Double coat each one: back into the batter, then back into the flour, making sure it is fully covered in flour.
- Heat oil in a pot over high heat. Carefully fry the mushrooms in small batches, one at a time, without overcrowding the pot. Fry for a few minutes until golden on all sides.
- Move the mushrooms to paper towels to drain off excess oil, then transfer to a cooling rack to stay crispy until everything is cooked.
Summarized from Cooking With Ayeh's video. Watch it for the details.
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