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–+ servings
chicken fried mushroom

Vegan Korean Fried "Chicken"

Joanne Molinaro
An alternative to regular fried chicken for anyone who wants all the flavor without the meat! Whether you're vegan or just like food, this is an absolute CROWD PLEASER!!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Korean
Servings 5 pieces

Ingredients
  

  • 1 cup soy milk
  • 1/2 lemon
  • 1 tbsp soy sauce
  • 5 pieces king oyster mushroom
  • Oil, for frying

Spicy Dredging Mix

  • 1 cup all purpose flour
  • 1/4 cup panko bread crumbs
  • 1 tbsp gochugaru
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder

Instructions
 

  • Squeeze half a lemon into your soy milk, along with the soy sauce. This is your vegan buttermilk.
  • Clean your mushrooms. Place them in the vegan buttermilk and set it aside.
  • Mix together all the dredging ingredients.
    dredge mix
  • Heat your oil to about 350°F. If you don't have a thermometer, drop a panko crumb into the oil and if it immediately bobs to the surface, your oil is ready to cook in.
  • When your oil is hot, take a mushroom piece covered in vegan buttermilk and drop it into the dredging bowl. Make sure to pack the dredging mix into the mushroom. Then gently shake off any excess before dropping it carefully into the hot oil.
  • Add more pieces without crowding your pan. Cook each piece until both sides are deep golden brown, about 2 to 3 minutes on each side. Remove from oil and gently shake off any excess oil.
Keyword fried chicken, fried mushrooms, korean fried chicken
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