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LEARN HOW TO MAKE CRISPY FRIED OYSTER MUSHROOMS THAT TASTE LIKE VEGAN FRIED CHICKEN(ISH)

LAY HO MA (how's it going in Cantonese)! This recipe is so incredibly crispy and delicious, you'll fry out of this world ;) Join me in this episode and learn how to make an addictive crispy fried oyster mushroom recipe that looks and tastes like fried chicken (sort of). Let's begin

Ingredients:
150g oyster mushrooms
1 1/2 cup flour
3/4 cups almond milk (   • Almond Milk Recipe SO FROTHY, Hipster...  )
1/2 tbsp apple cider vinegar
2 tsp salt
pepper to taste
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cinnamon
1/4 cup chickpea mayo (   • THICK vegan Mayo Recipe made from CHI...  )
12 tbsp sriracha
2 cups avocado oil
few sprigs parsley
lemon wedges to serve

Directions:
1. Set up your work station with 2 plates and add 1 cup of flour onto one of the plates. Stir the apple cider vinegar into the almond milk and let it sit for a couple of minutes
2. Add 1/2 cup flour to another plate, season with salt, and pour in the almond milk. Whisk to dissolve the flour. Then, add a generous pinch of salt to the other plate followed by some pepper, oregano, onion powder, garlic powder, smoked paprika, cumin, and cinnamon. Mix to combine
3. Coat the oyster mushrooms in the dry mix, then in the wet mix, and again in the dry mix (replenish the flour or almond milk as needed). Repeat until all of the oyster mushrooms are coated
4. Make the dipping sauce by mixing together the chickpea mayo and sriracha
5. Pour the avocado oil into a frying pan and heat up on medium heat for 23min. Stick a bamboo chopstick into the oil, if there are a lot of fast moving bubbles, it's ready
6. Carefully place in the oyster mushrooms. Fry in small batches to prevent overcrowding the pan. Cook for 34min. Flip the mushrooms over and cook for another couple of minutes
7. Carefully transfer the fried mushrooms onto a cooling rack and let them rest for a minute or so before serving
8. Serve with a sprinkle of salt, chopped parsley, and some lemon wedges

*When you're sure the oil is cool, you can strain it out and reuse


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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