Crispy Vegan “Chicken” as a healthy snackCourse: Snacks
1/2 a pound of oyster mushrooms (nicely cleaned)
1/3 cup + 1 tbsp self raising white flour (can use whole wheat)
2 heaping tbsp rice flour
1 tbsp corn starch
1 tsp garlic powder
1/2 tsp chili powder
1 tsp korean spice mix (or use dry jerk chicken seasoning)
1/2 cup + 2-3 tbsp water
salt per taste
1/2 cup panko bread crumbs (fine or with texture, I used fine)
Avocado oil spray (5-6 sprays on each side)
2 tbsp chopped green onions
Tofu sriracha mayo (recipe here) as a dipping sauce or use any other
- Carefully wash and dry Oyster mushrooms with a clean kitchen towel. Drain out excess water. Then carefully break into bite size pieces. Keep aside.
- In a bowl, prepare your batter by tossing all the ingredients except bread crumbs. Mix nicely. In another bowl, add bread crumbs.
- Now dip each mushroom one by one into batter and then into bread crumbs. Line them carefully on an air fryer tray or baking tray. Spray with avocado oil (about 4-5) on top layer and air fry at 400 F for about 15-18 minutes. Make sure to flip half way through (spray with avocado oil again on the other side) and continue air frying. Once done serve it with your favorite dipping sauce and enjoy!