Fried Chicken Style Oyster Mushrooms
Serve the Korean-Style Crispy Fried Oyster Mushrooms as a delicious appetizer or as part of a Korean-inspired meal.
These delectable mushrooms are best enjoyed while still hot and crispy, offering a delightful fusion of textures and bold Korean flavors.
1 pound fresh oyster mushrooms, cleaned and trimmed
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp salt
1 tsp cayenne pepper
1/4 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 cup cold sparkling water (or cold water with carbonation)
Vegetable oil, for frying
Prepare the Fried Oyster Mushrooms:
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, cayenne pepper, salt, and black pepper.
Pour the cold sparkling water (or cold water with carbonation) into the dry mixture and stir until you have a smooth batter with no lumps.
Heat the Vegetable Oil:
In a deep saucepan or a deep fryer, heat enough vegetable oil to deep fry the oyster mushrooms. Heat the oil to 350°F (175°C).
Coat and Fry the Oyster Mushrooms:
Dip each oyster mushroom into the batter, making sure it's coated on all sides.
Carefully place the battered mushrooms into the hot oil, a few at a time, to avoid overcrowding the pan.
Fry the mushrooms until they are golden brown and crispy, about 2-3 minutes per batch.
Use a slotted spoon to remove the fried mushrooms from the oil and place them on a plate lined with paper towels to drain any excess oil.