Vegan Chicken 65 (Mushroom 65)

Vegan Chicken 65 (Mushroom 65), Oyster Mushrooms deep fried in a spicy batter then coated in a spicy and tangy sauce.

Ingredients of Note

We regularly use Oyster Mushrooms when veganising fried chicken recipes. Their umami-rich taste and great texture are perfect. They are becoming easier to find in supermarkets as they start stocking more vegan foods.

Kashmiri Chilli Powder is not used for its heat but used for its wonderful flavour and deep red colour. If you can’t find Kashmiri chilli powder don’t just swap one-for-one with an alternative chilli powder as this could make the dish very spicy. Instead swap for sweet paprika for the colour and a small amount of chilli powder if some spice is desired.

Curry Leaves give this dish that authentic Indian restaurant flavour to the dish. They can usually be found in large supermarkets or your local Indian store. If you can’t find them just omit them from the recipe.

Serving Vegan Chicken 65 (Mushroom 65)

These mushrooms are great as a side dish for an Indian feast or served with a vegan yoghurt dip as a quick snack or lunch.

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Vegan ‘Chicken’ 65 (Mushroom 65)

Oyster Mushrooms deep fried in a spicy batter then coated in a spicy and tangy sauce.

5 from 1 vote

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine Indian

Servings 2

Ingredients

  

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Oyster Mushrooms

• 150 g oyster mushrooms
• 1 tablespoon vegetable oil
• 2 cloves garlic minced
• 15 g ginger minced
• 4 curry leaves very finely chopped
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked black pepper
• 1 teaspoon Kashmiri chilli powder
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric powder
• 2 tablespoons cornflour (cornstarch)
• 2 tablespoons all-purpose flour
• 3 tablespoons water
• Juice of half a lemon
• Oil for deep frying

Sauce

• 1 tablespoon vegetable oil
• ½ teaspoon black mustard seeds
• ½ teaspoon cumin seeds
• 2 cloves garlic minced
• 1 or 2 small green chillies minced
• 3 curry leaves
• 1 tablespoon tomato purée
• Juice of half a lemon
• 3 tablespoons water
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

Instructions

 

Oyster Mushrooms

• Clean then tear the mushrooms into bite-sized pieces.
• Add all the mushrooms to a mixing bowl then sprinkle over the following; vegetable oil, garlic, ginger, curry leaves, salt, black pepper, Kashmiri chilli powder, ground cumin and turmeric. Mix everything together so that the mushrooms are evenly coated in the spices.
• Sift in the cornflour and the all-purpose flour into the bowl with the mushrooms. Add the lemon juice and the water. Mix well so that the flours and liquids form a batter and evenly coat the mushrooms.
• Heat enough oil in a heavy-bottomed pan to deep fry the mushrooms. Heat to a temperature of 180°C(360°F). Make sure to keep an eye on the temperature and stay safe.
• Once the oil is hot enough, carefully add the mushrooms in batches. Cook until they are golden and crispy all over, around 4 minutes.
• They might stick together in the mixing bowl so separate before adding to the oil. Don’t add too much to the oil as this will make the temperature of the oil drop. Try to keep a consistent temperature turning the heat up or down as needed.
• Once all the mushrooms have been fried, drain excess oil from them on a clean paper towel and make sure to turn off the heat.

Sauce

• Heat the oil in a clean pan over medium heat. Once hot add the mustard seeds and the cumin seeds and cook until they begin to pop, around 30 seconds.
• Add the minced garlic, green chillies and curry leaves. Cook until the garlic is just starting to pick up a golden colour then quickly add the tomato purée and lemon juice to cool the pan down and stop the garlic from burning. Cook the tomato puree until bubbling then add the water and mix to make a sauce.
• Taste and adjust the seasoning. We added ¼ teaspoon of salt and black pepper.
• Once you are happy with the seasoning and you are ready to serve, place the mushrooms in the pot and mix to coat them evenly in the sauce.

Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!