Vegan Korean Fried Chicken Nuggets

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Mary Kim

Ingredients

Dry Dredge

  • Flour
    1 : 1 : 1 ratio
  • Cornstarch
    1 : 1 : 1 ratio
  • Panko
    1 : 1 : 1 ratio

Seasoning

  • 1
    tbsp Sugar
  • 2
    tbsp Ketchup
  • 2
    King oyster mushrooms
  • 2
    tbsp Gochujang
  • 1
    tbsp Cornstarch
  • 2
    tbsp Ketchup
  • 1
    tbsp Garlic powder
  • 1
    tbsp Soy sauce
  • 1
    tbsp Flour

Instructions

1
Prepare Mushrooms -Slice mushrooms into 1/2” slices and sweat them. Set aside for a little while -Squeeze out extra liquid and pat dry
2
Season Mushrooms - Add gochujang, ketchup, honey, garlic powder, soy sauce, sugar, flour, and cornstarch to your mushroom mixture
3
Frying - Add mushrooms one at a time and fry at around 360F - When the mushrooms have a good brown crust, remove and cool on rack - Eat immediately
Mary Kim's avatar
Prepare Mushrooms -Slice mushrooms into 1/2” slices and sweat them. Set aside for a little while -Squeeze out extra liquid and pat dry