Description
Crispy Chili Garlic Mushrooms are a bold and flavorful Indo-Chinese appetizer made with golden-fried button mushrooms tossed in a spicy and garlicky sauce. This vegan dish offers a perfect balance of crunch, heat, and umami, making it an ideal crowd-pleaser for parties or as a delicious side dish.
Ingredients
Scale
Mushroom Batter and Frying
- 200g button mushrooms, cleaned and halved
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 tsp black pepper
- 1/4 tsp salt
- Water, as needed for batter
- Oil for deep frying
Sauce
- 1 tbsp oil
- 1 tbsp finely chopped garlic
- 1–2 dried red chilies (or chili flakes)
- 2 tbsp chopped spring onions (white and green parts)
- 1 tbsp soy sauce
- 1 tbsp chili sauce
- 1 tsp vinegar
- 1 tsp sugar
- 2 tbsp water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Salt to taste
- Chopped spring onion greens for garnish
Instructions
- Prepare the batter: In a bowl, combine cornstarch, all-purpose flour, black pepper, and salt. Gradually add water and whisk until a thick, smooth batter forms that will coat the mushrooms evenly.
- Batter the mushrooms: Dip the halved, cleaned mushrooms into the prepared batter, ensuring each piece is fully coated. Shake off any excess batter gently.
- Deep fry mushrooms: Heat oil in a deep pan or wok over medium-high heat. Fry the battered mushrooms in batches until they turn golden brown and crisp on the outside, which should take about 3-4 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Prepare the sauce: In a separate wok or pan, heat 1 tablespoon of oil over medium heat. Add the finely chopped garlic and dried red chilies; sauté until aromatic, about 30 seconds to 1 minute, taking care not to burn the garlic.
- Add aromatics: Stir in the chopped spring onions (both white and green parts) and cook for another minute to soften and release their flavor.
- Incorporate sauces and flavorings: Add soy sauce, chili sauce, vinegar, sugar, and 2 tablespoons of water to the pan. Stir well and let the mixture simmer for 1-2 minutes to blend the flavors.
- Thicken the sauce: Pour in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) while stirring continuously until the sauce thickens to a glossy consistency, about 1 minute.
- Toss mushrooms in sauce: Add the fried crispy mushrooms into the sauce and toss quickly but gently to coat them evenly without breaking their crunch. Cook together for 30 seconds to combine flavors.
- Garnish and serve: Transfer the coated mushrooms to a serving dish. Garnish with chopped spring onion greens and serve immediately to enjoy the crispy texture at its best.
Notes
- For extra crispiness, you can double-fry the mushrooms by frying them once until lightly golden, draining, and then frying again until deep golden and crispy.
- Adjust the amount of chili sauce and dried chilies to match your preferred spice level.
- Serve immediately after tossing in sauce to retain the crisp texture of the mushrooms.
- Use fresh button mushrooms and avoid soaking them in water to prevent sogginess.
