Taiwanese-Style Popcorn Mushrooms are a delicious street food-inspired dish that transforms ordinary mushrooms into crispy, savory bites. This vegan adaptation maintains all the wonderful textures and flavors of the original while being plant-based and gluten-free. The mushrooms are coated in a seasoned batter and fried until golden, creating a crunchy exterior while keeping the inside tender and juicy.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Medium
Ingredients:
- 1 pound king oyster mushrooms (or button mushrooms)
- 1 cup rice flour (gluten-free)
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold sparkling water
- 2 tablespoons soy sauce (gluten-free tamari)
- Vegetable oil for frying
Seasoning Mix:
- 1 tablespoon white pepper powder
- 1 teaspoon five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- Optional: chili powder to taste
Directions:
- Prepare the Mushrooms:
- Clean mushrooms thoroughly
- Cut into 1-inch bite-sized pieces
- Pat dry with paper towels
- Make the Batter:
- In a large bowl, combine rice flour, cornstarch, and baking powder
- Gradually whisk in cold sparkling water and tamari
- Mix until smooth but don’t overmix
- Consistency should be like thick pancake batter
- Prepare the Seasoning:
- Mix all seasoning ingredients in a small bowl
- Set aside
- Frying Process:
- Heat oil in a deep pot to 350°F (175°C)
- Dip mushroom pieces in batter
- Fry in batches for 3-4 minutes until golden brown
- Don’t overcrowd the pot
- Finishing:
- Remove with a slotted spoon
- Drain on paper towels
- While hot, sprinkle generously with seasoning mix
- Toss to coat evenly
Serving Suggestions:
- Serve immediately while hot and crispy
- Pair with vegan mayo or sweet chili sauce
- Garnish with fresh scallions or cilantro
- Great as an appetizer or side dish
Storage Tips:
- Best consumed immediately
- Can be reheated in an oven at 350°F for 5-7 minutes
- Store leftovers in an airtight container for up to 2 days
Recipe Notes:
- Ensure mushrooms are completely dry before battering
- Maintain oil temperature between 350-375°F for optimal crispiness
- Don’t skip the sparkling water – it creates extra crispiness
- Adjust seasoning mix to your taste preferences
- For extra crunch, double-coat the mushrooms in batter
This recipe offers a healthier alternative to traditional popcorn chicken while delivering amazing flavor and texture. The combination of seasonings gives it an authentic Taiwanese street food taste while keeping it completely plant-based and gluten-free.
