Name: Taiwanese Popcorn Mushroom
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 0.5 lb of Fresh Oyster Mushroom; 2.5 Tbsp of Soy Sauce; 2 Minced Garlic ~ 1 tbsp; 1 Tbsp of Five Spice Powder; One Large Egg; 3.5 Tbsp of Rice Flour; 1.5 Cup of Thai Basil; 2 Cup of Tapioca Starch

Taiwanese Popcorn Mushroom (CRISPY & JUICY!)

Are you ready for this game-changer? My Vegetarian Taiwanese Popcorn “Chicken” might beat traditional chicken for me!

Attention all Taiwanese Food lovers, you NEED to try this CRISPY Taiwanese Popcorn Mushroom because it will blow your mind.

Super crispy, juicy, and flavourful deep-fried mushroom oyster is easy to make at home and the perfect party snack that your guest will love.

Taiwanese Popcorn Mushroom is Gluten-free, vegetarian-friendly, and INSANELY delicious (this is coming from a meat lover too!)

I had a dream about these Taiwanese Popcorn Mushrooms, and the next day, I woke up and instantly started recipe testing in my kitchen.

There is a similar deep-fried mushroom dish in Taiwan street food, but I wanted to make the recipe comparable to Taiwanese Popcorn Chicken.

After a few trials and errors, this recipe will be my new go-to party recipe to serve.

After deep frying Oyster Mushroom, Enoki Mushroom, Shiitake Mushroom, King Oyster Mushroom, and Shemiji Mushroom, I can confirm the winner for Taiwanese Popcorn Mushroom is for sure Oyster Mushroom.

It has the most “meat-like” texture, and after squeezing out all the excess water, it leaves the mushroom with both juicy and crispy textures.

I am using rice flour batter and tapioca starch for the perfect light and crunchy outer layer.

The key to a delicious Taiwanese Popcorn Mushroom is the seasoning.

I use traditional Popcorn Chicken condiments such as soy sauce, minced garlic, five-spice powder, and white pepper to marinate.

And to finish off, I am using the classic Taiwanese seasoning salt to have a slight spicy kick at the end.

I am using a mixture of chili powder, paprika, five-spice powder, white pepper, garlic powder, and salt. Depending on how spicy, salty, and garlic you want, you can adjust these seasonings to your liking.

Do you want more Taiwanese VEGETARIAN street food recipes? Here are some of my go-to secret recipes that you will LOVE!

Ingredients

0.5 lb of Fresh Oyster Mushroom
2.5 Tbsp of Soy Sauce
2 Minced Garlic ~ 1 tbsp
1 Tbsp of Five Spice Powder
One Large Egg
3.5 Tbsp of Rice Flour
1.5 Cup of Thai Basil
2 Cup of Tapioca Starch

Seasoning Mix – chili powder, paprika, five-spice powder, white pepper, garlic powder, and salt

Wash the Oyster Mushroom and squeeze out all the excess water. The mushroom should have a rough texture after squeezing.
Marinate the mushroom with soy sauce, minced garlic, and Five Spice Powder for 10 minutes.
After 10 minutes, add in 3.5 tbsp of rice flour and one egg and mix. You want a wet batter consistency.
Coat the mushroom with Tapioca Starch and let it sit for 5-7 minutes to prevent the coating from falling off.
In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add in the mushroom and fry for 3-4 minutes or until crispy and golden brown.
Add in the Thai basil and try for another 1-2 minutes on high heat. Remove and rest on paper towel.
Sprinkle a generous amount of seasoning mix, toss and enjoy!

5 from 1 vote