Crispy King Oyster Mushroom Garlic Fry
Garlic Fried King Oyster Mushrooms: A Crispy Delight Better Than Fried Chicken!
Are your kids or family members picky eaters who dislike mushrooms? Worry no more! Prepare to be amazed by our ‘King Oyster Mushroom Garlic Fry,’ a dish so delicious it rivals fried chicken. The chewy texture of the king oyster mushrooms, coated in a crispy batter, creates a magical flavor that will convert even the staunchest mushroom hater. This recipe is a secret weapon for parents whose children avoid mushrooms, as it’s so tasty they’ll gobble it up without complaint. While there are a few preparation steps, the cooking process is straightforward, as is typical for fried dishes. Elevate your special occasions or serve as a delightful snack with this irresistible mushroom recipe!
Mushrooms- King oyster mushrooms 500g
- Vegetable oil for deep frying, ample amount
First Batter- Cornstarch 100g
- Soy milk 1/2 cup (approx. 120ml)
- Minced garlic 2 Tbsp
- Soy sauce 3 Tbsp
- Black pepper, a pinch
Second Coating- Whole wheat flour 100g
- Breadcrumbs 3 Tbsp
- Dried parsley flakes 1 Tbsp
Savory Soy Glaze- Soy sauce 2 Tbsp
- Honey 1 Tbsp
- Rice syrup (Jocheong) 1 Tbsp
- Corn syrup (Mulyeot) 1 Tbsp
- Minced garlic 1 Tbsp
- Water 3 Tbsp
Optional Toppings for Extra Crunch- Sliced almonds
- Pumpkin seeds
- Dried cranberries
- Cornstarch 100g
- Soy milk 1/2 cup (approx. 120ml)
- Minced garlic 2 Tbsp
- Soy sauce 3 Tbsp
- Black pepper, a pinch
Second Coating- Whole wheat flour 100g
- Breadcrumbs 3 Tbsp
- Dried parsley flakes 1 Tbsp
Savory Soy Glaze- Soy sauce 2 Tbsp
- Honey 1 Tbsp
- Rice syrup (Jocheong) 1 Tbsp
- Corn syrup (Mulyeot) 1 Tbsp
- Minced garlic 1 Tbsp
- Water 3 Tbsp
Optional Toppings for Extra Crunch- Sliced almonds
- Pumpkin seeds
- Dried cranberries
- Soy sauce 2 Tbsp
- Honey 1 Tbsp
- Rice syrup (Jocheong) 1 Tbsp
- Corn syrup (Mulyeot) 1 Tbsp
- Minced garlic 1 Tbsp
- Water 3 Tbsp
Optional Toppings for Extra Crunch- Sliced almonds
- Pumpkin seeds
- Dried cranberries
Cooking Instructions
Step 1
First, gently rinse the king oyster mushrooms under running water. Remove the thick stem ends and cut the mushrooms into bite-sized pieces. Avoid cutting them too small, as they might break apart during frying. Aim for a substantial, easy-to-handle size.
Step 2
In a large bowl, combine all the ingredients for the first batter: cornstarch, soy milk, minced garlic, soy sauce, and black pepper. Whisk well until smooth and lump-free. The soy milk contributes to the crispiness, while the garlic and soy sauce enhance the mushroom’s inherent flavor.
Step 3
Add the prepared king oyster mushrooms to the first batter. Gently toss them to ensure an even coating without breaking the mushrooms. A generous layer of batter is key to achieving a wonderfully crispy exterior.
Step 4
In a separate shallow dish or plate, mix the whole wheat flour, breadcrumbs, and dried parsley flakes for the second coating. Roll the battered mushrooms in this mixture, pressing lightly to ensure the coating adheres well and forms a substantial outer layer. The whole wheat flour adds nuttiness, breadcrumbs provide crispiness, and parsley offers a fragrant aroma.
Step 5
Heat a generous amount of vegetable oil in a deep pan or wok to 170-180°C (340-350°F). Carefully add the coated mushrooms, a few at a time, ensuring not to overcrowd the pan. Fry for about 3-4 minutes, or until golden brown and crispy. Frying in batches helps maintain the oil temperature for optimal crispiness.
Step 6
Once fried to perfection, remove the mushrooms from the oil and place them on a wire rack or paper towels to drain any excess oil. Thoroughly draining the oil is crucial for maintaining their delightful crispiness.
Step 7
In a small saucepan or skillet, combine all the ingredients for the savory soy glaze: soy sauce, honey, rice syrup, corn syrup, minced garlic, and water. Bring to a boil over medium-high heat. Once it starts to bubble, reduce the heat to medium and simmer for about 1 minute, or until the sauce thickens slightly. Stir occasionally to prevent burning.
Step 8
Turn off the heat and let the glaze cool slightly until it’s just warm. Add the fried mushrooms to the warm glaze and gently toss to coat them evenly. It’s important to glaze them while they are still warm but not piping hot, to preserve their crispiness. Finally, sprinkle with sliced almonds, pumpkin seeds, and dried cranberries for an extra layer of flavor and texture. Your delicious King Oyster Mushroom Garlic Fry is ready to be enjoyed!
