PREP TIME: 10 MIN.
CRISPY FRIED OYSTER MUSHROOMS
COOK TIME: 20 MIN.
Snack. Wrap. Repeat.

INGREDIENTS
The ultimate vegan chicken hack.

Creamy. Sharp. Addictive.
- 300 g oyster mushrooms
- 200 g all-purpose flour
- ½ tsp each Red Phoenix chili flakes, togarashi, and soy sesame seeds
- Optional: garlic powder, to taste
- 100 ml coconut milk
- 200 g panko breadcrumbs
- Red Phoenix chili sauce, sriracha, and/or mayo (choose your combo)
- Oil, for frying
Optional wrap add-ons:
- 4 wraps
- 340 g canned corn
- 1 red onion
- 1 lime
- 1 bunch parsley
- 3 tbsp roasted sesame or yuzu dressing/mayo
Let’s get started
1
Heat your oil
Fill a pan with a generous layer of oil and heat until hot enough to fry.
2
Make your coating stations
In one deep plate, mix the flour, chili flakes, togarashi, sesame seeds (and garlic powder if using) with the coconut milk to form a thick batter. In a second plate, add the panko.
3
Coat and fry
Dip each mushroom piece into the wet mixture, then coat in panko. Fry for 3–5 minutes on each side, until crispy and golden. Drain briefly on paper towel.
4
Serve hot
Serve straight away with your favorite Red Phoenix sauces on the side for dipping.
+
Bonus Wrap Tip
Pan-fry corn until golden. Finely slice red onion and parsley, and toss together with roasted sesame or yuzu mayo. Load into a wrap with the crispy mushrooms, squeeze over lime—and devour.