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Crispy battered oyster mushrooms with fiery red chile-Sichuan peppercorn sauce and sliced green onions.
Rachelle Johnson

Vegan Crispy “Chicken” with Fiery Szechuan Sauce

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Crispy double-coated oyster mushrooms served with a fiery Chinese-inspired chile sauce layered with garlic, ginger, tomato paste, coconut aminos, rice vinegar and Sichuan peppercorns.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Chinese
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crispy Oyster Mushrooms
  • 1 pound oyster mushrooms torn into bite-size pieces
  • 1 ¼ cups chickpea flour
  • ⅔ cup arrowroot starch
  • 1 cup unsweetened almond milk
  • 1 ½ teaspoons apple cider vinegar
  • 1 ½ teaspoons garlic powder
  • ¾ teaspoon onion powder
  • sea salt to taste
  • ground black pepper to taste
  • avocado oil for frying; use enough for a shallow fry
Fiery Sauce
  • 30 dried red chilies
  • 1 cup boiling water for soaking the chilies
  • ¼ cup avocado oil
  • ¼ cup onion finely chopped
  • 6 cloves garlic minced
  • 1 1/2- inch piece fresh ginger minced
  • ¾ teaspoon Sichuan peppercorns crushed
  • 2 tablespoons tomato paste
  • 3 tablespoons coconut aminos
  • ½ cup water for cooking the sauce
  • 1 ½ tablespoons rice vinegar
  • 1 ½ tablespoons coconut sugar
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt adjust to taste
Finish
  • 2 green onions thinly sliced

Equipment

  • 2 shallow bowls
  • skillet
  • Saucepan
  • heatproof bowl
  • Blender
  • whisk
  • tongs
  • wire rack or paper towels

Method
 

Crispy Oyster Mushrooms
  1. Tear the oyster mushrooms into bite-size clusters and pat away excess surface moisture.
  2. Whisk the chickpea flour, arrowroot starch, garlic powder, onion powder, salt, and black pepper together in a shallow bowl. In a second bowl, stir the almond milk with the apple cider vinegar.
  3. Dip each mushroom cluster in the dry mixture, then the wet mixture, then back into the dry mixture for a thick, even coating.
  4. Heat avocado oil in a skillet over medium-high heat. Fry the coated mushrooms in batches for about 3–4 minutes per side, until deeply golden and crisp. Drain on a rack or paper towels.
Fiery Sauce
  1. Remove seeds from some or all of the dried chilies if a slightly less intense heat is desired. Soak the chilies in the boiling water for 30 minutes, drain, then blend with 2 tablespoons of the soaking water until smooth.
  2. Heat the avocado oil in a saucepan over medium heat. Add the crushed Sichuan peppercorns, onion, garlic, and ginger and cook 3–4 minutes, until softened and very fragrant.
  3. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
  4. Add the blended chile paste, coconut aminos, water, rice vinegar, coconut sugar, and black pepper. Simmer 10–12 minutes, until glossy and thick enough to coat a spoon.
Finish
  1. Taste the sauce and adjust the salt as needed. Garnish with the sliced green onions.
  2. Serve the crispy oyster mushrooms with the fiery sauce drizzled over them or alongside for dipping. Keep the sauce separate until serving if maximum crunch is the priority.

Nutrition

Calories: 457kcalCarbohydrates: 63gProtein: 14gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 610mgPotassium: 1040mgFiber: 10gSugar: 12gVitamin A: 1251IUVitamin C: 6mgCalcium: 134mgIron: 4mg

Notes

The sauce is intentionally very hot. You can remove some of the chili seeds rather than reducing the chile count to moderate heat.
Add-ins: For extra crunch, sprinkle with toasted sesame seeds before serving.
Swaps: Substitute oyster mushrooms with king oyster mushrooms or jackfruit for different textures.
Meal Prep Tip: Store fried “chicken” and sauce separately in airtight containers. Reheat and combine just before serving.
Air Fryer Option: Spray coated pieces with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.

Serving Suggestions

  • Serve over steamed jasmine or brown rice.
  • Pair with stir-fried vegetables like snow peas or bok choy.
  • Use as a filling for lettuce wraps or vegan bao buns.
  • I like to add 1/2 cup of fiery Szechuan sauce to 1 cup of rice and 1 cup of protein. Enjoy!
Additional swaps: Firm tofu can replace oyster mushrooms for a different texture. Rice flour can replace chickpea flour, cornstarch can replace arrowroot starch, and unsweetened soy milk can replace almond milk. Use certified gluten-free tamari if replacing coconut aminos. Maple syrup can replace coconut sugar.

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