Prep Time: 10 Mins
What’s crunchy, salty, not entirely healthy, crispy on the outside and soft and chewy on the inside, and no chickens died for its deliciousness? That’s right, it’s Vegan Fried Chicken —or Chick’un, I guess!
We are gonna make two things with our batter here. One is deep fried tofu pops and the other is a king oyster mushroom chick’un strip. These are the bomb.
My partner and I finish this whole thing by ourselves, but we eat way too much past necessary, so for decency I’m listing it as a 3-person portion.
Cut the tofu into small cubes. Take the tops off the king oyster mushrooms and keep them for another dish. Slice the main body of the mushroom lengthwise into half. You will find one side of the mushroom is tougher than the other. Depending on the size of your mushroom, do 2-4 slices 80% across the body of the mushroom, starting from the tough side.
Mix all the dry ingredients in a large mixing bowl. Add the water and whisk until evenly mixed. Then add 2 tsp of whole grain mustard and mix well. The consistency should be kind of runny, like this.
Heat about 800ml or four fingers depth of oil in a large and deep sauce pan. You want it proper deep so the oil doesn't come out and attack you later. Drip a small amount of batter into the oil, if the batter cooks and rises immediately, the oil is hot enough.
Dip your tofu bits into the batter. For the king oyster mushrooms, try to get the batter into the slits that you made as well. Carefully place your battered bits into the oil to fry. I like to use chopsticks for this. Make sure you don't overcrowd the pot. Fry in batches if you need. When the VFC floats the surface and are golden brown, then they are done! Drain them on a colander lined with kitchen towel.
And serve with mashed potatoes and gravy, or sweet chilli sauce, or vegannaise, or whatever you like! Try not to eat too much and overdose.