Crispy Chili Garlic Mushroom Recipe
If you’re a fan of bold flavors and irresistible textures, Crispy Chili Garlic Mushroom will absolutely sweep you off your feet! These gorgeously golden mushroom bites are coated in a light, crunchy batter and then tossed with a fiery medley of garlic, ginger, and chilies, delivering that unbeatable sweet, spicy, and savory punch in every bite. This dish takes simple mushrooms and transforms them into a restaurant-worthy treat that’s fantastic as a snack, appetizer, or even the star of your dinner table.
Ingredients You’ll Need
This recipe keeps things simple, but each ingredient plays a crucial role—whether it’s delivering crunch, color, or layers of mouthwatering flavor. Here’s why you really don’t want to skip any part!
- Mushrooms (10 oz/280g, button or oyster): Mild and meaty, they soak up tons of flavor while staying juicy inside—perfect for frying.
- Cornstarch (¼ cup): Your secret weapon for a super crispy, light coating!
- All-purpose flour (¼ cup): Balances the batter, ensuring it clings perfectly to each mushroom.
- Salt (½ tsp): Brings out all the earthy, savory notes.
- Black pepper (¼ tsp): Adds a pop of subtle heat in the batter.
- Water (½ cup, adjust as needed): Creates the ideal batter texture for dipping.
- Oil for frying: Choose a neutral oil with a high smoke point to get that gorgeous golden crunch.
- Vegetable oil (1 tbsp for sauce): Just enough to sizzle up the aromatics in your flavor-packed chili garlic sauce.
- Garlic (4 cloves, minced): The heart of the dish—aromatic, pungent, and irresistible when toasted.
- Ginger (1 tbsp, minced): Lends warmth and zing while balancing the heat.
- Fresh red chilies (1–2, sliced): Adjust the quantity for your desired spice level; they bring freshness and beautiful color.
- Soy sauce (2 tbsp): Provides depth plus a salty, umami-rich base for the sauce.
- Rice vinegar or white vinegar (1 tbsp): A splash of tanginess to brighten it all up.
- Chili garlic sauce or sriracha (1 tbsp): Delivers sweet heat and a garlicky kick; use more for extra spice.
- Sugar (1 tsp): Balances the chili and vinegar, rounding the flavors.
- Water (2 tbsp, for sauce): Helps everything meld into a glossy, sticky sauce.
- Cornstarch slurry (1 tsp cornstarch + 1 tsp water): For that irresistibly clingy, shiny finish on your sauce.
- Scallions or cilantro (chopped, for garnish): Bright herbs bring a pop of green and a fragrant flourish as a finishing touch.
How to Make Crispy Chili Garlic Mushroom
Step 1: Prepare the Batter and Mushrooms
Start by whisking together the cornstarch, flour, salt, black pepper, and water in a large mixing bowl. You want a silky, lump-free batter that’s just thick enough to coat the back of a spoon. Toss your cleaned and halved mushrooms into the bowl and turn them until they’re fully cloaked in batter, letting any extra drip off. This sets the stage for that signature crispiness that makes every Crispy Chili Garlic Mushroom sing.
Step 2: Fry to Golden Perfection
Pour your frying oil into a deep skillet or heavy-bottomed pan and heat it to medium-high. To check if it’s ready, drop in a bit of batter—it should sizzle and rise right away. Working in batches, gently add the battered mushrooms and fry for 3 to 4 minutes until they’re perfectly golden, puffed, and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate, so they stay shatteringly crisp (and not greasy!).
Step 3: Make the Chili Garlic Sauce
While your mushrooms rest, grab a clean pan and turn the heat to medium-high. Add a spoonful of vegetable oil, then toss in the minced garlic, ginger, and sliced chilies. Let them sizzle for about 1 to 2 minutes, just until fragrant—your kitchen will already smell amazing! Add the soy sauce, vinegar, chili garlic sauce, sugar, and water, and bring the mixture to a simmer so all the flavors fuse together beautifully.
Step 4: Thicken and Toss
Quickly stir in the cornstarch slurry, mixing fast so the sauce thickens into a glossy coating that’ll hug every mushroom. Add your just-fried mushrooms to the sauce, tossing to coat them evenly and making sure every piece gets a generous helping. Serve immediately for peak crispiness or keep them in a warm oven for just a few minutes if you need to make room for guests.
How to Serve Crispy Chili Garlic Mushroom
Garnishes
Shower your Crispy Chili Garlic Mushroom with a confetti of fresh scallions or chopped cilantro right before serving. The herbs add freshness, a pop of color, and a subtle crunch that perfectly contrasts the sticky, spicy sauce. Don’t be shy with the garnish—the more vibrant, the better!
Side Dishes
This punchy mushroom dish has enough wow-factor to stand alone as an appetizer, but it plays well with others, too. Try serving alongside a bowl of steamed jasmine rice for a soothing contrast or pair with stir-fried noodles or Asian slaw for a full-on flavor party. It also makes a spectacular sidekick to fried rice or as part of a shared platter with other spicy nibbles.
Creative Ways to Present
Take your Crispy Chili Garlic Mushroom presentation up a notch by threading the finished mushrooms onto small skewers or toothpicks for chic party bites. For a playful twist, serve them in lettuce cups or mini taco shells with extra chili sauce on the side. This dish also dazzles atop a fresh green salad or scattered over an Asian-inspired grain bowl for a satisfying vegan main course.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though that’s rare!) let them cool completely, then store the Crispy Chili Garlic Mushroom in an airtight container in the refrigerator. They’ll stay tasty for up to two days, although the crisp factor will fade—perfect for a next-day snack or lunchbox treat.
Freezing
While best enjoyed fresh, you can freeze the crispy fried mushrooms before tossing them in sauce. Lay them out on a baking sheet to freeze individually, then transfer to a freezer bag. When you’re ready, just re-fry or bake from frozen until heated through and crispy. Make the sauce fresh and toss them up as usual for that just-cooked taste.
Reheating
To bring leftover Crispy Chili Garlic Mushroom back to life, avoid the microwave. Instead, use an oven or air fryer at 375°F (190°C) for about 8-10 minutes. This helps revive the crunch on the outside while keeping the mushrooms tender inside. Add a fresh drizzle of sauce or extra herbs for brightness.
FAQs
Can I use different types of mushrooms?
Absolutely! While button and oyster mushrooms are favorites for this recipe, feel free to try shiitake, cremini, or even portobello mushrooms. Just make sure to cut larger varieties into bite-sized pieces for even cooking and ultimate crispiness.
How spicy is Crispy Chili Garlic Mushroom?
The spice level is flexible—add more or fewer chilies, or choose a milder chili garlic sauce if you’re spice-shy. You can always amp up the heat with extra chili flakes or use extra-hot chilies if you love that fiery kick.
Is Crispy Chili Garlic Mushroom gluten-free?
To make it gluten-free, swap all-purpose flour for your favorite gluten-free blend and use tamari instead of regular soy sauce. The cornstarch and most other ingredients are naturally gluten-free, so adaptation is easy.
Can I bake instead of fry?
Yes, you can bake the battered mushrooms on a parchment-lined tray at 425°F (218°C), flipping halfway through until they’re crispy and browned. While they won’t be as shatteringly crisp as frying, the results are still delicious and a bit lighter.
Can I make this recipe ahead?
You can fry the mushrooms ahead and keep them at room temperature for a few hours, reheating in a hot oven to revive their crunch. Wait to toss them in the sauce until just before serving to keep them crispy and vibrant.
Final Thoughts
If you’re ready to wow your taste buds and impress everyone at the table, don’t wait to dive into Crispy Chili Garlic Mushroom. It’s outrageously flavorful, easy to make, and impossible to stop eating—so give it a try next time you’re craving a spicy, crunchy, utterly addictive treat!
Print
Crispy Chili Garlic Mushroom Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These Crispy Chili Garlic Mushrooms are a delightful vegan appetizer or side dish with a perfect balance of crunch and flavor. The mushrooms are coated in a crispy batter and tossed in a savory, spicy chili garlic sauce.
Ingredients
Mushrooms:
- 10 oz (280g) button or oyster mushrooms (cleaned and halved)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup water (adjust as needed)
- oil for frying
For the sauce:
- 1 tbsp vegetable oil
- 4 garlic cloves (minced)
- 1 tbsp ginger (minced)
- 1–2 fresh red chilies (sliced)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp chili garlic sauce or sriracha
- 1 tsp sugar
- 2 tbsp water
- 1 tsp cornstarch mixed with 1 tsp water (slurry)
- chopped scallions or cilantro for garnish (optional)
Instructions
- Mushrooms: In a bowl, mix cornstarch, flour, salt, pepper, and water to form a smooth batter. Dip mushroom halves into the batter, letting excess drip off. Heat oil in a deep skillet or pan over medium-high heat. Fry the mushrooms in batches for 3–4 minutes until golden and crispy. Remove and drain on paper towels.
- For the sauce: Heat 1 tbsp oil in a separate pan. Sauté garlic, ginger, and red chilies for 1–2 minutes until fragrant. Stir in soy sauce, vinegar, chili garlic sauce, sugar, and water. Bring to a simmer. Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens slightly.
- Toss the crispy mushrooms in the sauce just before serving. Garnish with chopped scallions or cilantro if desired.
Notes
- Serve immediately for best crunch.
- Great as an appetizer or side with fried rice or noodles.
- For extra heat, add chili flakes or use bird’s eye chilies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
