VEGAN LEMON CHICK’N 🍋🐓 a tangy Chinese takeaway classic 🔥

recipe by @jacobking (Jacob King) - see original post

Inspiration for this recipe comes from the amazing @woon.heng who is a huge source of knowledge + information when it comes to vegan East-Asian food 👏🏾

👉🏾INGREDIENTS👈🏾
chick’n
-king oyster mushrooms (my pack had 3, 1 per person)
-1/2 cup plain flour
-1/4 cup cornflour*
-1/2 cup cold water
-pinch of salt + pepper

glaze
-4 tbsp lemon juice
-2 tbsp sugar
-1 tsp rice vinegar
-1/4 cup water
-1/2 tbsp cornflour*

-broccoli

🇬🇧 cornflour = cornstarch 🇺🇸

👉🏾METHOD👈🏾
-boil the mushrooms for 5 minutes then remove and pat dry.
-mix the flour, cornflour, water, salt + pepper into a batter (you want a thick batter, add more flour if too wet) then cut the mushroom into strips, coat in the batter then fry in hot oil till crispy, then set aside.
-mix the lemon juice, sugar, rice vinegar + water then heat on a low heat to reduce, mix the 1/2 tbsp cornflour with 2 tbsp water + stir into the sauce.
-add the crispy chick’n to the glaze, along with some steamed broccoli then coat everything before serving.