Thai Sweet Chili Mushroom Wings
These crispy Thai sweet chili mushroom wings are made with shredded king oyster mushrooms coated in a seasoned panko batter, fried until golden and crunchy, and tossed in a sticky sweet, spicy, and tangy Thai sweet chili sauce.
Servings: 3
Ingredients
Mushroom Wings
- 7 ounces oyster mushrooms
- Neutral oil for frying
Wet Batter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cumin powder
- 3/4 cup water
Dry Batter
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cumin powder
Thai Sweet Chili Sauce
- 1/2 cup Thai sweet chili sauce
- 1 tablespoon butter
- 1 tablespoon soy sauce
- Juice of 1/2 lime
- 1 fresh Thai chili finely chopped
For Garnish
- Chopped fresh parsley
Instructions
- Prepare the mushrooms. Trim the ends from the king oyster mushrooms. Use a fork to shred the mushrooms lengthwise into thick, irregular pieces. Avoid shredding them too finely—you want substantial pieces that can be shaped into wings.
- Make the wet batter. In a medium bowl, whisk together the flour, salt, Kashmiri chili powder, garlic powder, onion powder, cumin powder, and water until smooth.
- Make the dry batter. In a separate bowl, combine the flour, panko breadcrumbs, salt, Kashmiri chili powder, garlic powder, onion powder, and cumin powder.
- Coat and shape the mushroom wings. Dip each mushroom piece into the wet batter, making sure it is completely coated. Transfer it to the dry batter and firmly press the coating around the mushroom. Use your hands to compact and shape each piece into a thick, wing-like shape.
- Heat the oil. Add enough neutral oil to a deep skillet or heavy-bottomed pot for frying and heat to approximately 350°F.
- Fry the mushroom wings. Working in batches, carefully add the coated mushrooms to the hot oil. Fry until deeply golden brown and crisp, about 3–5 minutes, turning as needed. Avoid overcrowding the pan.
- Drain. Transfer the cooked mushroom wings to a wire rack or paper towel-lined plate while you fry the remaining pieces.
- Make the Thai sweet chili sauce. Add the Thai sweet chili sauce, butter, soy sauce, lime juice, and chopped Thai chili to a skillet over low heat. Stir until the butter has melted and the sauce is smooth, warm, and glossy.
- Sauce the wings. Add the crispy mushroom wings to the sauce and gently toss until evenly coated.
- Serve. Garnish with chopped parsley and serve immediately while the coating is still crispy.
Video
Notes
- Don’t shred the mushrooms too finely. Thick pieces create a meatier texture and are much easier to shape into wings.
- Firmly press on the dry coating. This is what creates the thicker, craggy exterior and helps the mushroom pieces hold their wing-like shape.
- Keep your oil around 350°F. Oil that is too cool can make the coating greasy, while excessively hot oil can brown the outside before the coating cooks properly.
- Work in batches. Overcrowding lowers the oil temperature and can prevent the mushroom wings from getting properly crispy.
- Sauce immediately before serving. The longer the wings sit in the sweet chili sauce, the softer the crispy coating will become.
- Adjust the spice level. For less heat, reduce or omit the fresh Thai chili. For extra heat, add another chili.
- For a fully vegan version, use vegan butter in the Thai sweet chili sauce.
- Reheating: For the best texture, reheat leftovers in an oven or air fryer rather than the microwave.
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Air Fry: Place in the air fryer at 400°F for 15–18 minutes, flipping halfway through, until golden brown and crispy.
Nutrition
Calories: 346kcal | Carbohydrates: 66g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1667mg | Potassium: 394mg | Fiber: 4g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 4mg
