Vegan Fried “Chicken” Sandwich

Fried chicken sandwiches are arguably one of the greatest types of sandwiches ever created. They represent the perfect balance of crispy, juicy, acidic sharp, and wonderfully indulgent. There’s no reason to limit this amazing meal to just meat eaters, so we’ve come up with what is our favourite vegan Fried “Chicken” Sandwich. These oyster mushrooms are only enhanced by the amazing Korean influences that come from our preferred fried chicken sandwiches. It’s the perfect way to indulge yourself without compromises!

Why Oyster Mushrooms?

Mushrooms have long been used as a meat substitute for many reasons including size, taste, texture, high iron content, and even just looks. Oyster mushrooms in particular have gained popularity over the last few years. Along with the above listed reasons, oyster mushrooms are also extremely easy to grow and harvest in as short as 6 weeks, making them a widely available and relatively inexpensive option.

Replicating a buttermilk batter

Buttermilk is a fermented dairy product made up of the liquid left behind after churning butter. This means that it has an incredibly high fat content and has an acidic tang to it. The reason buttermilk is such a good wet batter is because the fermentation produces large amounts of lactic acid that help break down bonds in things like chicken to make the proteins more tender. The lipid(fat) bonds found in the lactose of buttermilk also help strengthen other bonds, such as helping the dry batter(breadcrumbs etc) to your protein. To make a good buttermilk substitute, we have to do our best to recreate the chemical landscape of buttermilk.

As a base we decided to use oat milk. It’s a great cheap dairy alternative, but more importantly the proteins found in oats help strong bonds form more easily called mucilage, which is a water-soluble fiber found in the shell that surrounds the oat grain. It helps acts as a natural emulsion stabilizer. Oat milk also has a uniquely high fat content for milk substitutes.

So that’s great, but we’re still missing our lactic acid. To help get that nice fermented tang and bring down the overall batter pH levels, we opted for apple cider vinegar. It has a subtle taste, compared to others like white vinegar, and comes much closer to replicating the taste of fermentation. It will also help react to the baking soda used in the dry batter and help your fry become fluffier and crispier during the cooking process. Some people also achieve this by adding vodka to regular milk when they don’t have buttermilk for a wet batter.

Our ideal ratio for a perfect vegan fried chicken wet batter has been found to be

2 Cups Oat Milk : 1 Cup Apple Cider Vinegar

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Vegan Fried "Chicken" Sandwich

Simone Peironnet | 6/1/2021

• prep time: 15 minutes
  
• cook time: 45 minutes
  
• total time: 1 hour
  

Servings: 4

Ingredients: General

• 4 Large Oyster Mushroom Clusters OR 6 Medium Clusters(~70g per person)
  
• 4 Brioche Buns (or vegan equivalent)
• Something Green: microgreens, arugula, etc
  
• Something Pickled: pickled onions, kimchi, etc
  

Ingredients: Siracha Mayo

• 1 Cup Mayonaise or Veganaise
  
• 3 Tbsp Siracha
  
• Pinch of Salt
  

Ingredients: Fried "Chicken" Dry Batter

• 1 Cup Corn Starch
  
• 2 Cup All Purpose Flour
  
• 3 Tsp Baking Soda
  
• 3 Tbsp Garlic Powder
  
• 3 Tbsp Chili Flakes
  
• 1 Tbsp Chili Powder
  
• A Healthy Pinch of Salt & Pepper
  

Ingredients: Fried "Chicken" Wet Batter

• 2 Cups Oat Milk
  
• 1 Cup Apple Cider Vinegar
  
• 1/2 Cup Gochugan (Korean Chili Paste)
  
• 3/4 Cup Flour
  
• 1 Tbsp Garlic Powder
  
• 1 Tbsp Red Chili Flakes
  
• 2 Tsp Baking Soda
  
• A Healthy Pinch of Salt & Pepper

Special Equipment: Wire Rack (link), Meat Thermometer (link)

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Instructions: Siracha Mayo

1. Combine all siracha, mayo, and salt in a small bowl. Beat until well combined.
   

2. Set aside in the fridge until ready to use.
   

Instructions: Fried Chicken

1. Combine all your Dry Batter ingredients in one bowl. In a separate bowl, combine all Wet Batter ingredients. The Wet Batter will fiz, but don't worry! That's the reaction between the vinegar and baking soda that helps give acidity and lift to your oat milk to better replicate the chemistry of a traditional buttermilk batter.
   

2. Take only 4 Tbsp of your Wet Batter and pour into the center of the Dry Batter. Rub the Dry Batter between your fingers until you get a slightly flakey mixture. This will help give you an even crispier fry.
   

3. Rinse your oyster mushrooms and gently pat dry. Set up your battering station with the Dry Batter, Wet Batter, and wire rack next to each other. I reccomend putting some paper towels under your wire rack to reduce mess.
   

4. Take an oyster mushroom and submerge in Wet Batter. Grab the stem and slowly lift out of batter, allowing it to drip between all the cracks and separations of the mushroom. Let excess drip off, then roll in Dry Batter. Carefully try to get the Dry Batter between any mushroom separations until the whole thing has a white coating. Transfer to Wet Batter and sumerge again, allowing it to drip off excess. Dry Batter one final time. Set aside on wire rack.
   
   

5. Repeat this process until all of your mushrooms have been battered.
   
   

6. In a heavy bottomed pot, add 4 inches of oil and heat to 350°F/176°C.
   
   

7. Once your oil is up to temp, set up a wire drying rack next to your stove for your mushrooms to drip off excess oil. Using tongs, gently grab the base of your first mushroom and submerge in oil. After a few seconds, remove your tongs. Fry for 2 minutes, then use tongs to flip over for another 2 minutes. After a total of 4 minutes fryings, remove from oil and set aside on wire rack. Repeat until all mushrooms are fried.
   

Instructions: Assembly

1. In a pan over medium heat add a healthy dollop of coconut oil. Slice brioche buns in half, and when the coconut oil comes up to temp, place face down in your pan until nicely toasted. This should take about a minute.
   

2. On the top half of your brioche bun, spread a generous helping of your Siracha Mayo.
   

3. On your bottom bun, arrange your fried chicken to fill the space. Feel free to cut mushrooms lenthwise to maintain your crunch while still reducing the size. Top with your greens and pickled topping of choice.
   

4. Serve hot and enjoy your Vegan Fried Chicken Sandwich!
   

Have Extra Fried “Chicken”?

I always have leftovers, and I never want something that took me so long to go to waste. That’s why I put together a quick list of ways to use up all that extra fried “chicken”!

• Chop up and top your Big Salad with it

• Chop on and throw on a Buddha Bowls instead of bacon

• Reheat in oven for a couple minutes for another sandwich

• Reheat and serve with some waffles

  • Recipe coming soon!

• Throw it into a wrap with some kale, hummus, and bell peppers!

Hungry for more vegan recipes? Give these a try!