I’ve made this recipe twice now and found using soy sauce that is even reduced in sodium to make the sauce too salty. I would suggest cutting it with water or using liquid aminos instead. The second time I made this, last night, I actually use coco aminos, which is about half the sodium per tablespoon as regular soy sauce and it came out perfect and so delicious!
Also, be gentle with the mushrooms when squeezing the excess water out as to not flatten them maintaining as much plumpness as possible. You won’t get all of the water out but that’s okay.
Then when tossing with corn starch you’ll notice that the mushrooms absorb it as they are so wet but you’ll want that as any noticeable dry corn starch on them while frying will make them stick horribly to the pan. They will stick some anyway so make sure your oil is hot to reduce this and use tongs to toss them every 45 seconds or so and to flip them to get all sides a golden brown color.
It is a bit of a delicate process but worth the final result if you can get them crispy on the outside and chewy on the inside. This is a great alternative to General Toas chicken I found.
