Vegan Korean chicken

I can't believe it's not chicken!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Slice your enoki mushrooms into rectangular sections

Step 2

pour your milk into a bowl, add salt and any other seasonings you see fit

Step 3

Soak your mushrooms in the milk

Step 4

in a separate large bowl, add your flour, salt, and (optionally) some seasonings

Step 5

thoroughly coat your mushrooms in the flour, lightly squeezing them as you do

Step 6

(If it contains chunks) Boil your Chinese barbecue sauce and blend until smooth this will be the base of your sauce

Step 7

in a large bowl, combine your rice wine vinegar, sesame oil, Korean barbecue seasoning, onion powder, salt, and the barbecue sauce from the last step

Step 8

boil a pot of an oil of your choice (I like canola oil) and fry your mushrooms in the pot until they're crispy

Step 9

Once all of the mushrooms are fried, dunk them into your sauce, evenly coating the surface

Step 10

(Optional) Season your enoki mushroom bites with sesame seeds, spring onion, and crushed peanuts Serve your mushrooms with some rice, noodles, sliced cucumbers, or kimchi