Prep Time
Cook Time
Serves 4
4 - 6 People
Difficulty 0


Sticky Asian oyster mushroom fried “chicken”

  • 2 cups oyster mushrooms 
  • 1 tbsp cornstarch 
  • 1 cup all-purpose or self-rising flour 
  • 1 tbsp nutritional yeast 
  • 1 cup soy milk or plant milk of choice  
  • 1/4 cup water or soda water 
  • 1 tsp smoked paprika 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander
  • salt and pepper to taste


  • 1 1/2 cups cornflakes 
  • 1/3 cup popped popcorn 
  • 1 heaped tbsp cornstarch 
  • salt to taste  

Sticky BBQ sauce 

  • 1/3 cup bbq sauce of choice 
  • 1 tbsp sriracha (sub with chili oil or hot sauce of choice) 
  • 1/4 cup soy sauce 
  • 1 tbsp rice wine vinegar 
  • 1 tbsp sesame oil 
  • salt to taste 


  • fresh cilantro 
  • diced spring onion 
  • sesame seeds 
  • lime slices
  • mayonnaise 


  1. To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels. 
  2. For the dipping, mix the flour, cornstarch, nutritional yeast, and salt in a bowl, whisk in the milk and soda water, and add the spices. 
  3. Crunch topping, blend the cornflakes and mix with the corn starch and salt (I like to add popped popcorn, a bit chunky to this mix, as it adds so much texture)
  4. Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping). 
  5. Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven. 
  6. Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes. 
  7. Serve with some spiced vegan mayonnaise.

Photo Gallery

Hope you love these crispy sticky “chicken” nuggets of goodness!