Store-bought Bao buns, steamed or make your own recipe HERE
2 cups Sticky Asian fried oyster mushrooms
Chopped purple cabbage
chopped regular cabbage
finely sliced carrot
diced baby cucumber
pickled radishes
1/4 cup Sriracha sauce
1/2 cup vegan mayonnaise
Fresh cilantro
sesame seeds
Sticky Asian oyster mushroom fried “chicken”
2 cups oyster mushrooms
1 tbsp corn starch
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
Crumble
1 1/2 cups cornflakes
1 heaped tbsp cornstarch
salt to taste
Sticky BBQ sauce
1/3 cup bbq sauce of choice
1 tbsp sriracha (sub with chilli oil or hot sauce of choice)
1/4 cup soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame oil
salt to taste
Method
Steam or make the Bao buns.
To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels.
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.
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)
Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping).
Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven.
Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes.
Add sesame seeds on top and then generously start building your Bao buns.
Layer with diced cabbage, carrot slices, “chicken” pieces, cucumber, radishes, and fresh cilantro.
For the mayo, just mix the Sriracha and vegan mayonnaise until smooth, add generous drizzles on the Bao buns and serve.
