Description
These crispy enoki “chicken” strips are crunchy on the outside, and tender on the inside. The enoki mushrooms naturally mimic that pulled chicken texture, and the seasoned panko gives a golden, crispy finish.
Ingredients
Units
Scale
- 150 g enoki mushrooms
- 1/2 cup tapioca starch
- 2 eggs, beaten
Panko Coating:
- 1 1/4 cups panko
- 3 Tbsp olive oil or avocado oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 3/4 Tbsp gochugaru (adjust to spiced preference)
Optional garnishes:
- Flaky sea salt
- Cilantro, chopped
Instructions
- Preheat your oven to 400°F.
- In a large bowl, mix together the panko with olive oil, salt, black pepper, garlic powder, and gochugaru until evenly coated.
- Set up 2 other shallow dishes – one with tapioca starch, and one with the beaten egg.
- Trim the base root off of the enoki mushroom. Gently separate the enoki into small clusters, about 1 – 2 inches thick. Don’t worry too much about getting the perfect size!
- Coat each cluster in tapioca starch, then dip into the egg, and finally coat in the seasoned panko, pressing lightly so it sticks. I recommend using tongs to dip the enoki mushrooms in everything – it can get messy fast!
- Place each of the enoki mushrooms on a lined baking sheet in a single layer. Bake for about 12 – 15 minutes, or until golden brown and crispy.
- Sprinkle with flaky sea salt and cilantro while hot and serve immediately.
Notes
Optional add-ons:
- Drizzle with chili crisp or hot honey
- Serve with a dipping sauce (kewpie, ranch, etc.)
- Finish with scallions or sesame seeds for extra texture
- Prep Time: 20 minutes
- Cook Time: 15 minutes