Vegetarian Lemon Chicken is such an easy vegan dish you can make at home. Crunchy outside and juicy inside, with a sticky tangy lemon sauce.
Watch How To Make Vegetarian Lemon Chicken 素柠檬鸡 – Recipe Video
Vegetarian Lemon Chicken is such an easy vegan dish that you can make at home. If you love the Chinese Lemon Chicken, then I am very sure you will love this vegetarian version of Lemon Chicken as it not just look similar, it taste awesome as well. They are crunchy on the outside and juicy on the inside and with a mouthwatering tangy, sticky lemon sauce. This vegetarian lemon chicken is healthy, delicious and is sure to whet your appetite anytime!
This crispy and juicy vegetarian lemon ‘chicken’ is actually made with King Oyster Mushrooms. The meat of the king oyster mushroom is thick and plump. When cooked, it is extremely tender and juicy. This King Oyster Mushrooms are transformed into cutlets using a special cutting method, deep fried to golden brown in a light, refreshing and addictive tangy lemon sauce. Just perfect for this lemon chicken dish. So what are we waiting for? Let’s start cooking!
What is King Oyster Mushroom?
King oyster mushrooms are part of the oyster mushroom species and are sometimes called king oysters since they’re the largest of the oyster mushroom species. King Oyster Mushroom is also known as Eryngii or King Trumpet Mushroom. The flavour is very earthy, nutty and aromatic. This variety of mushroom is known for its intense umami flavour. Its texture is meaty and slightly chewy and can be compared to that of scallops, abalone, and calamari. They are also very popular in Asian cooking.
What is Vegetarian Lemon Chicken?
This Vegetarian Lemon Chicken is a vegan chicken dish. It is made with King Oyster Mushrooms. Using a sharp knife, the king oyster mushrooms are cut into vegan chicken cutlets using a special cutting method. They are marinated, then coated with a crispy lemon chicken batter and deep fried to golden brown. Cut into smaller pieces and place on a plate, they are drizzled with tangy lemon sauce before serving.
Ingredients You Need To Make Vegetarian Lemon Chicken
- King Oyster Mushrooms
- Light Soy Sauce
- Vegetarian Oyster Sauce
- Ground White Pepper
- Sesame Oil
- Lemon
- Sugar
- White Vinegar
- Water
- Cornstarch
- Self Raising Flour
- Cooking Oil
Overview On How to Make Vegetarian Lemon Chicken
Prepare Ingredients:
- First prepare the mushroom cutlets. Steam cleaned king oyster mushrooms for 10 minutes. Place the soft mushroom on a chopping board and using a sharp knife, make a long slit from the cap towards the stem. Turn the knife to skin the mushroom in a spiral motion, keeping the mushroom as a whole. Roll out the mushroom until flat. Gently make small slits on both sides of mushroom cutlets to aid in absorption of sauce.
- Rub both sides of mushroom cutlets generously with marinade and set aside for at least 30 minutes.
- In a bowl, combine all batter ingredients and mix well so a smooth batter is formed.
- Squeeze lemon juice and mix well all lemon sauce ingredients in a bowl.
Cook Vegetarian Lemon Chicken
- Dip marinated king oyster mushroom cutlets in lemon chicken batter. Slowly deep fry in wok till golden brown. When slightly cooled, cut into smaller pieces and place on serving plate.
- Cook lemon sauce in a small pot over low heat till lemon sauce has thickened.
- Spoon this sauce over the cut mushrooms cutlet.
- Garnish with lemon slices and lemon peels and serve while hot.
How to Serve Vegetarian Lemon Chicken
This Vegetarian Lemon Chicken is best served with steamed white rice immediately while warm. The mushroom cutlets can also be eaten on its own without the lemon sauce.
Important Tips When Cooking This Dish
- Use large king oyster mushrooms for this dish.
- Use a sharp knife when cutting the king oyster mushrooms into cutlets. Score both sides of the mushrooms to enhance absorption while marinating the mushroom cutlets.
- Stir well when making the batter to ensure a smooth batter which is free of lumps.
- Do not rush to flip the battered mushroom when just put in to fry. Fry for about 4 minutes before flipping to ensure the mushroom has firmed up its shape.
- Adjust the sweetness and tang of the lemon sauce by adjusting the sugar and lemon juice accordingly.
- The lemon sauce should just lightly coat the crispy mushroom cutlets so that every bite of is complete with a crunchy texture, perfected with a sweet, aromatic, and tart flavor from the lemony sauce.
How to Serve Vegetarian Lemon Chicken
This Vegetarian Lemon Chicken is best served with steamed white rice immediately while warm. The mushroom cutlets can also be eaten on its own without the lemon sauce.
Important Tips When Cooking This Dish
- Use large king oyster mushrooms for this dish.
- Use a sharp knife when cutting the king oyster mushrooms into cutlets. Score both sides of the mushrooms to enhance absorption while marinating the mushroom cutlets.
- Stir well when making the batter to ensure a smooth batter which is free of lumps.
- Do not rush to flip the battered mushroom when just put in to fry. Fry for about 4 minutes before flipping to ensure the mushroom has firmed up its shape.
- Adjust the sweetness and tang of the lemon sauce by adjusting the sugar and lemon juice accordingly.
- The lemon sauce should just lightly coat the crispy mushroom cutlets so that every bite of is complete with a crunchy texture, perfected with a sweet, aromatic, and tart flavor from the lemony sauce.
Here Are Some Other Vegetarian / Vegan Recipes That You May Like
- Sweet And Sour Abalone Mushrooms 酸甜鲍鱼菇
- How To Make Vegetarian Chicken Pongteh 素娘惹焖豆酱鸡
- Vegetarian Pandan Chicken 素香兰鸡
- Stir Fry Vegetarian Kam Heong French Bean 素甘香四季豆
- Kam Heong Sauce (Vegetarian) 素甘香酱
- Vegetarian Kam Heong Chicken 素甘香鸡丁
- Homestyle Vegetarian Curry 家乡咖喱菜
Vegetarian Lemon Chicken (King Oyster Mushroom) 素柠檬鸡 (杏鲍菇)
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Ingredients
Ingredients:
- 300 grams King Oyster Mushrooms
Marinade:
- 1 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- ¼ tsp ground white pepper
- 1 tsp sesame oil
Lemon Sauce Ingredients:
- 1 lemon, 6 tbsp lemon juice
- 3 tbsp sugar
- 1 tbsp white vinegar
- ½ cup water
- 1 tsp cornstarch
Batter Ingredients:
- 1 cup self raising flour, 130g
- ½ cup cornstarch, 45g
- ¾ cup water
- 1 tbsp cooking oil
First rinse the king oyster mushrooms. Pat dry and steam over high heat for 10 minutes. Remove from steamer and leave to cool down.
Then using a sharp knife, make a large slit from the cap towards the stem of mushroom. Turn the knife to ‘peel’ the mushrooms in a spiral motion till flat, keeping the mushroom in whole. Then gently slit on both sides of the mushroom.
Prepare ingredients to marinade king oyster mushrooms.
Combine the seasonings on a large plate. Transfer the cut mushrooms onto the plate. Rub both sides of mushroom generously with the sauce and leave to marinade for at least 30 minutes or even overnight.
Have ready all ingredients needed to make the batter.
In a bowl, combine self raising flour, water, cooking oil and cornstarch. Stir until there is no lump and a smooth batter is formed. And we are ready to coat the marinated mushrooms before frying.
First heat up oil in wok. Oil is hot enough when a steady stream of bubbles appear from the submerged end of the chopstick.
Dip marinated mushroom into batter, shake off excess and slowly put into the hot oil. Fry one side for about 4 minutes and then gently flip over and continue to fry the other side. Fry on both sides until golden brown and crispy. Remove and drain off excess oil.
When slightly cooled, cut into pieces. Arrange on plate and garnish with slices of lemon and lemon peel. Next prepare the lemon sauce.
Have ready the ingredients to make lemon sauce.
Cut the lemon in halve. Squeeze and strain lemon juice into a bowl.
To make the sauce, mix together squeezed lemon juice, sugar, vinegar, water and cornstarch in a bowl and stir until the sugar has dissolved.
Then slowly pour the sauce into a small pot. Cook over low heat, stirring constantly. When about to boil, add in some lemon zest and continue to cook till sauce thickened. And we are done with the lemon sauce.
Drizzle the lemon sauce over the fried mushrooms and it is ready to serve.
This crispy vegan lemon chicken is best enjoyed with steamed white rice or can be eaten on its own. Enjoy!
Instructions
Prepare Vegetarian Chicken:
Prepare Vegan Lemon Chicken Batter:
Fry Vegetarian Lemon Chicken:
Prepare Lemon Sauce:
Enjoy!
Recipe Video
Notes
- Use big size king oyster mushrooms.
- Use a sharp knife when cutting the king oyster mushrooms into cutlets.
- Stir well to ensure a smooth batter (no lumps)
- Be sure to coat the marinated mushroom completely in the batter.
- Don’t rush to flip the battered mushroom when just put in to fry. Ensure one side is fried for about 5 minutes before flipping.
- The lemon sauce should just lightly coat the crispy mushroom cutlets so that every bite of is complete with a crunchy texture, perfected with a sweet, aromatic, and tart flavor from the lemony sauce.
