Vegetarian Chicken Teriyaki is a quick and easy vegan meat-free version of the classic teriyaki chicken. Crispy deep fry battered mushrooms, glazed with a sweet and sticky teriyaki sauce – this dish tastes just amazing!
Watch How To Make Vegetarian Teriyaki Chicken – Recipe Video
Vegetarian Chicken Teriyaki is a quick and easy meat-free version of the classic teriyaki chicken. It is one of the more popular vegan dish and it is so easy to make. Just deep fry battered mushrooms and cook in a sweet and sticky teriyaki sauce and the dish tastes just as good if not better than meat. This sweet soy-based teriyaki homemade sauce goes so well with the fried mushrooms. It is sweet and savoury, chewy and crunchy, sticky and saucy and absolutely delicious!
This version of Vegetarian Teriyaki Chicken is actually made with Pearl Oyster Mushrooms, a one type of tasty oyster mushroom. When fried, it is fragrant and crispy. The Pearl Oyster Mushrooms are made into smaller pieces, marinate with salt to remove excess moisture, coat with a batter and deep fry till golden brown. Lastly, cook in thick teriyaki sauce before serving. Simple and delicious. Let’s start cooking!
What is Pearl Oyster Mushroom?
Pearl oyster mushrooms are one type of oyster mushroom species. It is grown commercial for food production. It is also known as Pleurotus Ostreatus. It has light grey caps and short stems. It has a meaty and tender texture. The flavour is milder and sweeter than the shiitake mushrooms.
What is Vegetarian Teriyaki Chicken?
Vegetarian Teriyaki Chicken is a vegan chicken dish. This version is made with Pearl Oyster Mushrooms. The mushrooms are torn into smaller pieces, remove excess moisture to enhance its crunchiness, coated with batter and deep fry to golden brown and crisp. The crispy mushrooms are then cooked in a lustrous looking sweet and sticky teriyaki sauce before serving.
Ingredients You Need To Make Vegetarian Teriyaki Chicken
- Pearl Oyster Mushroom
- Ginger
- Tomato (garnish)
- Cucumber (garnish)
- Glass Noodles (garnish)
- Toasted Sesame Seeds (garnish)
- Light Soy Sauce (sauce)
- Cooking Wine (sauce)
- Honey / Syrup (sauce)
- Sugar (sauce)
- Rice Flour (batter)
- All-Purpose Flour (batter)
- Water (batter)
Overview On How to Make Vegetarian Teriyaki Chicken
Prepare Ingredients:
- First prepare the mushroom. Lightly rinse the pearl oyster mushrooms. Pat dry and tear into smaller pieces. Add salt to extract extra moisture from the mushrooms. Then squeeze out the extra fluid before adding to prepared batter for frying.
- Prepare the vegan homemade teriyaki sauce. Mix well all teriyaki sauce ingredients in a bowl.
- Prepare the batter. In a bowl, add all ingredients to make batter and combine to form a smooth batter.
Cook Vegetarian Lemon Chicken
- Place all squeezed mushroom into batter and completely coat with batter. Slowly deep fry in wok till golden brown, in batches. Set aside.
- Saute minced ginger and add prepared teriyaki sauce. Cook till bubbling and sauce thickened.
- Add in deep fried mushrooms into thickened teriyaki sauce. Mix and toss to fully coat the mushrooms with the sweet and sticky teriyaki sauce.
- Off heat, add in diced tomatoes, cucumber, toasted sesame seeds and stir to mix well.
- Serve hot on a plate of fried glass noodles with steamed rice.
How to Serve Vegetarian Teriyaki Chicken
This Vegetarian Teriyaki Chicken is usually served with steamed hot rice and vegetables immediately while hot.
Important Tips When Cooking This Dish
- Do not soak the mushroom. Just lightly rinse to retain its flavour.
- When cooking pearl oyster mushrooms, preserve their velvety texture and flavour by keeping them from absorbing excess moisture. Use a paper towel to dry the mushrooms entirely after you rinse them.
- Squeeze as much liquid from the marinated mushroom before putting into the batter. This can enhance the crunchiness of mushroom when deep fried. But there is no need to thoroughly removed all the liquid. Just whatever liquid in 1-2 squeeze.
- Leave mushroom to fry on one side for about 4 minutes before flipping so that the mushrooms can retain its shape.
- When cooking the teriyaki sauce, cook on low heat till sauce has thickened before adding the fried mushrooms. Toss well with the sauce to make sure all the mushrooms are coated.
- Off heat before adding diced tomatoes and cucumber so they are not overcooked.
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
- Vegetarian Lemon Chicken Recipe 素柠檬鸡
- 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 Teriyaki Chicken 素照烧鸡
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Ingredients
Ingredients:
- 300 grams pearl mushroom, oyster mushroom
- 10 grams glass noodles
- 10 grams ginger, peeled and chop
- 30 grams tomato, 1 small to medium size
- 30 grams cucumber, 1 cut section
- 1 tbsp sesame seeds, toasted
Teriyaki Sauce:
- 2 tbsp light soy sauce
- 1½ tbsp cooking wine
- 1½ tbsp honey
- 1½ tbsp sugar
Batter:
- 75 grams rice flour, sieved
- 60 grams all-purpose flour
- 1 cup water
Have ready the main ingredients to make the dish.
First briefly rinse the pearl mushrooms. (Do not soak the mushrooms). Pat dry and tear apart the mushrooms. Place in a bowl and sprinkle salt. Mix well and set aside for at least 10 minutes.
Meanwhile cut tomato and cucumber into small pieces. Also chop finely the ginger.
Have ready all ingredients to make the teriyaki sauce.
In a bowl, add all ingredients and mix well the teriyaki sauce. Set aside for later use.
Have ready all ingredients to make the batter.
Put all batter ingredients into a bowl. Add water in batches till a smooth batter is formed.
Heat up oil in a wok. When bubbles form around chopstick put in the oil, the oil is ready for frying. Deep fry some glass noodles for garnish. Place the fried glass noodles on a serving plate.
Prepare to deep fry the mushrooms. Before that, gently squeeze out the fluid from the mushrooms working with one handful at a time.
Directly put the squeezed mushrooms into the batter. Mix well and make sure the mushrooms are completely coated with the batter. And we are ready to fry the mushrooms.
Gently place the batter coated mushrooms into the hot oil and on medium heat, fry till golden brown. Let mushrooms fry for 4 minutes before flipping to allow mushroom to firm up its shape. Remove from wok and set aside.
Leave a little oil in wok. Sauce minced ginger till fragrant. Pour in the teriyaki sauce. Using low heat, cook till sauce is bubbling and thickened. Next add the fried pearl mushrooms and mix to coat the mushrooms with the teriyaki sauce. Off heat and add in the cut tomatoes and cucumber. Mix together and we're done. Transfer to the serving plate and garnish with toasted sesame seeds.
Topped everything with some sesame seeds and more teriyaki sauce for a super tasty and satisfying meal. Enjoy!
Instructions
Prepare Ingredients:
Prepare Teriyaki Sauce:
Prepare Batter:
Cook Vegetarian Teriyaki Chicken:
Enjoy!
Recipe Video
Notes
- Do not soak the mushroom. Just lightly rinse to retain its flavour.
- When cooking pearl oyster mushrooms, preserve their velvety texture and flavour by keeping them from absorbing excess moisture. Use a paper towel to dry the mushrooms entirely after you rinse them.
- Squeeze as much liquid from the marinated mushroom before putting into the batter. This can enhance the crunchiness of mushroom when deep fried. But there is no need to thoroughly removed all the liquid. Just whatever liquid in 1-2 squeeze.
- Leave mushroom to fry on one side for about 4 minutes before flipping so that the mushrooms can retain its shape.
- When cooking the teriyaki sauce, cook on low heat till sauce has thickened before adding the fried mushrooms. Toss well with the sauce to make sure all the mushrooms are coated.
- Off heat before adding diced tomatoes and cucumber so they are not overcooked.
