The thing I LOVE about oyster mushrooms for this recipe are all the nooks and crannies. Oyster mushrooms are a good source of vitamin D, protein, fiber, potassium, vitamin B6 and folate and can be found at most Asian grocery stores and farmers markets. Why are they called “oyster” mushrooms? Well, I always thought it was because they smelled kind of seafood-y to me, but, in fact, they derived their name from their appearance. These are sometimes referred to as “king oyster mushrooms” because they are big enough to span well beyond the size of a large hand. What are we using then? Seitan? TVP? Gardein? Nope. Actually, when you taste this dish, you will think you’re hallucinating. I would think that’d be obvious, but I can understand why the photo above might have you second guessing. I can’t help adding Korean-y things to my food. It’s really just a byproduct of a lack of impulse control. It’s fried “chicken” with a Korean twist, if you will, like so much of my food.
However, this isn’t a traditional American “fried chicken” either (or “Kentucky fried chicken?”). This isn’t the traditional “Korean fried chicken.” It isn’t fried with potato starch or glazed with a spicy sauce.