Taiwanese Popcorn “Chicken”

Kicking off my new series “Recreating Taiwanese Classics from My Childhood” with one of my all-time favorites: Taiwanese popcorn chicken — made with lion’s mane mushrooms!

One of my fondest childhood memories is stopping by Lollicup after school with my mom and sister. We’d get two boba milk teas for $5 and a bag of freshly fried Taiwanese popcorn chicken — a combo that felt like pure happiness. We’d sip on our milk teas while waiting, and soon enough, we’d be handed a piping hot bag filled with the crunchiest, juiciest bites of popcorn chicken, complete with crispy fried basil for that fragrant, savory finish.

Ever since going plant based, I’ve wanted to recreate this iconic street food snack, but I didn’t want to settle for something that was just close. I wanted something that could match (or even beat) the real thing in both flavor and texture.

That’s when I discovered lion’s mane mushrooms. After trying an incredibly juicy plant-based burger made with lion’s mane, I knew this was the key. Not only does it mimic the tender, meaty texture of chicken thighs, but it’s also packed with nutrients and beneficial compounds.

The recipe itself is surprisingly simple and only uses a few key ingredients. The trick is to treat the lion’s mane mushrooms the same way you would chicken — that means marinating them well and double frying for maximum crisp.

I used organic dried lion’s mane mushrooms from Eden Foods, which come precut into perfect bite sized pieces. All you need to do is soak them in hot water for about 15 minutes to rehydrate, then squeeze out the excess water. From there, marinate them in a savory blend of sauces for at least 15 minutes to let the flavor soak in. Coat them in a light batter and fry until golden. Let them rest briefly on paper towels, then fry again for that extra crunch that makes all the difference.

The result is a crispy, juicy, flavor packed popcorn “chicken” that is so satisfying and completely plant-based. It’s the kind of snack that takes me right back to those after school moments, now with a delicious and nourishing twist.

Ingredients (serves 2-4):

“Chicken”

• 50 grams or 2 bags of Eden Foods Lion Mane Mushrooms

Marinade:

• 1 tbsp of Shao Xing Wine

• 2 tbsp of soy sauce

• 1 tbsp of minced ginger

• 1 tbsp of minced garlic

• 1 tbsp of five spice powder

• A pinch of salt

Batter:

• 1 cup potato starch (you can sub this for corn or tapioca starch)

For Frying:

• Neutral Oil

• Handful of fresh thai or sweet basil leaves (optional, but recommended)

For Serving:

• Pepper salt for fried chicken to taste

Or

• Chinese 5 spice powder, sea salt, and white pepper or ground black pepper to taste

Instructions

1. Rehydrate the Lion’s Mane Mushrooms
   Add the dried lion’s mane mushrooms to a bowl and pour hot water over them until fully submerged. Let them soak for about 15 minutes, or until soft and fully rehydrated.

2. Prep the Mushrooms
   Once rehydrated, squeeze out as much water as possible from the mushrooms using your hands or a clean towel. This helps them absorb the marinade better and fry more evenly.

3. Marinate
   In a mixing bowl, combine Shao Xing wine, soy sauce, minced ginger, minced garlic, five spice powder, and a pinch of salt. Add the squeezed mushrooms and mix well until fully coated. Let them marinate for at least 15 minutes, or up to 30 minutes for more flavor.

4. Coat with Batter
   Pour the potato starch into a shallow bowl or plate. Dredge each marinated mushroom piece in the starch, pressing gently so it sticks well. Shake off any excess.

5. First Fry
   Heat neutral oil in a deep pan or wok over medium heat (around 325°F or 160°C). Carefully add the coated mushroom pieces in batches, being careful not to overcrowd the pan. Fry for 2–3 minutes until lightly golden. Remove and place on a paper towel–lined plate to rest.

6. Second Fry (for Extra Crispiness)
   Return the mushrooms to the oil and fry again for 1–2 minutes until golden brown and extra crispy. If using basil leaves, add them in the last 30 seconds of frying — they should crisp up quickly.

7. Season and Serve
   While the mushrooms are still hot, sprinkle with pepper salt or a mix of Chinese five spice powder, sea salt, and white or black pepper to taste. Serve immediately and enjoy!

If you enjoyed this recipe, check out my Taiwanese Sesame Oil Lion’s Mane Noodles Recipe!