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Chicharron de pollo

Vegan Chicharrón de Pollo- Dominican fried chicken

hispanic-ish
Indulge with this quick and easy vegan chicharrón de pollo recipe. It's made with meaty oyster mushrooms which have a similar texture to meat, leaving both vegans and meat-lovers fully satisfied and asking for more.
Prep Time 5 mins
Cook Time 10 mins
Course Main Course, Side Dish, Snack
Cuisine Latin
Servings 4 People

Equipment

  • cast iron skillet or frying pan
  • Two large mixing bowls

Ingredients
  

Wet batter

  • 1 Cup Gram flour (Chickpea flour)
  • 1 TSP Onion powder
  • 1 TSP Adobo
  • ½ TBSP chopped garlic (about 3 cloves)
  • ½ TSP Salt
  • ½ TSP brown sugar (Any sugar works well)
  • Cup Vegetable stock

Dry coating

  • 1 Cup Gram Flour (Chickpea flour)
  • 1 TBSP Cornflour (Corn starch)
  • 1 TSP Onion powder
  • 1 TSP Adobo
  • ½ TSP salt
  • Canola oil for frying (Any oil with a high smoke point will work well)

Other

  • 300 grams Oyster mushrooms
  • Canola oil for frying (Any oil with a high smoke point will work well)
  • Finishing salt
  • Pinch of oregano

Instructions
 

  • Heat your frying skillet and oil to medium-high heat. To know when the oil is ready, sprinkle a pinch of flour into the oil. If it starts to bubble immediately, it's ready. If it takes a couple of seconds, it needs more time. You want the oil to be pipping hot.
  • While the oil warms up, mix all of the wet batter ingredients in a bowl and set aside.
    Chicharron de pollo
  • Mix all of the dry coating ingredients in a separate bowl and set aside.
    Chicharron de pollo
  • Prep the mushrooms:
    1. Trim the mushrooms if needed by cutting off the rubbery part of the stem. Some may have them cut off already.
    2. If you see some soil on the mushrooms, carefully run them through some water for a quick rinse.
    3. Make sure they are dry. Carefully pat with a paper towel if needed, especially if you rinsed them.
    4. Using your hands split the large mushrooms into smaller pieces. On average you can split them in half.
    Chicharron de pollo
  • Place the mushrooms in the wet batter and cover them completely.
    Chicharron de pollo
  • Carefully coat the mushrooms with the dry batter. You may want to place the mushrooms in the dry batter in two sections to avoid overcrowding.
    Chicharron de pollo
  • Immediately after, add the mushrooms to the frying pan. Raise the heat to high to prevent the temperature from drastically changing.
    Chicharron de pollo
  • Fry until crispy and golden brown for about 2 minutes with a maximum of 3 minutes. Turnover the mushrooms halfway. DO NOT overcrowd the frying pan.
  • Once fried, place on a cooling rack lined with paper towels to catch the excess oil.
    Chicharron de pollo
  • Repeat until all the mushrooms are cooked. May take about 3 batches to fry completely.
  • Sprinkle with some finishing salt and oregano & DONE!

Notes

Tips
  • To know when the oil is ready, sprinkle a pinch of flour into the oil. If it starts to bubble immediately, it's ready. If it takes a couple of seconds, it needs more time. You want the oil to be pipping hot. 
  • Because mushrooms are not meat, they only need to be cooked until the batter is crispy hence why they only need about two minutes. If you fry for too long, the batter will begin to absorb the oil. We don't want that. 
  • DO NOT overcrowd when adding the mushrooms to the dry coating as they will clump together. Too much batter will soak up more oil, and as a result, you'll have soggy oil-filled mushrooms. 
  • Do Not Overcrowd the frying pan either. This will also lead to soggy mushrooms by lowering the oil temperature.  Cook them in batches to achieve that perfect crispy texture. When in doubt, keep the heat as high as you can. 
Keyword adobo, chicharron, chicken, Dominican, easy, mushrooms, plant-based, pollo, quick, vegan