Vegan Caramel "Chicken"
Prep and cook times are estimates — every kitchen moves at its own pace. None significant.
New and improved (October 2026): we took the original video recipe back to the drawing board and figured out how to make it better. The mushrooms now get a crisp battered fry instead of a plain sear, the sugar gets properly caramelized to deep amber, and fresh ginger and Thai chilies bring the ginger-heat kick of the Grand Lux Cafe classic that inspired it. The coconut milk is gone (the glaze should be glossy, not creamy), and the fried pieces get tossed in the sauce at the very end so they stay crisp.
What changed: the mushrooms get the crispy battered treatment, the brown sugar gets fully caramelized to deep amber before anything else hits the pan, and the coconut milk and nori are out — a Grand Lux–style glaze is glossy, not creamy. Toss the crispy pieces through the glaze at the very end so the crust stays shattering. High-protein option: swap the mushrooms for extra-firm tofu, pressed and torn into chunks — same batter, same glaze.
Watch it made
Directions
- Wipe the mushrooms clean and pat dry (don't soak them — they shrink less when they go into the fryer dry). Cut into 1 1/2-inch chunks and score the tops lightly.
- Make the batter: whisk the flour, cornstarch, garlic powder, salt, and black pepper in a large bowl, then whisk in the cold water until smooth — about the consistency of thin pancake batter.
- Pour 1/2 inch of neutral oil into a large skillet and heat over medium-high until shimmering (about 350°F).
- Dip the mushroom chunks in the batter, let the excess drip off, and fry in batches until deep golden and crisp, 3-4 minutes per side. Drain on a wire rack and season with a pinch of salt while hot.
- Make the caramel: in a large skillet or wok, combine the brown sugar and 2 Tbsp water over medium heat. Swirl the pan (don't stir) until the sugar melts and turns deep amber, 4-6 minutes. Watch it closely — caramel goes from amber to burnt fast.
- Take the pan off the heat and carefully pour in the soy sauce — it will bubble vigorously. Stir until smooth, then return to medium heat.
- Add the shallot, onion, garlic, ginger, and chilies (plus chili flakes if using). Cook 2 minutes until fragrant and the onions just soften.
- Stir in the rice vinegar and 1/4 cup water or broth. Simmer 3-4 minutes, until the glaze is thick, syrupy, and glossy enough to coat a spoon.
- Turn off the heat, add the crispy mushrooms, and toss to coat in the glaze. Don't simmer the coated mushrooms — the crust stays shattering when the glaze meets it at the very end.
- Serve over jasmine rice and finish with cilantro, sliced green onions, and toasted cashews or peanuts.
