Crispy Chili Garlic Mushroom Recipe

I’m sharing my Crispy Chili Garlic Mushroom as a Mushroom Dinner that relies on one unexpected pantry swap to make the mushrooms stand out.

I never thought mushrooms could crash a party this loud, but they do. Crispy Chili Garlic Mushroom is that weirdly addicting snack that makes you pause mid-bite, thinking maybe you should have made more.

I used cremini mushrooms and a blunt, punchy chili garlic sauce and somehow it turned into something electric, crunchy and just a little messy. I messed up the first batch and still ate the whole plate, so maybe that says something.

If you like a little heat and texture you did not expect, this is for you, perfect under the tag Chili Recipe With Mushrooms.

Ingredients

• Mushrooms: Meaty, umami little sponges, low calorie, some fiber and B vitamins, kinda satisfying
• Cornstarch: Adds a crispy coating, mostly carbs, no real protein, gluten free if needed
• Chili garlic sauce: Gives heat and tang, mostly savory, can be high in sodium
• Soy sauce: Deep salty umami, boosts flavor, choose low sodium to cut salt
• Rice vinegar: Bright sour note, cuts richness, adds balance without extra calories
• Honey or brown sugar: Adds mellow sweetness, helps glaze, use sparingly to keep it lighter
• Garlic and ginger: Aromatic and pungent, small health perks, they brighten the whole sauce
• Sesame oil: Tiny nutty boost, strong flavor, use sparingly for aroma and depth

Ingredient Quantities

• 1 pound (450 g) cremini or button mushrooms halved or quartered
• 3 tablespoons cornstarch (or potato starch)
• 1 tablespoon all purpose flour
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1/2 cup neutral oil like vegetable or canola
• 3 tablespoons chili garlic sauce such as sambal oelek
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or light brown sugar
• 3 cloves garlic minced
• 1 teaspoon grated fresh ginger optional
• 1 teaspoon cornstarch plus 1 tablespoon water
• 2 green onions thinly sliced
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds optional
• 1 lime optional

How to Make this

1. Prep mushrooms: halve or quarter the cremini/buttons so pieces are roughly same size, then pat them very dry with paper towels — really dry them so the coating sticks.

2. Make the dry coat: in a bowl mix 3 tablespoons cornstarch (or potato starch), 1 tablespoon all purpose flour, 1/2 teaspoon fine salt and 1/4 teaspoon ground black pepper; toss the mushrooms in the mix to coat, shake off excess and let sit 4 to 5 minutes so the starch adheres.

3. Heat the oil: pour 1/2 cup neutral oil into a large skillet and heat over medium high until shimmering; test with a pinch of the coating, it should sizzle immediately.

4. Fry the mushrooms: working in one or two batches so you do not overcrowd the pan, add mushrooms in a single layer and fry, turning occasionally, until deep golden and very crisp, about 4 to 6 minutes per batch; transfer to paper towels to drain. if you want ultra crisp, fry once till light golden, rest a minute then fry again till dark golden.

5. Mix the sauce: whisk together 3 tablespoons chili garlic sauce (sambal oelek), 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or light brown sugar, 3 cloves minced garlic and 1 teaspoon grated fresh ginger if using.

6. Reduce and thicken: wipe out excess oil from the skillet leaving about a tablespoon, warm over medium, pour in the sauce and cook 20 to 40 seconds till fragrant, then whisk in the cornstarch slurry (1 teaspoon cornstarch plus 1 tablespoon water) and stir until the sauce thickens and becomes glossy.

7. Toss mushrooms in sauce: add the fried mushrooms back to the pan and toss quickly so the glaze coats every piece, cook 1 to 2 minutes until everything is hot and sticky; add the 2 sliced green onions and 1 teaspoon toasted sesame oil, toss once more.

8. Finish and serve: sprinkle 1 teaspoon sesame seeds if using and squeeze lime over top for brightness if you like; taste and tweak with more soy or honey if needed.

9. Serve right away over rice, noodles or as an appetizer — they lose crispness if left too long so eat while hot.

10. Tips: pat mushrooms super dry, dont crowd the pan, and use potato starch if you want a lighter crunch.

Equipment Needed

1. Large heavy-bottomed skillet about 10 to 12 inch for frying and finishing the sauce
2. Tongs plus a spider or slotted spoon to turn and lift mushrooms from hot oil
3. Two mixing bowls one large for the dry coat and mushrooms and one small for the sauce
4. Measuring cups and measuring spoons
5. Small bowl and a whisk for the cornstarch slurry and to mix the sauce
6. Chef’s knife and cutting board for trimming mushrooms, mincing garlic and slicing green onions
7. Paper towels and a rimmed plate or baking sheet to drain the fried mushrooms
8. Garlic press or microplane for ginger and garlic if you want quicker prep

FAQ

Crispy Chili Garlic Mushroom Recipe Substitutions and Variations

• Cornstarch (3 tbsp): use tapioca starch, arrowroot powder, or extra potato starch; all purpose flour works in a pinch but use about 1.5x and pat mushrooms very dry so they still crisp up.
• Neutral oil (1/2 cup): peanut oil or avocado oil for higher smoke point, or light olive oil if youre careful with heat; grapeseed oil is another good swap.
• Chili garlic sauce (3 tbsp): sriracha, gochujang thinned with a little water and vinegar, or crushed red pepper mixed with minced garlic and a splash of vinegar for heat and tang.
• Low sodium soy sauce (2 tbsp): tamari for gluten free, coconut aminos for a milder, slightly sweeter option, or regular soy sauce if you dont have low sodium (reduce added salt).

Pro Tips

– Pat the mushrooms absolutely dry before you coat them. If they’re even a little damp the starch won’t stick and you’ll get soggy spots, so give them a good press and wait a few minutes after coating for the starch to adhere.

– Don’t crowd the pan, work in small batches and keep the oil at a steady medium-high temp (use a thermometer if you have one). For next-level crunch fry in two quick goes: a short first fry, rest, then finish until deep golden, it makes a huge difference.

– Be careful when glazing: reduce the sauce until it’s glossy and thick, then toss the mushrooms quickly and off the hottest heat so they don’t steam and go limp. If they soften a bit, a tiny splash of the frying oil or a quick return to the pan will revive some crisp.

– Finish at the last second with aromatics and acid. Tossing in the green onions, toasted sesame oil, seeds and a squeeze of lime right before serving brightens the whole dish and cuts through the richness.