I recently tried making this Crispy Chili Garlic Mushroom Recipe, and I have to say, it was a game-changer! The mushrooms came out perfectly crispy on the outside while remaining tender inside, all coated in a spicy, garlicky sauce that made me go back for seconds.

I loved how simple the ingredients were and how quickly it came together. Whether I served it as an appetizer or a main dish with rice, everyone at the table couldn’t stop complimenting it. If you enjoy bold flavors with a satisfying crunch, this recipe is definitely for you.

You can also enjoy similar flavors in Pumpkin Spice Waffles with Maple Syrup Recipe for a sweet and spiced treat, or try the comforting Banana Nut Bread with Pecans Recipe as a snack alongside your meal.

Ingredients

Here’s what you’ll need to make this dish shine. I recommend using fresh mushrooms for the best texture and flavor.

5 large button mushrooms (around 4–5 oz) – choose firm, fresh mushrooms for a juicy bite.
4 tbsp all-purpose flour – helps make the batter light and crispy.
4 tbsp corn starch – adds extra crunch to the coating.
½ tsp garlic powder – enhances the garlic flavor without overpowering.
½ tsp red pepper flakes – gives a mild heat; adjust according to your spice preference.
Pinch of salt – to balance flavors.
Water – for making a thick yet flowy batter to coat mushrooms.

For the sauce:

½ cup red bell pepper, chopped – adds color and sweetness.
½ cup green bell pepper, chopped – balances the red pepper and adds crunch.
5 cloves garlic, minced – the star flavor of this dish.
1 tbsp ginger, minced – gives a subtle warmth and aroma.
1 tbsp fresh chili pepper, chopped – for extra heat.
2 tbsp dark soy sauce – adds depth and umami.
2 tbsp red chili sauce (Sriracha or Schezwan) – gives that signature spicy kick.
1 tsp sesame oil – imparts a nutty aroma to the sauce.
1 tsp white vinegar – balances the sweetness and spiciness.
1 tsp brown sugar – adds a subtle caramelized flavor.
½ tsp gochugaru or extra red chili flakes (optional) – for a more vibrant heat.
Oil – for shallow or deep frying.
½ cup fresh cilantro, chopped – for garnish and freshness.

Note: serves 2

Variations

You can customize this recipe to match your dietary needs or flavor preferences:

Use gluten-free flour instead of all-purpose flour for a gluten-free version.
Swap corn starch with rice flour for a lighter crisp.
Replace brown sugar with coconut sugar or omit for sugar-free.
Add extra veggies like carrots or mushrooms for more texture.
Make it oil-free by air frying the mushrooms instead of shallow frying.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Frying pan or wok – for frying mushrooms and cooking the sauce.
Mixing bowl – to prepare the batter.
Whisk – to make the batter smooth and lump-free.
Knife and cutting board – for chopping mushrooms, peppers, and aromatics.
Paper towels – for draining excess oil from fried mushrooms.

How to Make Crispy Chili Garlic Mushroom Recipe?

Preparing the Mushrooms

First, I washed the mushrooms under running water and patted them dry. I like slicing them evenly to ensure each piece fries to the perfect crisp, though you can cut them to your preferred size.

Making the Batter

I mixed all-purpose flour, corn starch, garlic powder, red pepper flakes, and a pinch of salt in a bowl. Then, I slowly added water while whisking to create a smooth, thick batter that clings to each mushroom slice.

Frying the Mushrooms

I heated oil in a pan and coated the mushroom slices in the batter. Frying them until golden brown gave me that irresistible crunch. I did this in batches to avoid overcrowding the pan.

Preparing the Sauce

In a separate pan, I heated sesame oil and sautéed garlic, ginger, and chili until aromatic. Then, I added chopped red and green bell peppers, giving the sauce a colorful, fresh taste.

Combining Mushrooms with Sauce

Once the sauce was ready, I tossed in the crispy mushrooms. I stirred everything gently to coat each piece evenly with the flavorful sauce, then finished it off with fresh cilantro.

Additional Tips for Making this Recipe Better

From my experience, these small tweaks make a big difference:

I make sure the mushrooms are completely dry before frying to prevent sogginess.
I fry in small batches for even crispiness.
I adjust chili and garlic according to my spice tolerance.
I add cilantro just before serving to keep it fresh and aromatic.

How to Serve Crispy Chili Garlic Mushroom Recipe?

I like serving this as an appetizer or alongside jasmine rice for a main course. Garnishing with extra cilantro or thinly sliced green chilies makes it visually appealing. A side of fresh cucumber slices or salad helps balance the heat.

Nutritional Information

Here’s a quick snapshot per serving:

Calories: ~250 kcal – perfect for a snack or light meal.
Protein: 6g – mushrooms are a great plant-based protein source.
Carbohydrates: 30g – mainly from the batter and vegetables.
Fat: 12g – from the frying oil and sesame oil.

Make Ahead and Storage

Storing: It’s best not to store fried mushrooms as they lose crispiness. Keep all prepped ingredients ready in the fridge instead.

Freezing: I usually avoid freezing fully cooked mushrooms since they get soggy, but you can freeze prepped mushrooms and batter separately for quick cooking later.

Reheating: If needed, reheat in an air fryer or oven to regain some crispiness. Avoid microwaving as it makes them soft.

Why You’ll Love This Recipe?

This recipe has so many perks that make it my go-to:

Quick and easy – ready in just 25 minutes.
Crispy texture with bold flavor – perfect crunch with a spicy sauce.
Versatile – serve as an appetizer, snack, or main course.
Plant-based – vegan and healthy with minimal oil.
Customizable – adjust spice, add veggies, or make it gluten-free.

Ash Tyrrell