Crispy Vegan Fried Chicken Drumsticks with Lemongrass Enoki & Rice Paper

2 weeks ago

Craving that irresistible crispy fried chicken experience but sticking to a plant-based diet? Look no further! This revolutionary recipe offers a deliciously innovative solution, transforming humble Enoki mushrooms and fragrant lemongrass into surprisingly realistic and incredibly crispy "drumsticks" with a ingenious rice paper skin. It's a game-changer for anyone seeking a dairy-free, egg-free, and delightfully unique vegan fried chicken alternative.

This homemade recipe is perfect for those looking to explore creative plant-based cooking, satisfy a comfort food craving, or simply impress friends and family with a meal that tastes like an indulgent treat. Forget complex ingredients or techniques – this approach makes plant-based "fried chicken" accessible and incredibly fun to make at home.

Ingredients for Vegan Fried Chicken Drumsticks laid out on a wooden board

What Makes This Vegan Fried Chicken So Special?

The magic lies in its clever construction! Instead of relying on traditional mock meats, this recipe leverages the natural texture of Enoki mushrooms and the aromatic power of lemongrass to create the "flesh" of the drumstick. The thin, pliable rice paper then wraps around, forming a golden, incredibly crispy "skin" when fried. The result? Drumsticks that are not only crispy and flavorful but also surprisingly light and satisfying.

Ingredients

10-12 fresh lemongrass stalks, about 6-8 inches long, trimmed
200g (about 7 oz) Enoki mushrooms, roots trimmed, gently separated into small clumps
10-12 sheets rice paper (approx. 22cm/8.5 inches diameter)
1 cup all-purpose flour (for a gluten-free option, use a gluten-free all-purpose blend)
1/4 cup cornstarch
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp himalayan salt (or to taste)
1 cup cold water (for batter)
3-4 cups vegetable oil for deep frying

Close-up of a finished Vegan Fried Chicken Drumstick, showing its crispy, golden-brown exterior

Equipment

Large skillet or deep pot for frying
Tongs
Wire rack for draining
Shallow dish for batter
Large, flat dish or surface for rolling rice paper

Instructions

Prepare the Lemongrass & Enoki Cores: Gently pound the thicker ends of the lemongrass stalks a few times with the back of a knife or a meat mallet. This helps release their aroma and makes them slightly more pliable. Take a small clump of Enoki mushrooms and wrap it around the pounded end of a lemongrass stalk, shaping it into a drumstick-like form. Repeat for all stalks.
Make the Batter: In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and himalayan salt. Gradually whisk in the cold water until you have a smooth, thin batter.
Wrap with Rice Paper: Prepare a large, flat surface and a shallow bowl of warm water. Dip one rice paper wrapper briefly in the warm water until it's just pliable (a few seconds). Lay it flat. Place one lemongrass and enoki "drumstick" near one edge. Fold the sides in, then roll tightly to form a compact drumstick shape, leaving the lemongrass stalk exposed as the "bone." Repeat for all drumsticks.
Coat and Fry: Heat vegetable oil in a large skillet or deep pot over medium-high heat until it reaches about 350-375°F (175-190°C). Carefully dip each rice paper-wrapped drumstick into the prepared batter, ensuring it's fully coated.
Cook to Golden Perfection: Gently place 2-3 drumsticks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and wonderfully crispy.
Drain and Serve: Remove the fried drumsticks with tongs and place them on a wire rack set over paper towels to drain excess oil. Serve immediately and enjoy the satisfying crunch!

Plated Vegan Fried Chicken Drumsticks ready to be enjoyed

Variations and Adaptations

Flavor Boosts: Experiment with adding a dash of smoked paprika, a pinch of turmeric for color, or a touch of chili flakes to the batter for a spicy kick.
Dipping Sauces: Serve with your favorite vegan dipping sauces like a sweet chilli sauce, a zesty mayonnaise, or a savory soy sauce and lime dip.
Air Fryer Option: For a lighter version, after coating in batter, lightly mist the drumsticks with cooking oil and air fry at 375°F (190°C) for 10-15 minutes, flipping halfway, until golden and crispy.
Mushroom Alternatives: While Enoki is ideal for its texture, you could try thinly sliced oyster mushrooms or shredded king oyster mushrooms for a similar effect.

Tips & Hacks for the Crispiest Vegan Fried Chicken

Perfect Rice Paper: Don't oversoak the rice paper! A quick dip is all you need for it to become pliable. It will continue to soften as you work with it.
Even Coating: Ensure the batter is thin enough to coat evenly without clumping. If it's too thick, add a tiny bit more water.
Optimal Frying Temperature: Maintaining a consistent oil temperature is key for crispiness without burning. Use a kitchen thermometer if possible. If the oil is too cool, the drumsticks will absorb too much oil and be greasy. Too hot, and they'll burn before cooking through.
Don't Overcrowd: Fry in batches to prevent the oil temperature from dropping significantly, which can lead to soggy results.

Ready to try this amazing plant-based creation? Give this recipe a whirl and let us know how it turns out! Share your crispy drumstick creations on abillion and inspire others.