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Crunchy Mushroom Chicharon

Crunchy mushroom cracklings that are equally scrumptious as the real chicharon!
Prep Time15 mins
Cook Time15 mins
Author: Pam from PinoyBites


  • 2 - 2 ½ lbs fresh oyster mushrooms
  • Canola oil for deep frying

Breading Mix:

  • ¾ cup all purpose flour
  • ¾ cup tapioca starch or cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon iodized salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika

Spiced Vinegar for dipping:

  • ½ cup vinegar I used Datu Puti
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 clove garlic smashed and chopped
  • ½ teaspoon chili flakes or 1 sliced Thai chili


  • Wire rack over a sheet tray for draining
  • Mesh strainer to shake off excess breading
  • Large frying pan for deep frying

Here's How:

  • Wash the mushrooms in cold tap water (2x) and drain. Pile a few on top of each other and gently squeeze as much water as you can. Then place on a plate lined with paper towels to absorb the excess moisture. Repeat with the rest. Cut them in bite-size pieces and set aside.
  • Combine the breading mix in a large bowl and stir well to combine.
  • Heat a large frying pan/wok and fill with about 1 ½ inches of oil. Fully coat the mushroom pieces in the breading mix, place in a sieve to shake off excess flour and fry (in batches depending on how big your pan is) on medium-high heat for 3 minutes. Stir gently to turn, lower the heat to medium-low and cook for another 10 minutes. Place on a wire rack while you cook the rest. They will be lightly golden and crispy outside but not super crunchy yet.
  • For the second frying, increase the heat to medium or medium-high. Fry the mushrooms for 1-2 minutes. Stir continuously for even cooking. Scoop them to the wire rack once golden and very crunchy. Immediately sprinkle with a pinch or two of salt.
  • Serve with spiced vinegar.