Simple Way to Make Perfect My style Mushroom Crispy Kung Pao 😀

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We hope you got benefit from reading it, now let's go back to my style mushroom crispy kung pao 😀 recipe. You can have my style mushroom crispy kung pao 😀 using 15 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make My style Mushroom Crispy Kung Pao 😀:

1. Get 2 cups of Cauliflour florets.
2. Provide 5 tbsp of corn starch or other starch.
3. Get 6 tbsp of bread crumbs.
4. Prepare 1/2 tsp of cayenne use a 1/3 tsp for less heat.
5. Provide 2 tsp of soy sauce.
6. You need 1 tsp of oil.
7. Prepare of For the Kung Pao sauce.
8. Use 4-6 of dried red chilies chinese red chilies,.
9. Get 1/2 tsp of coarsely crushed sichuan peppercorns.
10. You need 4-5 cloves of garlic mince.
11. Get 1 inch of ginger minced.
12. Provide 2 tbsp of scallions chopped.
13. Prepare 2.5 tbsp of low sodium soy sauce.
14. Get 6 tbsp of bread crumbs.
15. You need 1 inch of ginger minced.

Steps to make My style Mushroom Crispy Kung Pao 😀:

1. Cut the florets of cauliflour and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter..
2. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency,.
3. Start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue..
4. If the batter thickens too much while working, add a tsp or more water and mix in and continue. Bake for 30 minutes or longer until the florets are cooked through..
5. Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.).
6. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally..
7. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute..
8. Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in..
9. Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve..
10. This is hot you get the flavour then that kick at the back of your throat. But its a lovely flavour.

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