Name: Air Fryer Mushroom Chilli
Ingredients: 400 grams button mushrooms, cut into half (2 packets); 3 tablespoons cornflour/cornstarch; 3 tablespoons all purpose flour, maida; ¼ teaspoon salt; ¼ teaspoon pepper; 2-3 tablespoons water; Oil for deep frying, if deep frying; 2 teaspoons dark soy sauce + 2 teaspoons light soy sauce OR 3 tsp ching’s secret soya sauce; 2 teaspoons ketchup; 1½ teaspoon synthetic white vinegar; 1 teaspoon pepper; ¾ teaspoon salt; ½ teaspoon cornflour / cornstarch; ½ cup water + 2-3 tablespoons if required, for gravy, use 1 cup water; 3 tablespoon vegetable oil, see note 4 – any neutral flavoured oil like canola, rice bran or sunflower; 3-4 green chillies, slit lengthwise; 1 tablespoon finely chopped garlic; ½ tablespoon finely chopped ginger; 1 medium onion, cut into 1 inch squares, approx ½ cup; 1 medium green capsicum, cut into 1 inch squares, approx ½ cup; ¼ cup chopped spring onion greens, for garnish (can be substituted with fresh coriander)

Ingredients

400 grams button mushrooms, cut into half (2 packets)
3 tablespoons cornflour/cornstarch
3 tablespoons all purpose flour, maida
¼ teaspoon salt
¼ teaspoon pepper
2-3 tablespoons water
Oil for deep frying, if deep frying
2 teaspoons dark soy sauce + 2 teaspoons light soy sauce OR 3 tsp ching’s secret soya sauce
2 teaspoons ketchup
1½ teaspoon synthetic white vinegar
1 teaspoon pepper
¾ teaspoon salt
½ teaspoon cornflour / cornstarch
½ cup water + 2-3 tablespoons if required, for gravy, use 1 cup water
3 tablespoon vegetable oil, see note 4 – any neutral flavoured oil like canola, rice bran or sunflower
3-4 green chillies, slit lengthwise
1 tablespoon finely chopped garlic
½ tablespoon finely chopped ginger
1 medium onion, cut into 1 inch squares, approx ½ cup
1 medium green capsicum, cut into 1 inch squares, approx ½ cup
¼ cup chopped spring onion greens, for garnish (can be substituted with fresh coriander)

Steps

Prep – Preheat the air fryer or oil (if deep frying). Also whisk together all the ingredients under sauce and set aside.
Dry Coat Mushrooms – Rinse and pat dry all mushrooms and cut them into halves. Take cornflour, all purpose flour, salt and pepper in a bowl and mix. Add halved mushrooms and toss to coat. Add water one tablespoon at a time and toss just to get the coating to stick to mushrooms.
For Air Fryer – Preheat air fryer for 3 minutes at 180C. Arrange the mushrooms in the air fryer (My air fryer is 5L and I air fried in two batches) and lightly brush the tops with oil. Cook on 180C for 2 minutes on one side, flip each mushroom & cook the other side for 3 minutes. Repeat the same process for the second batch of mushrooms too.
Deep Frying – Heat one and a half inches of oil in a wok or pan and add coated mushrooms to hot oil one by one so they do not stick to each other. Fry them on high heat for 2-3 minutes, turning once till they are pale brown and crisp. Take them out on a plate and set aside. Repeat the same process for the rest of the mushrooms.
Saute Aromatics – Remove excess oil from the wok, leaving behind 2 tablespoons of oil. Once the oil is hot, add ginger, garlic and green chillies. Saute for a minute and add onions and capsicum. Stir fry for 2-3 minutes on high heat, add fried mushrooms and toss with the aromatics for a minute.
Adding Sauces – Add the sauce mixture and toss together on high heat for 2 minutes till corn flour is translucent and the sauce has a thick, glossy finish. Add 2 tablespoons of water if you want a little more sauce. Garnish with chopped spring onion greens and serve hot.