Paprika Chicken 2.0 with Lion's Mane Mushroom

Step 1 of 6:

 

Mix water and oil in a 1:1 ratio. Add paprika powder, finely chopped garlic, salt, and pepper. Portion the lion's mane mushroom into bite-sized pieces, vacuum seal with the marinade, and let it steep for at least 2 hours.

Step 2 of 6:

 

For the liquid batter, whisk together buttermilk, eggs, paprika powder, and salt until smooth. For the dry coating, mix flour, starch, paprika powder, and salt. Stir some of the liquid batter into the dry mixture until small lumps form.

Step 3 of 6:

 

Remove the lion's mane mushroom from the marinade and let it drip off. First, dip it in the liquid batter, then coat it in the dry mixture, pressing firmly.

Step 4 of 6:

 

Heat oil in a pot to 170–175 °C. Fry the coated pieces in portions until golden brown. Drain on paper towels.

Step 5 of 6:

 

Finely chop the shallots, and roughly dice the bell pepper. Sauté both in butter. Add paprika powder and roasted yeast, and roast briefly. Deglaze with vegetable dashi and cook until soft. Blend everything finely and mix with the remaining butter until creamy.

Step 6 of 6:

 

Stir Gochujang with a little oil. Pour the pepper broth onto plates, place the crispy lion's mane mushroom on top, brush with the Gochujang marinade, and serve immediately.