Name: Air Fryer Chili Garlic Mushrooms Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g (about 14 oz) button mushrooms, cleaned and halved; 3 tbsp cornflour (cornstarch); 3 tbsp all-purpose flour (maida); ¼ tsp salt; ¼ tsp black pepper; 2-3 tbsp water (to make batter); Oil spray (for air frying); 1 tbsp oil; 1 tbsp finely chopped garlic (4-5 cloves); ½ tbsp finely chopped ginger; 3-4 green chilies, slit lengthwise (adjust for heat); 2 tsp dark soy sauce; 2 tsp light soy sauce (or 3-4 tsp regular soy); 1 tsp chili sauce or sriracha (optional for extra kick); 1 tsp vinegar; 1 tsp sugar; ¼ cup spring onion greens, chopped (for garnish)

Crispy button mushrooms are lightly battered, air-fried to golden perfection, then tossed in a bold, aromatic sauce bursting with fresh garlic, spicy chilies, soy, and a touch of sweetness. This healthier twist on chili mushrooms delivers irresistible crunch and fiery flavor without deep frying – ready in under 30 minutes for an addictive snack or veggie side.

Why You’ll Love This Recipe:

You’ll adore this recipe because it’s incredibly easy and fast – no hot oil splatters or mess from deep frying! The air fryer creates that perfect crispy exterior while keeping the mushrooms juicy and tender inside.

The chili garlic sauce brings a restaurant-style punch with bold heat from green chilies, pungent garlic aroma, and balanced umami from soy sauce. It’s vegetarian, vegan-adaptable, low in oil, and packed with flavor. Whether you’re craving a spicy appetizer for game nights, a quick side for rice/noodles, or just mushroom magic, this dish is addictive, crowd-pleasing, and feels indulgent without the guilt.

Yield: 4 servings

Air Fryer Chili Garlic Mushrooms Recipe

Crispy air-fried mushrooms tossed in spicy chili garlic sauce – a quick, flavorful, healthier Indo-Chinese appetizer!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

400g (about 14 oz) button mushrooms, cleaned and halved
3 tbsp cornflour (cornstarch)
3 tbsp all-purpose flour (maida)
¼ tsp salt
¼ tsp black pepper
2-3 tbsp water (to make batter)
Oil spray (for air frying)

For the Chili Garlic Sauce:

1 tbsp oil
1 tbsp finely chopped garlic (4-5 cloves)
½ tbsp finely chopped ginger
3-4 green chilies, slit lengthwise (adjust for heat)
2 tsp dark soy sauce
2 tsp light soy sauce (or 3-4 tsp regular soy)
1 tsp chili sauce or sriracha (optional for extra kick)
1 tsp vinegar
1 tsp sugar
¼ cup spring onion greens, chopped (for garnish)

Instructions

Get your mushrooms ready! Start by gently wiping clean 400g of fresh button mushrooms with a damp cloth (don't rinse if possible to avoid sogginess). Trim stems if needed, then halve them for bite-sized, crispy goodness.
Whip up the light batter In a large bowl, mix 3 tbsp cornflour, 3 tbsp all-purpose flour, ¼ tsp salt, and ¼ tsp pepper. Gradually add 2-3 tbsp water, stirring until you get a smooth, thick coating batter – it should cling to the mushrooms without dripping too much.
Coat those beauties! Toss the halved mushrooms into the batter. Gently mix until every piece is evenly coated – this is where the magic starts for that irresistible crunch!
Preheat your air fryer Fire up your air fryer to 180°C (356°F) for 3-4 minutes. This ensures even cooking and maximum crispiness from the get-go.
Air fry to golden perfection Arrange the battered mushrooms in a single layer in the basket (work in batches if needed). Lightly spray with oil for extra crisp. Air fry at 180°C for 10-12 minutes, shaking the basket halfway through for even browning. They'll turn gorgeously golden!
Make the aromatic sauce While mushrooms cook, heat 1 tbsp oil in a pan over medium heat. Add chopped garlic, ginger, and slit green chilies – sauté for 1 minute until fragrant and garlic turns light golden (your kitchen will smell amazing!).
Build that bold flavor Stir in dark soy sauce, light soy sauce, chili sauce (if using), vinegar, and sugar. Cook for 1-2 minutes until slightly thickened and glossy. Taste and adjust – more heat? More tang? You got it!
Toss together for perfection Once mushrooms are crispy and done, transfer them straight into the sauce pan. Gently toss everything to coat evenly – watch that sauce cling to every golden bite!
Garnish and serve hot Sprinkle chopped spring onion greens on top for fresh crunch and color. Serve immediately while piping hot and ultra-crispy – pair with fried rice, noodles, or enjoy as is!
Dig in and enjoy! Grab a fork (or just use your hands) and savor the spicy, garlicky, crunchy heaven. Warning: these disappear fast – make extra!

Notes

Vegan-friendly (use soy-based sauces). Adjust spice levels for kids/family. Best eaten fresh for crisp texture. Air fryer models vary – check doneness and add 1-2 minutes if needed.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 159Total Fat 4gSaturated Fat 0gUnsaturated Fat 4gSodium 503mgCarbohydrates 27gFiber 3gSugar 4gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use fresh, firm button mushrooms for the best texture – avoid soggy or old ones.
Don’t overcrowd the air fryer basket; cook in batches if needed for even crisping.
Shake the basket halfway through air frying to ensure all sides get golden and crunchy.
Adjust chili heat to taste – start mild and add more fresh chilies or chili flakes for extra fire.
For extra crispiness, lightly spray battered mushrooms with oil before air frying.
Toss mushrooms in sauce right before serving to keep them crispy longer.

Ingredients Notes:

Button mushrooms are the star – their mild flavor absorbs the spicy sauce beautifully, and halving them creates more surface area for crispiness. Cornflour (cornstarch) and all-purpose flour form a light batter that crisps up wonderfully in the air fryer without heaviness.

Fresh garlic and green chilies provide that signature pungent, fiery kick; use generous amounts for bold taste. Soy sauce (mix of light and dark for depth) adds savory umami, while a hint of vinegar or chili sauce brings tangy-sweet balance. Ginger adds warmth, and spring onions garnish with fresh crunch. Simple pantry staples turn humble mushrooms into something special!

Variations and Substitutions:

For gluten-free, swap all-purpose flour with rice flour or more cornflour, and use tamari instead of soy sauce. Make it drier by skipping sauce and just seasoning with chili-garlic powder before air frying. Add veggies like bell peppers or onions in the sauce for a fuller stir-fry style. For less heat, reduce chilies or use bell peppers.

Try baby portobello or cremini mushrooms for earthier flavor. For oil-free, skip spraying and rely on air fryer magic. Add sesame oil for nutty aroma, or garnish with sesame seeds/nuts for crunch. Turn it into a main by serving over rice/quinoa or with noodles.

Storage Options:

Store leftover mushrooms in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 180°C (350°F) for 3-5 minutes to restore crispiness – avoid microwave as it softens them. Sauce is best added fresh; store components separately if possible. Not ideal for freezing as texture becomes mushy upon thawing.