Trim off the bottom brown section of the enoki mushrooms. Slice them lengthwise to get ¼-inch thick bundles. You should get about 4-5 bundles.

Make the chili mayo sauce by combining all the ingredients together and set aside.

In a bowl, add flour, cornstarch, baking powder, garlic powder, smoked paprika, salt and cold water and mix until to get a smooth, slightly thick batter. Add a little bit of water at a time to loosen batter as needed.

Slightly spread out the tops of the mushrooms so there is more surface area then dip the mushrooms in the batter and coat evenly.

In a medium pot, heat about 3-4 inches oil over medium heat until it reaches about 350F. Fry the mushrooms in batches, without overcrowding, for about 2-3 mins until golden brown. Carefully remove the mushrooms from the oil and transfer to a wire rack to cool down. Repeat with remaining mushrooms.

Season the mushrooms with a pinch of salt, a few cracks of fresh ground black pepper, and a pinch of cayenne pepper powder.

Serve with the chili crunch mayo sauce and enjoy while fresh!