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For this recipe you'll need:

250gr oyster mushrooms

Marinade for the mushrooms:
1tsp garlic powder
1tsp cayenne pepper
1tsp onion powder
2tsp poultry seasoning
1tbsp soy sauce
1/2tbsp vinegar

For the liquid 'wet' batter:
200ml soy milk
2tsp vinegar

For the breading:
100gr all purpose flour
3tbsp (30gr) cornstarch
1/2tsp salt
1/2tsp pepper
1tsp cayenne pepper
2tsp poultry seasoning
1tsp onion powder

oil for frying

For this recipe I'm using oyster mushrooms since they have a really meaty texture which resembles chicken the best.

Mix up the ingredients for the marinade. Add this to your oyster mushrooms and mix until all the pieces are coated evenly. Let this marinate for 5 minutes.

Heat up oil to 180C (350F). If you don't own a thermometer, you can test if the oil is hot enough by sticking a wooden spoon in. If bubbles start to form around it, the oil is hot enough for frying.

While the oil is heating up, prepare the batters. For the liquid batter, mix the soy milk with the vinegar and set aside for 5 minutes until the milk gets foamy.

Mix up the ingredients for the breading in a seperate bowl.

To bread the oyster mushrooms, dip them in the foamy milk mixture first and then toss them in the breading. The smartest way is to use one hand for the liquid stuff and your other hand for the breading.

Once the oil is hot, fry the breaded mushrooms for 5-8 minutes until golden brown and crispy. Fry them in batches to not overcrowd the pan too much.

And that's it!

Hope you enjoy these :)

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