Place a pot of oil onto a medium heat while you prepare the wet batter and dredge. Once you are nearly ready to fry the mushrooms, you can increase the heat to high.

Wet batter

In a medium bowl, mix together the coconut yoghurt, 2 Tbsp gochujang, soy sauce, apple cider vinegar, and water. Grate in the garlic clove and add 1/2 tsp pepper. Set aside.

Dredge

In a second bowl, combine the flours together, along with 1 tsp salt to make your dredge. Set aside.

Fried Oyster Mushrooms

1. Combine the ingredients for the Korean glaze together in a bowl, add 1 tbsp of water, and then microwave until the sugar has dissolved. Add more water to the glaze until it reaches the consistency of runny honey.
2. Get your mushrooms ready for dipping – wipe them with a damp paper towel to remove any dirt.
3. Pull the mushrooms apart to the desired size and set them aside.
4. Dip them into the seasoned flour mixture, then into the wet batter, shaking off excess batter as you dip, and then again into the flour mixture.
5.  Fry the mushrooms immediately in the hot oil until golden brown, crispy and crunchy. Once fried, immediately place on paper towels to drain, season with salt, and then transfer to a cooling rack to ensure your mushrooms stay crispy.
6. Toss the mushrooms in the glaze until evenly coated.
7. Serve your crispy vegan fried chicken immediately with your dipping sauce of choice.