Start by prepping your oyster mushrooms. Clean them gently with a damp cloth and slice them into chunks. You want that bite, right? In a bowl, mix the soya milk, lemon juice, and apple cider vinegar. This is your marinade.

Add the mushroom pieces to the bowl, ensuring they’re coated well. Let them soak up all that goodness for at least 15 minutes. This step is crucial for flavor infusion.

In another bowl, mix all your dry ingredients: flour, peri-peri seasoning, garlic powder, baking powder, paprika, granulated sugar, salt, and pepper. Whisk these together until well combined. This helps ensure an even flavor throughout your fried chicken.

Once the mushrooms have marinated sufficiently, take them out. Let the excess liquid drip off for a moment. Then, carefully dredge each piece in the dry mixture. You want a good coating, so press gently to make sure the flour sticks.

In a large pan, heat up your vegetable oil over medium-high heat. You’ll know it's ready when you drop a small piece of batter in, and it bubbles up immediately. It usually takes about 350°F (175°C) for perfect frying.

Gently place your coated mushrooms into the oil in batches. Don't overcrowd the pan. Fry them for about 3-4 minutes per side, until they turn golden brown and crispy. You may need to adjust the heat to ensure even cooking.

Once fried, remove them and let them rest on a plate lined with paper towels. This step absorbs any excess oil.

And… voilà! Your crispy vegan fried chicken is ready. Serve it hot, alongside your favorite dips or sauces. Perhaps some vegan ranch or a zesty hot sauce? Go crazy!