Tear larger mushrooms vertically into two to three portions. Use paper towels to pat dry to soak up any moisture.
Prepare batter by mixing 100ml water with 50g of extra spicy fried chicken premix. Repeat the same for fried chicken premix.
Divide the mushroom portion into 2 portions. 1 portion goes into the extra spicy batter, another to the fried chicken batter.
Heat the deep fry pan/wok. Pour in enough cooking oil to reach a depth of at least three inches in height. (can use a wooden spatula/chopstick to test the heat by dipping it in the oil, the oil will immediately bubble around the handle gently)
Fry the oyster mushrooms in batches until golden, start with the non-spicy batter, then to the extra spicy batter to prevent crossover of flavours.
Drain the fried mushrooms on paper towel or a rack & serve immediately.