Prepare the mushrooms:

1. Cut the heads off the king oyster mushrooms. Use the heads for another recipe.
2. Boil the king oyster mushrooms for 10 minutes, it should turn a darker color. Then transfer the mushrooms to an ice bath.
3. Use a knife to cut around the king oyster mushroom in a spiral motion until you get a large cutlet. Repeat with the remaining mushrooms, you’ll have 4 cutlets.
4. Combine all the ingredients to make the marinade ingredients.
5. Rub the mushroom cutlets with the marinade on both sides and add a thin layer of cornstarch.

Prepare the yuba (tofu skin):

1. If using dry yuba (tofu skin): rehydrate the tofu skin by letting it soak in hot water for about 5 minutes. Drain the water.
2. If using fresh or frozen yuba, this step is not needed.

Make the vegan chicken:

1. Wrap the mushroom cutlets in the tofu skin.
2. Fry the tofu skin-wrapped mushroom in oil until golden brown on both sides.
3. Make the Teriyaki sauce by combining soy sauce, sugar, mirin, and water in a bowl and mixing well.
4. Drizzle the sauce on top of the mushrooms until it comes to a low simmer. Flip occasionally so both sides can absorb the sauce.
5. When the vegan chicken gets a nice brown glaze and most the sauces are absorbed, remove from heat and transfer to a plate.
6. Cut the vegan chicken into slices. Enjoy with rice and/or veggies of choice!