Ingredients

For the Wings

• 7 pieces king oyster mushrooms 
• 2 cups oat milk
• 1/2 cup olive oil
• 3 Tbsp lemon juice
• 3 cups flour
• 1 ½ cups cornstarch
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• Salt and pepper
• 2 Tbsp chopped thyme

For the Sauce 

• 2 Tbsp vegan butter
• 1/4 cup gochujang
• 1 Tbsp soy sauce
• 1 Tbsp minced garlic
• 2 tsp minced ginger
• 2 Tbsp maple syrup
• 2 Tbsp rice wine or water
• 1 Tbsp rice vinegar

Method

Prepare the Sauce

1. Combine all Ingredients in saucepan and bring to a simmer then shut off and cool.

Prepare the Wings

1. Cut mushrooms lengthwise into 4 spears
2. In a medium bowl, combine all dry ingredients.
3. In a separate bowl, combine oat milk, lemon juice, and olive oil. Add ½ cup of the dry mix to make a batter. Add the mushrooms and let marinate overnight.
4. The next day, remove the mushrooms from the batter. Drain excess batter, dredge in reserved dry mix and shake off excess. Then double dip into the wet mix  and dry mix to give a nice crust.
5. Deep fry in batches in hot oil (350 degrees) until golden brown. Remove from oil, drain, and let sit for 10 minutes. Deep fry again until crispy then toss in prepared sauce. Serve immediately.