Prepare the mushrooms

• Tear the oyster mushrooms into wing-sized clusters, keeping the stems intact for a meaty texture.
• Pat them dry so the batter adheres well.

Make the wet batter

• Whisk the flour, cornstarch, garlic powder, onion powder, paprika, salt and pepper in a bowl.
• Pour in the plant milk and whisk to a smooth, thick coating batter.

Coat in the dry batter

• Dip each mushroom cluster into the wet batter, letting the excess drip off.
• Press it into the panko breadcrumbs until fully coated.

Deep fry the wings

• Heat the oil to 175 °C.
• Fry the coated mushrooms in batches until deep golden and crispy.
• Drain on a rack or paper towels.

Make the Thai sweet chili lime sauce

• Warm the sweet chili sauce in a saucepan with the soy sauce, maple syrup, minced garlic and chili flakes.
• Take off the heat and stir in the lime juice and zest.

Serve

• Toss the crispy mushroom wings in the sauce or serve it on the side.
• Serve immediately while hot and crispy.