Vegan Crispy Firecracker Brussels Sprouts

0 Preheat the oven to 425 degrees(F).
1 First make the brussels sprouts. In a small mixing bowl, whisk together the non-dairy milk and vinegar. Set aside.
2 Now, in a large mixing bowl, whisk together the flour and corn starch. 
3 Next, pour the non-dairy milk mixture into the dry ingredients as well as the soy sauce and sriracha. Whisk to fully combine and create the wet batter for the sprouts.
4 Pour the panko into a separate medium sized mixing bowl.  
5 Now, trim the brussels sprouts and cut large ones in half, leave small ones whole. 
6 Dip each sprout into the wet batter, coating completely, then place in the bowl with the panko and coat completely in panko. Place each sprout on a sheet pan that has been sprayed with non-stick spray.
7 Repeat with all the sprouts. Then spray the tops with more non-stick spray or brush with a little oil. 
8 Bake for 10 minutes, flip the sprouts and bake another 7-10 minutes or until they are crispy.
9 While the sprouts bake, make the sauce. Add all the sauce ingredients to a small sauce pan and whisk together. 
10 Heat on medium, bring to a simmer and reduce heat to low. Simmer for about 5 minutes, whisking constantly. Turn off the heat and let cool until the sprouts are done. 
11 Once the sprouts are done, put them in a large bowl and pour the sauce over them and toss to coat.
12 Serve immediately with rice if desired.