Ingredients:

  • 0.75 lb large Shrimp (21/25 count, peeled and deveined)
  • 1/4 cup Cornstarch
  • 1/2 cup Panko Breadcrumbs
  • 3 cups Neutral Oil (such as canola or vegetable, for deep frying)
  • 1/4 cup Full-fat Mayonnaise
  • 2.5 Tbsp Sweet Chili Sauce
  • 1 Tbsp Sriracha
  • 1/2 Tbsp Honey
  • Salt and freshly ground black pepper (to taste)

Instructions:

  1. Thaw the shrimp completely and pat them thoroughly dry using paper towels. Moisture is the enemy of crispiness, so ensure the shrimp surface is completely dry.
  2. In a shallow dish, mix the cornstarch, salt, and pepper. In a second dish, place the Panko breadcrumbs. First, coat the dry shrimp in the cornstarch mixture. Second, press the cornstarch-coated shrimp into the Panko until firmly and fully covered. Set aside.
  3. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey (if using). Whisk until the sauce is velvety smooth. Refrigerate the sauce to ensure it is cold when tossed with the hot shrimp.
  4. Heat the neutral oil in a heavy-bottomed pot or Dutch oven to 375°F (190°C). Working in small batches to avoid crowding the pan, carefully drop the breaded shrimp into the hot oil. Fry for 2-3 minutes, turning occasionally, until the coating is golden brown and crisp. Remove the shrimp with a spider or slotted spoon and transfer them to a wire rack to drain excess oil.
  5. Place all the hot, fried shrimp into a clean bowl. Drizzle the cold Bang Bang sauce over the top and toss gently until the shrimp are evenly coated. Serve immediately for maximum crunch contrast.