Begin by creating your breading stations. In the first bowl, whisk together 1/2 cup of all-purpose flour, 1/2 cup of cornstarch, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper.

Take 1 pound of peeled and deveined large shrimp, pat them dry with paper towels to remove excess moisture. First, dredge each shrimp in the flour mixture, ensuring it’s well coated. Next, dip it into the beaten egg, allowing any excess to drip off, and finally coat with the panko breadcrumbs. Place the breaded shrimp neatly on a plate.

In a large skillet, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it shimmers, which should take about 5-7 minutes.

Working in batches, carefully place the breaded shrimp into the hot oil without overcrowding the pan. Fry them for about 2-3 minutes per side or until golden brown and crispy.

While the shrimp are frying, whisk together 1/4 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of sriracha (if desired), and 1 tablespoon of honey in a small bowl.

Once the shrimp are golden and crispy, place them in a large mixing bowl. Drizzle the Bang Bang sauce over the top and gently toss to coat all the shrimp evenly. Serve immediately while they’re hot and crispy.