Creamy Bang Bang Shrimp

Instructions:

1. Pat the shrimp completely dry with paper towels to ensure maximum crispiness.
2. In a large bowl, toss the shrimp with cornstarch, salt, and black pepper until evenly coated.
3. Heat oil in a deep skillet or pan to 350°F (175°C).
4. Fry the shrimp in batches for 2 to 3 minutes per side, until golden and crispy. Remove and drain on paper towels.
5. In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and vinegar until smooth and creamy.
6. While the shrimp are still hot, gently toss them in the Bang Bang sauce until fully coated.
7. Transfer to a serving plate and garnish with herbs or red pepper flakes if desired. Serve immediately.

Variations :

• Use chicken bites instead of shrimp for Bang Bang chicken.
• Add a teaspoon of garlic powder to the sauce for extra depth.
• Make it extra spicy by adding more sriracha or a pinch of cayenne.

Tips :

• Make sure the shrimp are very dry before coating so the cornstarch sticks properly.
• Fry in small batches to keep the oil temperature steady and the shrimp crispy.
• For a lighter option, air-fry or bake the shrimp until crisp, then toss with the sauce just before serving.