Prep the shrimp. Pat the shrimp dry with paper towels. Toss with a pinch of salt and black pepper. If using tails, leave them on for presentation, or remove for easier eating.

Make the sauce. In a bowl, whisk together mayo, sriracha, chili-garlic sauce (or gochujang), honey, rice vinegar, soy sauce, and sesame oil. If it’s too thick, whisk in 1–2 teaspoons of water. Taste and adjust—add more sriracha for heat, honey for sweetness, or vinegar for brightness. Set aside.

Marinate briefly. Pour buttermilk over the shrimp and toss. Let sit for 10 minutes while you heat the oil. This helps the coating stick and keeps the shrimp tender.

Heat the oil. In a large skillet or Dutch oven, add 1 inch of neutral oil. Heat to 350–360°F. If you don’t have a thermometer, a pinch of cornstarch should sizzle on contact.

Mix the dry coating. In a shallow bowl, combine cornstarch, flour, garlic powder, onion powder, paprika, 3/4 teaspoon salt, and black pepper. Stir well.

Coat the shrimp. Shake excess buttermilk off each shrimp. Dredge in the cornstarch mixture, pressing lightly so it adheres. Shake off excess. Work in batches to keep things tidy.

Fry in batches. Carefully lower coated shrimp into the hot oil, spacing them out. Fry 1–2 minutes per side, until golden and crisp. Avoid overcooking—shrimp turn rubbery fast.

Drain and season. Use a slotted spoon to transfer shrimp to a wire rack or paper towels. Immediately sprinkle with a pinch of salt while hot.

Toss with sauce. In a large bowl, add the fried shrimp and about 2/3 of the sauce. Toss quickly until coated. Add more sauce if needed—you want a glossy, even coat, not a soup.

Garnish and serve. Transfer to a platter. Top with sliced green onions and sesame seeds. Serve over steamed rice, in lettuce cups, or as an appetizer with extra sauce on the side.