Crispy Panko Bang Bang Shrimp with Sweet Sriracha Aioli Step-by-step instructions

Before you start

Before you start, gather all ingredients and set up your workspace. Pat the shrimp dry if they're wet, then measure out the buttermilk, cornstarch, and panko. Have a deep-fry thermometer and a wire rack ready.

The sauce can be whisked in advance and stored in the refrigerator for up to a day. Set up a tray for the breaded shrimp and a plate lined with paper towels for draining, though a wire rack works better to keep them crisp.

Instructions

Start with the Sauce and Breading

1. 1Make the Bang Bang Sauce
   In a medium bowl, whisk together the Kewpie mayonnaise, sweet chili sauce, sriracha, and honey until the sauce is silky and smooth, with a vibrant pastel orange color. Set the sauce aside at room temperature while you prepare the shrimp.
   Look for The sauce should be well combined, creamy, and a uniform pinkish-orange.
   Tip Taste the sauce and adjust the sriracha or honey to your preferred heat-sweet balance.
2. 2Soak the Shrimp in Buttermilk
   Place the peeled and deveined shrimp in a bowl and pour the buttermilk over them. Toss to coat every shrimp evenly. Let them soak for 5 minutes while you set up the breading station.
   Look for The shrimp should be thoroughly coated in buttermilk.
   Tip Soaking helps the cornstarch and panko adhere better.
3. 3Set Up the Breading Station
   Place the cornstarch in one shallow dish and the panko breadcrumbs in another. Line a plate or tray with parchment paper for the breaded shrimp. Have a wire rack ready for after frying.
   Look for Two dry dishes side by side, with a tray for the coated shrimp.
   Tip Using one hand for wet and one for dry keeps the coating from clumping.
4. 4Coat the Shrimp
   Working in batches, take a shrimp from the buttermilk, dredge it in the cornstarch until lightly coated, then press it firmly into the panko breadcrumbs, turning to coat completely. Place the breaded shrimp on the prepared tray.
   Look for Each shrimp should be fully covered with panko, with no bare spots.
   Tip Press the panko firmly so it adheres well and creates a craggy crust.

The sauce should be silky, smooth, and a vibrant pastel orange, with a balanced sweet-heat flavor.

The shrimp should be evenly coated in buttermilk, then dredged in cornstarch and pressed firmly into panko so each piece is fully covered with a craggy, dry coating. The breaded shrimp should hold together without any wet spots.

Fry to Golden Perfection

5. 5Heat the Frying Oil
   Pour the vegetable oil into a deep skillet or Dutch oven, leaving at least 2 inches of space from the top. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C).
   Look for The oil should shimmer and register 350°F (175°C) on the thermometer.
   Tip If the oil smokes, it is too hot; lower the heat and let it cool slightly.
6. 6Fry the Shrimp in Batches
   Carefully add the breaded shrimp to the hot oil in a single layer, without crowding. Fry for about 3 minutes, turning occasionally, until the coating is puffed, golden amber, and shatteringly crisp. Use tongs to transfer the fried shrimp to a wire rack set over a baking sheet.
   Look for The shrimp should be deep golden brown and the coating should crackle when touched.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Fry in small batches to keep the oil temperature steady and ensure even browning.
7. 7Drain and Keep Warm
   Let the fried shrimp rest on the wire rack for a minute so excess oil drips off. If frying in multiple batches, keep the finished shrimp warm in a 200°F (95°C) oven while frying the rest.
   Look for The shrimp should be crisp and not greasy.
   Tip A wire rack keeps the underside from steaming and getting soggy.

The oil should be at a steady 350°F (175°C), and the shrimp should fry for about 3 minutes until the coating is puffed, golden amber, and loudly crackling. The shrimp should be curled slightly and the coating should feel shatteringly crisp when tapped. The kitchen should smell of toasted breadcrumbs and sweet shrimp.

Toss, Garnish, and Serve

8. 8Toss with the Bang Bang Sauce
   Place the hot fried shrimp in a large bowl. Pour the Bang Bang sauce over them and toss gently with a spatula until every shrimp is coated with the creamy, fiery pink sauce.
   Look for The shrimp should be evenly glazed, with the sauce clinging to the crispy coating.
   Tip Toss gently to avoid breaking the crispy crust.
9. 9Garnish and Serve
   Pile the sauced shrimp onto a serving platter and shower with the chopped scallions. Serve immediately while the shrimp are still hot and shatteringly crisp.
   Look for Bright green scallions over the glossy pink shrimp.
   Tip Serve right away; the sauce can soften the coating if it sits too long.

The hot shrimp should be coated evenly with the Bang Bang sauce, which clings to the crispy crust without making it soggy. The platter should be piled high with glossy, pink-sauced shrimp, showered with fresh green scallions. The first bite should produce an audible crunch, followed by creamy, sweet, and spicy flavors.

Common mistakes

One common mistake is overcrowding the pan, which drops the oil temperature and makes the coating greasy instead of crisp. Fry in small batches and let the oil return to 350°F (175°C) between batches. Another pitfall is skipping the cornstarch dredge — it's essential for a dry, crunchy crust.

Also, don't toss the shrimp in the sauce until just before serving, or the coating will soften. Finally, use a thermometer to avoid overheating the oil, which can burn the panko before the shrimp cook through.

How to tell it’s done

The shrimp are done when the coating is deep golden brown and the shrimp are opaque and firm to the touch. To be safe, the internal temperature of the shrimp should reach 145°F (63°C).

Because they fry quickly, it's easy to overcook, so watch the color — a golden amber crust and a slight curl in the shrimp indicate they're ready. If you're unsure, cut one open to check that the meat is white and no longer translucent.

• Shellfish: 145°F (63°C) in the thickest part