In a small bowl, combine the mayonnaise and sweet chili sauce.

Stir in the sriracha chili sauce until everything is well blended.

Adjust sriracha to taste if you prefer a spicier sauce.

Set aside.

In a separate dish, combine the cornstarch and flour.

Stir until thoroughly mixed and set aside.

Place the shrimp in a large bowl.

Add the soy sauce, tossing the shrimp to coat.

Whisk together the eggs and buttermilk, then pour this mixture over the shrimp.

Stir until the shrimp are evenly coated.

Working in batches, remove the shrimp from the egg–buttermilk mixture, letting any excess drip off.

Coat each shrimp in the cornstarch–flour mixture.

Place the coated shrimp on a wire rack or plate to rest while you heat the oil.

In a skillet or deep pan, heat vegetable oil to medium heat (approximately 350°F/175°C).

Carefully add the shrimp in small batches and fry for about 2 minutes, or until golden brown.

Remove the cooked shrimp with a slotted spoon and drain on a paper towel-lined plate.

Transfer the fried shrimp to a large bowl.

Pour the Bang Bang Sauce over the shrimp.

Using a spatula, gently toss the shrimp until they are well coated.

Serve the Bang Bang Shrimp immediately.

Garnish with scallions for a pop of color and extra flavor.