Servings: 4

1/2 cup mayonnaise ½ cup mayonnaise
1/4 cup thai sweet chili sauce ¼ cup thai sweet chili sauce
1/4 teaspoon sriracha ¼ teaspoon sriracha
1 pound shrimp; shelled and deveined (or chicken cubes) 1 pound shrimp; shelled and deveined (or chicken cubes)
1/2 cup buttermilk ½ cup buttermilk
3/4 cup cornstarch ¾ cup cornstarch
canola oil for frying canola oil for frying

In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha
and stir.
In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
Remove from the buttermilk and let excess liquid drain away.
Coat the shrimp in cornstarch.
In a heavy bottomed pan add 2 to 3 inches of canola oil and heat to 375 degrees
Fry the shrimp until lightly brown, 1 to 2 minutes on each side.
Once fried coat with the sauce and serve immediately.
Recipe Notes
Adapted from food.com

CWM: The sauce was fantastic; however, i didn't care for the cornstarch batter. Next time I'll try hotter oil (I really think I didn't have it hot enough) and maybe a little flour.  CWM: The sauce was fantastic; however, i didn't care for the cornstarch batter. Next time I'll try hotter oil (I really think I didn't have it hot enough) and maybe a little flour.