Set up your dredging station. Put the cornstarch in one shallow bowl, the beaten egg in a second, and the panko mixed with salt and pepper in a third. Line them up in that order.
Coat the shrimp. Working one at a time, dredge each shrimp in cornstarch, shaking off the excess, then dip in egg, then press into the panko until fully coated. Set the coated shrimp on a plate as you go.
Heat the oil. Pour the oil into a large skillet and heat over medium-high until it shimmers about 350°F (175°C) if you’re using a thermometer. You’ll know it’s ready when a pinch of panko dropped in sizzles immediately.
Fry the shrimp: Add the shrimp in a single layer, without crowding the pan, and fry for about 2 minutes per side, until deep golden-brown and cooked through. Work in batches if needed an overcrowded pan drops the oil temperature and gives you soggy shrimp instead of crispy ones.
Rest them on a wire rack, not paper towels. This is the step that actually determines whether your bang bang shrimp stay crispy. Paper towels trap steam underneath the shrimp as it escapes, and that trapped steam softens the coating from below within minutes. A wire rack lets the steam escape downward and away instead, so the crust you just fried stays intact. Pro tip: if you don’t have a wire rack, even balancing the shrimp on the rim of a colander works better than a flat plate lined with paper towels.
Make the sauce. While the shrimp rest, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth.
Toss right before serving, not before. Once you’re ready to plate, toss the shrimp in the bang bang sauce don’t sauce them ahead of time and let them sit. The sauce is what eventually softens the crust, so the longer the gap between saucing and eating, the softer the shrimp get. Tossing them at the last minute is what keeps that crackle intact all the way to the table.
Warm the tortillas and assemble. Warm the tortillas in a dry skillet for 20–30 seconds per side. Layer shredded cabbage onto each tortilla, top with saucy shrimp, and finish with sliced green onion and sesame seeds if using.
