Bang Bang Shrimp

INGREDIENTS:

1 tablespoon olive oil
1 large clove garlic minced
1 1/2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
3 tablespoons sambal oelek
1 teaspoon sriracha
2 teaspoons cornstarch
2 tablespoons water
1/2 cup mayonnaise
1 teaspoon honey
kosher salt
1 lb. shrimp peeled deveined and tails removed
1/2 cup cornstarch
vegetable or canola oil for frying
1 green onion thinly sliced
crushed red pepper optional

DIRECTIONS:

Heat olive oil in a small saucepan over low heat. Add the minced garlic and cook for 1 minute, stirring constantly. Add rice vinegar, soy sauce, brown sugar, sambal oelek, and sriracha. Cook for 1-2 minutes, stirring several times. In a small bowl, mix together 2 teaspoons of cornstarch and water; stir into the saucepan. Simmer for 1-2 minutes or until slightly thickened. Cover and remove from the heat and set aside. Let cool for about 10 minutes.
In a small bowl, together the mayonnaise, honey, and cooled chili sauce, Season with kosher salt to taste and set the bowl aside
Dry the shrimp with paper towels. Heat about 1 inch of vegetable or canola oil to 375 degrees in a heavy skillet, dutch oven, or stockpot. Put 1/2 cup cornstarch in a large ziploc bag. Add shrimp and shake to coat. Working in small batches, add the shrimp to hot oil. Cook until lightly browned, flipping halfway through the cooking process, approximately 1-1 1/2 minutes per side. Remove to paper towels to drain.
Gently fold the cooked shrimp into the sauce. Top with thinly sliced scallions and a sprinkle of crushed red pepper. Serve immediately.