Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp neutral oil
  • 1/4 cup Sriracha
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. In a small saucepan, combine Sriracha, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
  2. Place the sauce over medium heat and whisk constantly for 3-5 minutes until the mixture bubbles slightly and looks glossy and thickened. Remove from heat and set aside.
  3. Pat the shrimp completely dry with paper towels.
  4. In a medium bowl, toss the shrimp with cornstarch, salt, and pepper until evenly coated, shaking off any excess cornstarch.
  5. Heat neutral oil in a skillet or wok over medium-high heat until shimmering.
  6. Add shrimp in a single layer and fry for 2 minutes per side until the edges are mahogany-colored and the shrimp have curled into a 'C' shape.
  7. Pour the prepared Firecracker sauce directly into the pan over the shrimp.
  8. Toss rapidly for 1-2 minutes until the sauce bubbles and glazes the shrimp in a thick, sticky coating. Remove from heat immediately.