Prepare the shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This is crucial for achieving a crispy coating.

Set up your dredging station: In a shallow bowl, whisk together the flour, cornstarch, salt, and pepper. In another shallow bowl, combine the beaten egg and milk.

Coat the shrimp: Dredge each shrimp first in the flour mixture, ensuring it's fully coated. Then, dip it into the egg mixture, letting any excess drip off. Finally, dredge it again in the flour mixture for a double coating. Place the coated shrimp on a plate or baking sheet.

Heat the oil: Pour about 2-3 inches of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.

Fry the shrimp: Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to remove the shrimp and place them on a wire rack set over a baking sheet to drain.

Make the sauce: While the shrimp are frying or draining, whisk together all the ingredients for the Bang Bang sauce in a medium bowl: mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and minced garlic. Adjust sriracha for your desired spice level.

Toss and serve: Once all the shrimp are fried, gently toss them in the Bang Bang sauce until evenly coated. Serve immediately.