1-In a medium bowl, add peeled and deveined shrimp to buttermilk and let sit for 10 minutes to tenderize.

2-In a small bowl, mix together mayonnaise, sweet chili sauce, and hot sauce to prepare the sauce and set aside.

3-In a shallow bowl or baking sheet, combine cornstarch, salt, garlic powder, and black pepper. Dredge shrimp on both sides in the starch mixture, making sure no spots are uncovered.

4-Heat oil in a large skillet or heavy-bottomed pan to medium heat or 350 degrees F using an instant-read thermometer.

5-Fry shrimp in batches for about 1.5 minutes per side, until golden brown. Avoid overcrowding the pan to keep shrimp crispy and prevent lowering the oil temperature. Do not overcook to avoid rubbery texture.

6-Transfer fried shrimp to a wire rack or paper towel-lined plate to drain excess oil.

7-Place shrimp in a large bowl, pour the prepared sauce over and gently toss to coat evenly.

8-Garnish with chopped green onions and serve immediately while shrimp are still crispy.