In a medium bowl, whisk together mayonnaise, sweet chili sauce, honey, and sriracha to make the sauce. Set this aside.
In a separate, large bowl, whisk buttermilk, flour, and cornstarch together.
Stir the shrimp into the buttermilk mixture, covering evenly. Set this aside.
In a separate bowl, whisk together the Panko, garlic powder, onion powder, salt and pepper.
Place the oil into a heavy bottom pan. You want to have about 1 inch of oil in the pan. Turn the heat to medium. (If you have a kitchen thermometer, you want to get the temperature to about 375°F.)
When the oil is being heated, lightly strain the shrimp, then dredge in the panko mixture, and place in the hot oil. It will only take a minute or 2 per side to be fully cooked. Only fry a few shrimp at a time or the oil temperature will drop and you won’t get a crispy texture.
When you remove the shrimp from the frying pan, place it briefly on a plate lined with a paper towel to absorb excess oil. Then toss the shrimp with the sauce.