In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Set aside half for serving and use the other half for coating.

Place flour in one shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl. Pat shrimp completely dry with paper towels.

Dredge each shrimp in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko breadcrumbs. Place breaded shrimp on a plate.

Heat vegetable oil in a large skillet or deep pan over medium-high heat until it reaches 350 degrees Fahrenheit. Test with a breadcrumb to ensure it sizzles immediately.

Working in batches to avoid overcrowding, fry shrimp for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Place hot fried shrimp in a large bowl and toss with half of the bang bang sauce until evenly coated.

Transfer coated shrimp to a serving platter and drizzle with remaining sauce. Garnish with sliced green onions and serve hot with extra sauce on the side.