• Prepare the Shrimp
• Pat the shrimp completely dry with paper towels. Moisture can prevent the coating from becoming crisp. Check each shrimp and remove any remaining shell pieces before continuing.
• Mix the Dry Coating
• Add flour, cornstarch, paprika, garlic powder, black pepper and salt into a bowl. Whisk everything together until the seasonings are evenly mixed throughout the flour.
• Prepare the Wet Mixture
• Whisk the egg and cold water in another bowl. The mixture should look smooth and slightly frothy. Cold water helps create a lighter coating around the shrimp.
• Coat the Shrimp
• Dip each shrimp into the egg mixture first. Then coat it with the seasoned flour. Press lightly so the coating sticks well to each piece.
• Add the Crispy Layer
• Place the coated shrimp into the panko breadcrumbs. Gently press the crumbs around each shrimp. Set the finished pieces on a clean plate while heating the skillet.
• Heat the Skillet
• Place a large skillet over medium heat. Add the vegetable oil and let it become hot. The oil should shimmer slightly without smoking.
• Cook the Shrimp
• Carefully place the shrimp into the skillet. Cook them in batches if necessary. Fry for about three minutes per side until golden and cooked through.
• Make the Amber Sauce
• Add honey, soy sauce, sweet chili sauce, rice vinegar, brown sugar, garlic, ginger and sesame oil into a saucepan. Stir over medium-low heat until warm and fragrant.
• Thicken the Sauce
• Mix one teaspoon cornstarch with one tablespoon cold water. Pour this slurry into the warm sauce while stirring. Cook briefly until the sauce becomes glossy and slightly thick.
• Combine and Finish
• Add the cooked shrimp to the warm amber sauce. Toss gently until every piece gets a shiny coating. Transfer everything to a serving plate and garnish with green onions and sesame seeds.

Prepare the Shrimp

• Pat the shrimp completely dry with paper towels. Moisture can prevent the coating from becoming crisp. Check each shrimp and remove any remaining shell pieces before continuing.

Mix the Dry Coating

• Add flour, cornstarch, paprika, garlic powder, black pepper and salt into a bowl. Whisk everything together until the seasonings are evenly mixed throughout the flour.

Prepare the Wet Mixture

• Whisk the egg and cold water in another bowl. The mixture should look smooth and slightly frothy. Cold water helps create a lighter coating around the shrimp.

Coat the Shrimp

• Dip each shrimp into the egg mixture first. Then coat it with the seasoned flour. Press lightly so the coating sticks well to each piece.

Add the Crispy Layer

• Place the coated shrimp into the panko breadcrumbs. Gently press the crumbs around each shrimp. Set the finished pieces on a clean plate while heating the skillet.

Heat the Skillet

• Place a large skillet over medium heat. Add the vegetable oil and let it become hot. The oil should shimmer slightly without smoking.

Cook the Shrimp

• Carefully place the shrimp into the skillet. Cook them in batches if necessary. Fry for about three minutes per side until golden and cooked through.

Make the Amber Sauce

• Add honey, soy sauce, sweet chili sauce, rice vinegar, brown sugar, garlic, ginger and sesame oil into a saucepan. Stir over medium-low heat until warm and fragrant.

Thicken the Sauce

• Mix one teaspoon cornstarch with one tablespoon cold water. Pour this slurry into the warm sauce while stirring. Cook briefly until the sauce becomes glossy and slightly thick.

Combine and Finish

• Add the cooked shrimp to the warm amber sauce. Toss gently until every piece gets a shiny coating. Transfer everything to a serving plate and garnish with green onions and sesame seeds.