In a medium bowl with peeled and deveined shrimp, add buttermilk. Let this sit for 10 minutes for shrimp to tenderize.

In a small bowl, combine Bang Bang Sauce ingredients as listed. Set aside.

In a shallow bowl or baking sheet, whisk together cornstarch, salt, garlic powder and black pepper.

Coat shrimp in cornstarch mixture by dredging it on both sides.

In a large skillet (10-inch) or heavy bottom pan, add oil. Heat oil on medium heat or at 350 degrees F on a digital instant read thermometer. Once oil is hot enough, fry shrimp in batches. Fry until you have golden brown shrimp, about 1.5 minutes per side. Do not overcrowd the hot oil or the shrimp won't be crispy. Also do not overcook the shrimp.

Remove and set aside the cooked shrimp on a wire rack or paper towel lined plate to remove excess oil.

Transfer crispy shrimp to a large bowl. Pour sauce over top. Gently toss to mix.

Garnish with green onions. Enjoy!

Lightly spray the air fryer basket with neutral oil.

After dredging the shrimp in cornstarch, place coated shrimp in a single layer giving each piece enough space. Do not overlap. You may need to air fry in batches, depending on the size of your air fryer.

Lightly spray each piece neutral oil.

Air fry at 400 F for 7-8 minutes, flipping the shrimp over halfway.