1. Pat the shrimp dry with paper towels and set aside while you prepare the coating.

2. In a medium bowl, whisk together the buttermilk and egg until smooth, then add the shrimp and toss to coat.

3. In a shallow dish, stir together the panko breadcrumbs, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.

4. Lift each shrimp from the buttermilk mixture, letting the excess drip off, then coat thoroughly in the breadcrumb mixture, pressing gently so the crumbs stick.

5. Lightly spray the air fryer basket with cooking spray and arrange the coated shrimp in a single layer without crowding; work in batches if needed.

6. Mist the tops of the shrimp with a little more cooking spray, then air fry at 400°F (200°C) for 6–8 minutes, flipping once halfway, until the shrimp are cooked through and the coating is crisp and golden.

7. While the shrimp cook, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth and creamy.

8. Transfer the hot shrimp to a large bowl, drizzle with some of the Bang Bang sauce, and toss gently to coat, leaving them still a bit crunchy.

9. Arrange the shrimp on a serving plate, drizzle with extra Bang Bang sauce if desired, and sprinkle with sliced green onions.

10. Serve immediately while hot and crispy.