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Combine the mayonnaise, sweet chili sauce, and sriracha in a small bowl. Cover and refrigerate until needed.
Place the shrimp in a bowl. Pour the buttermilk over, and stir to make sure all of the shrimp is coated. Let it sit for 10 minutes.
Working with one shrimp at a time, remove from the buttermilk and let any excess drip off. Coat the shrimp in cornstarch, shaking off any excess. Place on a cooling rack over a baking sheet (to catch any drips).
Heat about 1 inch of oil in a heavy bottomed pan or a cast iron skillet. Heat to about 350ºF.
Add a few of the shrimp to the hot oil, making sure not to crowd them. Cook for 1-2 minutes, then turn and cook the other side. The shrimp should be golden brown. Remove to a paper towel lined plate. Continue cooking the shrimp in batches until it has all been fried.
Place the cooked shrimp in a bowl and pour the bang bang sauce over the top. Stir gently to combine.
Serve over greens, rice, or an Asian slaw.