For the sauce, whisk together 1 cup of Buffalo sauce and 1/4 cup of honey. In a separate bowl, combine 3 cups of Panko and 1/3 cup of potato starch or corn starch. In another bowl, add flour. Generously season both the flour and the Panko mixture (using Chicken Bouillon Powder and Sazon). Get one pound of peeled and deveined raw shrimp, remove the tails, and pat them dry with a paper towel. Coat each shrimp in flour, then in whisked egg, and finally pack on the breadcrumbs. Fry the shrimp on medium heat until golden brown, then let them rest on a cooling rack or paper towel. Heat your sauce in the microwave until it’s lukewarm (do not overheat). Dip each shrimp into the sauce, or place them in a bowl and lightly toss them in the sauce. Enjoy!
