Step 1

FOR THE SRIRACHA DIPPING SAUCE: Whisk all ingredients together in bowl. Cover and refrigerate until ready to serve.

Step 2

FOR THE BRUSSELS SPROUTS: Line rimmed baking sheet with triple layer of paper towels. Combine Brussels sprouts and oil in large Dutch oven. Cook over high heat, gently stirring occasionally, until dark brown throughout and crispy, 20 to 25 minutes.

Step 3

Using spider or slotted spoon, lift Brussels sprouts from oil and transfer to prepared sheet. Roll gently so paper towels absorb excess oil. Season with salt to taste. Serve immediately with sauce.