Sriracha Brussels Sprouts

This was really, really delicious but it makes kind of a mess because you are basically deep-frying these guys, so be prepared.

Ingredients:
~1 lb Brussels sprouts
3 Tb sriracha
2 Tb honey
Juice of one large lemon or lime (the recipe said lime but I forgot to buy one so we used a lemon)
Salt
Plenty of vegetable oil for frying

The sprouts:
Cut off the ends of the sprouts where the leaves connect to the stem.  Peel the leaves away and put them into a bowl.  When it gets hard to pull the leaves away / you reach the heart, chop it in half or quarters (the recipe didn't say to chop it but they took a really long time to cook otherwise, and we had to cook the hearts separately as a result, so I think it's better to chop).

In a large, heavy pot, heat ~1-2in of oil over medium-high heat.  (We used a frying pan and since oil was splattering we turned down the heat -- the brussels took longer to get burnt and crispy but the results were still delicious, so I think you can do either).

Add the sprouts and fry until they are crispy and brown, then put them on a paper towel using a slotted spoon to absorb some of the oil before putting them back into a bowl.  You will probably have to cook them in batches.

The sauce:
Whisk together the sriracha, honey and juice in a bowl.  Add a little bit to the cooked sprouts, toss them around, and taste, adding more until they're all coated / taste good.