Trim the stems from the Brussels sprouts and cut them in half (or quarters if they are very large).
Place the Brussels sprouts in a large bowl and toss with olive oil. (You can also season with salt and pepper. If you do, adjust the amounts of salt and pepper in the Bang Bang sauce.)
Spread the brussels sprouts in a single layer in your fryer basket (if you have too many for your fryer, cook in batches).
Cook at 400°F for 6-8 minutes. Mix in the Brussels sprouts and continue cooking for an additional 4-5 minutes.
Meanwhile, make the Bang Bang sauce by mixing together the salt, pepper, sweet chili sauce, Sriracha, lemon juice, mayonnaise, and garlic salt. Add a pinch of red pepper flakes, if desired.
Pour ½ cup of the sauce over the Brussels sprouts and toss to coat.
Return to fryer and cook an additional 2-3 minutes, until sauce is caramelized and sprouts are toasted and tender.
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